Hospitality & Catering

Teacher - Marie Sidoli

In Years 7 and 8, pupils have 3 lessons per fortnight. Projects are on a 12 week carousel rotation along with Product Design and Engineering. Pupils will study all 3 focus areas during the academic year.

When your child begins the Hospitality & Catering rotation they will be told in lessons what they are cooking the following lesson. They will be given a list of ingredients which they will copy into their planner. The list of ingredients are displayed outside the classroom and are also available from the drop-down list below.

Unfortunately we do not send a text message home reminding parents/carers of what ingredients you child needs to bring in for the next lesson.

FAQ's Regarding practical lessons

1. What will happen if my child is ill when the ingredient list is given out?

2. What if my child forgets their ingredients?

3. What if no one in my family does not like what my child is cooking?

4. What if I cannot afford to buy my child ingredients?

Recipes for Year 7

Practical	Recipes for Year 7	Vegetarian/Vegan/Options
01	Fruit Salad 1 banana 4-5 strawberries 1 kiwi 1 orange 1 apple 10 grapes 250ml orange juice	Other fruit can be used: pear, blueberries etc Any fruit juice can be used: apple, pineapple etc
	Skills used: Knife skills and healthy eating
	Ingredients available in school: N/A
02	Rock Buns 200g self-raising flour 75g block margarine 75g caster sugar 75g dried fruit 1 egg	Dried fruit can be left out Margarine must be soft For vegan version replace margarine with dairy free and egg with 3 tablespoons apple puree mixed with ½ teaspoon baking powder
	Skills used: Creaming method, weighing and portion control
	* Ingredients available in school: N/A
03	French Pizza Bread 1 small French stick 2-3 tablespoon tomato puree 1 slices ham 1 tomato 25g cheese 1 tablespoon mixed herbs*	Vegan/vegetarian cheese can be used Meat can be left out and veg added eg: sweetcorn, peppers etc. Pepperoni can be added Tomato puree can be replaced with BBQ sauce
	Skills used: Portion control, knife skills and healthy eating
	* Ingredients available in school: Mixed herbs
04	Pasta Salad 100g pasta 25g canned sweetcorn 1 tomato ½ red pepper 25g cheese or sliced ham 50g nuts 50g sultanas 2” cucumber 2 tablespoons mayonnaise	Nuts and sultanas are optional Salad cream can be used instead of mayonnaise For vegan version ham can be left out, vegan mayonnaise and cheese can be used
	Skills used: Hob, knife skills and healthy eating
	* Ingredients available in school: N/A
05	Fruit Crumble 1 tin cooked fruit (pie filling) 75g caster sugar 100g plain flour 50g hard margarine	Any fruit filling can be used eg: apple, plum, cherry, rhubarb etc (Princes.co.uk) For vegan version replace margarine with dairy free
	Skills used: Rubbing in method, weighing and baking
	Important! An ovenproof dish must be brought in.
06	Spaghetti Bolognese 300g minced beef 1 onion 1 garlic clove 1 tin tomatoes or passata 1 carrot 3-4 mushrooms 1 stock cube 100ml water 1 teaspoon mixed herbs*
	Skills used: Cooking on the hob
	*Ingredients available in school: Mixed herbs
07	Sweet and Sour Chicken 1 onion 250g chicken 1 small tin pineapple 2 tablespoons sugar* 2 tablespoons vinegar* 1 tablespoon soy sauce* 1 tablespoon tomato ketchup/puree	Chicken can be replaced with Quorn or soya
	Skills used: Using high risk food, hob, measuring and knife skills
	*Ingredients available in school: Sugar, vinegar & soy sauce
08	Fairy Cakes 100g self-raising flour 100g soft margarine 100g caster sugar 2 eggs 12 paper cases	Margarine must be soft (take out of the fridge the night before) For vegan version replace margarine with dairy free and eggs with an egg replacement such as Orgran No Egg
	Skills used: All in one method and weighing
	Ingredients available in school: N/A

Chicken Stir Fry

1 Uncooked chicken breast
3 spring onions
1 garlic clove
50g beansprouts
1 pack ‘ready-made noodles’ (not dry)
1 tablespoon oil*
2-3 tablespoons soy sauce*
2-3 vegetables

Skills used: Heat control and using a wok

Ingredients available in school: Oil & Soy sauce

Shortbread

150g/6oz plain flour
100g/4oz margarine or butter
50g/2oz caster sugar

Skills used: Rubbing in Method

Ingredients available in school: N/A

Jam Tarts

200g plain flour
50g block margarine
50g white cooking fat
3-4 tablespoon’s jam

Skills used:

