Booking options
£30
£30
On-Demand course
3 hours
Welcome to Mastering Higher-level Food Skills at KS4.
This course is designed to enhance your own food skills, so that when you are teaching Key Stage 4 food, you are imparting food skills with greater accuracy and precision. In addition, you will have identified those food skills (and recipes) which will help pupils achieve higher. (Always consult your Awarding Organisation.)
This course has been created to provide training and support for those teaching food at Key Stage 4. Higher-level food skills are desired for practical work at GCSE Food Preparation and Nutrition, Hospitality & Catering L1/2 and NCFE Food and Cookery.
It comprises instructional cooking videos, demonstrating a series of higher-level food skills – which will help achieve higher marks.
Recipes are provided, as well as presentations to support each ‘food’ area.
Audit and planning tools as provided, as well as links to further information and videos.
The course comprises 10 sections:
Welcome
Sauces (reduction, blended, bechamel, veloute, vinaigrette and mayonnaise)
Bread (flat bread, basic bread dough, shaping bread, focaccia, pizza base, cheese and onion twist, and Chelsea buns)
Pastry (shortcrust, rough puff, pate sucree, choux: profiteroles and gougere, plus frangipane, creme patisserie, tarte aux pommes, and sausage rolls)
Pasta (making fresh pasta, shaping pasta)
Meat (chicken butchery, chicken escalope, pheasant butchery, pheasant bruschetta and sausage meat)
Fish (filleting mackerel, filleting plaice, fish finger sandwich, mackerel with chickpea and chorizo stew)
Presenting Food - styles, techniques and tips
Further information - links
Summary and next steps
Sections 2 to 7 comprise:
Mini audit: Complete the audit at the start of each section
Presentation: Review key information about each section. Use with your students to introduce higher-level food skills
Videos, showing the food skill in detail: Watch the videos, making notes of key food skills. Get the ingredients and follow Simon cooking: Consider how you would explain the food skills to pupils.
Note sheet: Use this to take notes while watching the videos
Recipes, related to each videos: Print and give to pupils. Edit to make your own
Links: Follow the links to build you own recipe/food skill database.
Section review checklist: Review what you’ve done and achieved. Set goals for the future
Who provides the training?
The higher-level food skills are demonstrated by Simon Gray, Food Teachers Centre Senior Associate. He has over 30 years experience in craft and management within the Hospitality and Catering industry, and has been a food teacher. The course is also written by Roy Ballam, former British Nutrition Foundation (BNF) Managing Director and Head of Education, who has been involved in numerous education and curriculum development projects in the UK, Europe and around the world. Like Simon, he was also a secondary school food teacher.
How do you complete the training?
Work through the course at your own pace. Complete sections over time, allowing you time to practice food skills, recipes and presentation techniques in the kitchen.
Audit your food skills.
Watch the instructional video. Use the note sheet to help recall key points.
Review what you’ve done and set goals.
Print the recipe and ‘have a go’ – focus on your food skills and presentation techniques.
Use the resources and learning in the classroom.
Why focus on Higher-level food skills?
Higher-level food skills are desired for practical work at GCSE Food Preparation and Nutrition, Hospitality & Catering L1/2 and NCFE Food and Cookery.
Specific combinations of food skills, via recipes, have been identified for assessment.
Work in an organised ‘highly skilled’ manner.
Dishes do not included ready make components – elements of the dish are ‘made from scratch’.
They demonstrate greater control, precision and accuracy when preparing ingredients and cooking dishes, e.g. excellent knife skills.
They can show the use of new food preparation techniques, e.g. filleting, butchery, pasta making and shaping.
They utilise different pieces of equipment.
Dishes have excellent flavour balance.
Presentation of the final dish is of a high standard.
What's included?
24/7 access to the online course
8 section videos (about the main commodities and presentation)
8 section presentations (about the main commodities and presentation)
39 instructional cooking videos
27 recipes
7 food skill audit forms
6 'note' sheets
8 'link' sheets (for each section) to further information and support.