Mrs K Gauden: Teacher of Food
Mrs P Barton: Teacher of Textiles and Food
Year 7
Rotation one: September to February
Rotation two: February to July
Topic: Health and safety in Food Technology
Within Food Technology, students will be taught; health and safety, types of cooking methods and techniques. Students will take part in 9 different practical lesson: Fruit salad, wedges and BBQ sauce, tomato pasta, quesadilla, scones, vegetable stir-fry, fajitas with salsa, garlic bread and pizza.
Year 8
Rotation one: September to February
Rotation two: February to July
Topic: International cuisine
Within Food Technology, They will investigate different food from around the world, taste testing and planning different dishes.
Through practical lessons, students will be taught about the different cooking methods used in other cultures. They will make 9 different dishes from around eth world: Spaghetti Bolognese, marble cake, chicken tikka masala, jam roly-poly, sweet and sour chicken, jam tarts, beef tacos, chocolate brownies and their choice of dish.
Year 9
Two six-week projects.
Topic: Takeaway food
Students will be taught about the different types of hospitality and catering provisions. They will explore takeaway foods, making different types of dishes: Crispy chicken bites with BBQ sauce, beef tacos, white chocolate and raspberry muffins, salt and pepper chicken and beef burgers. Students will also plan and make their own dish as well as their own takeaway packaging.
WJEC Hospitality and catering level 1/2
Year 10
Term 1
Topic One: LO1 Understand the environment in which hospitality and catering providers operate.
Assessment: End of unit exam
Topic two: LO2 Understand how hospitality and catering provisions operate.
Assessment: End of unit exam
Term one cooking topic: Meat and technical desserts.
Students will complete one practical per week.
Term 2
Topic Three: LO3 Understand how hospitality and catering provision meets health and safety requirements.
Assessment: End of unit exam
Topic Four: LO4 Know how food can cause ill health.
Assessment: End of unit exam
Term two cooking topic: Carbohydrates.
Term 3
Topic Five: LO5 Be able to propose a hospitality and catering provision to meet specific requirement.
Assessment: End of unit exam
Topic six: Exam preparation
Assessment: Unit 1: The Hospitality and Catering Industry Exam.
Term three cooking topic: Pastry.
Students will complete one practical per week.
Year 11
Term 1
Topic one: LO1 understand the importance of nutrition when planning menus.
Topic Two: LO2 understand menu planning.
Term one cooking topic: Presentation techniques and own dishes.
Students will complete one practical per week.
Term 2
Cooking Controlled assessment
Topic three: LO3 be able to cook dishes
Assessment: Unit two booklet of work and cooking controlled assessment.
Term 3
Topic Four: Exam preparation
Revise each topic for Unit 1: The Hospitality and Catering Industry.
Assessment: Unit 1: The Hospitality and Catering Industry Exam Re-Sit.
WJEC (KS4)
Revision sessions weekly for key stage 4 students
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