Food Technology

_DSC1750Key Stage 3 – Cooking and Nutrition

As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.

Students will be taught to:

Key stage 3

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  •  become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  •  understand the source, seasonality and characteristics of a broad range of ingredients.
  • Year 7 – Skills Development through a range of practical sessions, including knife skills, using all parts of the cooker safely, working collaboratively.Practical sessions may include: fruit salad, coleslaw, pizza toast, flapjack, carrot cake.
  • Year 8 – Building on skills learned through a more challenging range of practical sessions, focus on Staple Foods and Portable Foods.Practical sessions may include: scones, burgers, muffins, soup, savoury rice, pastry.
  • Year 9 – Continued skill development through increasingly challenging practical sessions, focus on International Food and Baking Methods. Practical sessions may include: curry, pasta bake, pasties, samosas, Fat Rascals, ANZAC biscuits

Key Stage 4 – GCSE Catering & Hospitality (Double award)

This is a course which will allow students to develop and extend their skills within Hospitality and Catering in a vocational context, this means that everything they do will be directly linked to working in any aspect of the Catering and Hospitality Industry e.g. – Chef, waitress, restaurant manager, housekeeper , reception .

Another great bonus of following this course is that there is a strong emphasis on gaining the required knowledge via practical work thus it is ideal for someone who prefers to learn “by doing “.

Students can acquire the skills required for Hospitality and Catering through a range of different avenues:  in School, preparing for in – house functions e.g. Christmas lunches, coffee mornings, charity cake sales etc.

Via classroom based practical sessions where they will be expected to produce dishes to develop competent practical skills and ensure a sound knowledge of dishes for all occasion’s e.g. wedding buffets, three course evening meals and dishes which meet specific clients’ needs e.g. Coeliac, vegetarians.

Course details, including areas of study

Year 10 – CATERING (Units 1 and 2)

These units concentrate on the food preparation and service aspect of the hospitality and catering industry.

Areas of study:

  • The industry – food and drink.
  • Job roles, employment opportunities and relevant training.
  • Health, safety and hygiene.
  • Food preparation, cooking and presentation.
  • Nutrition and menu planning.
  • Costing and portion control.
  • Specialist equipment.
  • Communication and record keeping.
  • Environmental considerations.

Y11 – HOSPITALITY (Units 3 and 4)

These units concentrate on the hospitality aspect of the hospitality and catering industry and in particular the skills related to the preparation and carrying out of events and functions.  Areas of study:

  • The industry – hospitality.
  • Types of service provided and the related client groups.
  • Job roles, employment opportunities and relevant training.
  • Menu planning, preparation and presentation.
  • Planning for functions and events.
  • Costing menus and events.
  • Customer care.
  • Standards of service.
  • Communication and teamwork.
  • Environmental considerations.

UNIT 1: Catering skills related to food preparation and service

Controlled Assessments

Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.

CA1 – Afternoon Tea

CA2 – International 2 course meal for 2 people

45 hours in total.

The Controlled Assessments for 60% of the total mark.

UNIT 2: Catering, food and the customer

One written paper 1 ¼ hours which will be externally set and marked. All questions  are compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content.

This examination will form 40% of the total GCSE.

UNIT 3: Hospitality skills related to events and functions
Event Based Task
One event based task taken from a list of WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.

Group task to plan, organise & hold a lunchtime themed event.

45 hours in total.

The Controlled Assessment for 60% of the total mark.

UNIT 4: Hospitality and the customer

One written paper 1 ¼ hours which will be externally set and marked.  All questions are compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the hospitality content.

This examination will form 40% of the total GCSE.

 

Progression routes to Further Study:  NVQ, BTEC Hospitality and Catering courses

Subject Combinations: Science, Leisure and Tourism.

Progression Routes to Careers and Employment: Numerous, including – trainee chef, waiting staff, bar work, catering assistant, hotel chambermaid, housekeeping, gym assistant within a gym in an hotel, hotel receptionist, hospitality & catering management, product development, food scientist.