Ingredients available in school: N/A

Recipes for Year 8

Practical	Recipes for Year 8	Vegetarian/Vegan/Options
01	Chicken Curry 1 uncooked chicken breast 1 onion 1 garlic clove 1 tin tomatoes 100ml coconut milk 1 tablespoon curry powder 1 tablespoon oil 2-3 vegetables (pepper, mushrooms, peas etc)	Chicken can be replaced with Quorn or soya If bringing coconut milk it should only be a small tin
	Skills used: Using high risk food, hob, measuring and knife skills
	Ingredients available in school: Curry powder & Oil
02	Chicken Fajitas 1 uncooked chicken breast 1 red onion 1 red pepper 1 tablespoon paprika 1 tablespoon coriander Pinch cumin 2 medium garlic cloves 1 lime 4-5 tortilla wrap	Large tortilla wraps are easier to use
	Skills used: Using high risk food, hob, measuring, knife skills and marinating
	Ingredients available in school: Paprika, Coriander & Cumin
03	Beef Burgers 300g fresh minced beef ½ onion 1 garlic clove 1 teaspoon mixed herbs 3-4 rolls (optional) 3-4 slices cheese (optional) 3-4 lettuce leaves (optional)	Rolls, cheese and lettuce can be brought in if pupil is having burger for lunch For vegetarian/vegan version see next recipe
	Skills used: Using high risk food, knife skills and portion control
	Ingredients available in school: Mixed herbs
03	Veggie Burger (Vegetarian) 400g tin chickpeas 2 spring onions 75g mushrooms 3 cloves garlic 1 ½ teaspoon curry powder ½ teaspoon cumin powder 50g dried breadcrumbs 2 egg whites Small handful of parsley Small handful of coriander Oil for frying	The amount of garlic and curry powder can be changed depending on taste For vegan version drain the chickpea liquid (aquafaba) into a bowl, whisk and use as egg whites
	Skills used: Safe use of food processor, measuring and portion control
	Ingredients available in school: Curry powder, Cumin & Oil
04	Pizza 250g Strong flour ½ Sachet quick action dried yeast 1 tablespoon oil 2-3 tablespoons tomato puree 100g grated cheese 2-3 toppings (pepperoni, chicken, ham, peppers, sweetcorn, mushrooms, tomato etc)	White flour can be replaced with wholemeal flour Strong flour can be replaced with plain flour. Vegan/vegetarian cheese can be used Tomato puree can be replaced with BBQ sauce
	Skills used: Kneading and knife skills
	Ingredients available in school: Oil & Yeast
05	Brownies 200g butter 2 eggs 110g plain flour 100g chocolate chips 40g cocoa powder 265g soft brown sugar 1 teaspoon vanilla essence		For vegan version replace eggs with pureed silken tofu. ¼ cup silken tofu = 1 egg
	Skills used: Melting method and weighing
	Ingredients available in school: Vanilla

Flap Jacks

175g butter
125g soft light-brown sugar
55g golden syrup
350g porridge oats
Dried fruit/nuts of choice

Skills used:

Ingredients available in school: N/A

Scones

250g Self raising flour
40g Block margarine
25g caster sugar
75g dried fruit (optional)
125ml Milk

Skills used:

Ingredients available in school: N/A

Savoury Tarts

Ready made shortcrust pastry
2 Eggs
150ml single cream

Optional fillings:

1 leek, 5 slices bacon, 100g cheddar cheese.
100g ham, 100g grated cheese, 2 tsp mustard.

Skills used:

Ingredients available in school: N/A

Chilli

1 onion
1 garlic clove
250g Minced beef
1 tin kidney beans
300ml Water
1 teaspoon chilli powder*
1 tablespoon tomato puree
1 tablespoon oil*

Skills used: Cooking on the hob

Ingredients available in school: Chilli powder and oil

Recipes for Year 9

Practical

Recipes for Year 9

Vegetarian/Vegan/Options

Scone Based Pizza

Base

200g self raising flour
50g of margarine
6 table spoons of milk

Toppings

1 large tablespoon of tomato puree
Mixed herbs
50g grated cheese
2 toppings of your choice

Tomato puree can be replaced with BBQ sauce.

Example of toppings: tomato, mushroom, peppers, pepperoni, etc...

Fresh basil would be best to use.

Ingredients available in school: Mixed herbs

Summer Sausage Rolls

1 Packet Puff Pastry
2 Skinless Chicken Breasts (cut up) or 200g Turkey Mince
1 Garlic Clove (crushed)
3 Rashers of Bacon
4 Sundried Tomatoes or Tomato Puree or 1 Red Pepper
1 ½ tbsp Basil
1 Egg Yolk
25g Sesame Seeds