Food Technology

Curriculum Intent

  • To develop students food knowledge of hospitality and catering.
  • To develop students ability to use and apply practical and written skills
  • To give students the opportunity to apply their practical knowledge and understanding
  • To provide opportunities for all students to perform to the best of their ability (Stretch and Challenge)
  • To ensure the curriculum meets the needs of all individuals (Differentiation)
  • To develop teaching and learning strategies to maximise student progress
  • Experience practical work to develop dishes
  • Explore food from other cultures and apply this knowledge to planning dishes.
  • Department Staff

    Mrs K Gauden: Teacher of Food
    Mrs B Barton: Teacher of Textiles and Food
    Mr E Cassidy: Teacher of Food/Deputy head teacher

    Curriculum Content
    KS3

    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.

    Curriculum Content
    KS4/GCSE

    WJEC Hospitality and catering level 1/2

    Year 10

    Term 1
    Topic one: LO1 Understand the environment in which hospitality and catering providers operate.

    • AC1.1 describe the structure of the hospitality and catering industry
    • AC1.2 analyse job requirements within the hospitality and catering industry
    • AC1.3 describe working conditions of different job roles across the hospitality and catering industry
    • AC1.4 explain factors affecting the success of hospitality and catering providers

    Assessment: End of unit exam

    Topic two: LO2 Understand how hospitality and catering provisions operate.

    • AC2.1 describe the operation of the kitchen
    • AC2.2 describe the operation of front of house
    • AC2.3 explain how hospitality and catering provision meet customer requirements

    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.

    • AC3.1 Describe personal safety responsibilities in the workplace
    • AC3.2 identify risks to personal safety in hospitality and catering
    • AC3.3 recommend personal safety control measures for hospitality and catering provision

    Assessment: End of unit exam

    Topic Four: LO4 Know how food can cause ill health.

    • AC4.1 describe food related causes of ill health
    • AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO)
    • AC4.3 describe food safety legislation
    • AC4.4 describe common types of food poisoning
    • AC4.5 describe the symptoms of food induced ill health

    Assessment: End of unit exam

    Term two cooking topic: Carbohydrates.

    • Students will complete one practical per week

    Term 3
    Topic Five: LO5 Be able to propose a hospitality and catering provision to meet specific requirement.

    • AC5.1 review options for hospitality and catering provision
    • AC5.2 recommend options for hospitality provision

    Assessment: End of unit exam

    Topic six: Exam preparation

    • Practice exam questions
    • Revise each topic.

    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.

    • AC1.1 describe functions of nutrients in the human body
    • AC1.2 compare nutritional needs of specific groups
    • AC1.3 explain characteristics of unsatisfactory nutritional intake
    • AC1.4 explain how cooking methods impact on nutritional value

    Topic Two: LO2 understand menu planning.

    • AC2.1 explain factors to consider when proposing dishes for menus
    • AC2.2 explain how dishes on a menu address environmental issue
    • AC2.3 explain how menu dishes meet customer needs
    • AC2.4 plan production of dishes for a menu

    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

    • AC3.1 use techniques in preparation of commodities
    • AC3.2 assure quality of commodities to be used in food preparation
    • AC3.3 use techniques in cooking of commodities
    • AC3.4 complete dishes using presentation techniques
    • AC3.5 use food safety practices

    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.

    • LO1 Understand the environment in which hospitality and catering providers operate.
    • LO2 Understand how hospitality and catering provisions operate.
    • LO3 Understand how hospitality and catering provision meets health and safety requirements.
    • LO4 Know how food can cause ill health.
    • LO5 Be able to propose a hospitality and catering provision to meet specific requirement.

    Assessment: Unit 1: The Hospitality and Catering Industry Exam Re-Sit.

    Exam Board

    WJEC (KS4)

    Useful Links

    WJEC digital resources

    Extra-Curricular

    Revision sessions weekly for key stage 4 students