Food Technology

Curriculum Intent

Department Staff

Mrs K Gauden: Teacher of Food
Mrs P Barton: Teacher of Textiles and Food

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