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Food Technology

Subject Leader: Miss A Carroll

Key Stage 4

Award in Hospitality and Catering 

Exam Board:WJEC
Level: 1/2

Course Overview

The Level 1/2 Award in Hospitality and Catering requires learners to demonstrate knowledge and understanding of: 

  •  The industry: accommodation; food and beverage; front of house. 
  •  The types of products and services provided.
  •  A range of customer groups. 
  •  Job roles, career opportunities and relevant training. 
  •  Appropriate forms of communication within the industry.
  •  The importance of record keeping. 
  •  The range of equipment used in the hospitality and catering industry.

It is a 2 year course providing opportunities for individuals to develop and practise a range of cooking methods and techniques.


Assessment: 40% examination, 60% controlled assessment.


Curriculum Content

Year 7

Pupils complete an 18 week project on a carousel;

Block One:

Food safety and hygiene.
Fruit salad practical - knife skills.
Theory of eatwell guide and nutrition.
Beans on toast - tsing the hob and grill.
Demonstrate and make a variety of sandwiches.
Cleaning/End of term assessment.                                                             

Block Two:

Chocolate oat cookies - weighing and measuring.
Chocolate oat cookies - practical lesson.
Bread demonstration- weighing and measuring/designing a savoury bread.
Bread practical.
Effects of consuming too much sugar - theory.
Cleaning/End of term assessment.

Block Three:

Fairy cakes - demonstration and weigh and measure ingredients.
Fairy cakes - practical lessons.
Fairy cakes - decoration.
Pasta salad demonstration - food Labelling/design pasta salad for next lesson.
Pasta salad - practical lesson.
Cleaning/End of term assessment.
 

Year 8

Pupils complete 18 week project on a carousel;

Block One:

Eatwell guide and basic nutrition - theory.
Burger tasting- food processing/meat safety.
Burger practical - reading labels and nutritional information.
Spaghetti bolognese demonstration and tasting session.
Tomato pasta bake and white sauce demonstration.
Tomato pasta bake practical.
Cleaning and assessment.                                                               

Block Two:

Cake making project - make cake using creaming method.
Cake making project - practice icing techniques/plan a celebration cake.
Cake making project - icing cakes using designs from previous week.
Fruit and vegetable smoothies.
Cleaning/End of term assessment.

Block Three:

Risotto demonstration and weigh and measure ingredients.
Risotto practical lesson.
Tasting session - where do foods come from?
Meal planning for a family - theory.
Fish tasting session.
Cleaning/End of term assessment.
 

Year 9 - GCSE Food

Term 1
GCSE Food
Practical work: Pupils will continue to develop practical skills and knowledge from KS3 food technology.
Safe meat handling such as design and make a burger.
Project chicken kiev, frittata, fish goujons and wedges.

Term 2
Theory: Developing current knowledge the principles of nutrition. Benefits for the body and source. Planning a balanced diet. Nutritional information on packaging. Traffic light systems etc.  Developing products.

Term 3    
Preparation and cooking techniques.

Term 4
Menu planning including special diets.
Health and safety including HACCP (Hazard Analysis Critical Control Point), Functional properties of food such as eggs and marinades.

Term 5
Costing ingredients, alternatives and substitutes.
Higher level cooking skills and methods.
Commercial processes such as reducing temperatures by chilling.


Year 10

Term 1
Catering establishments and equipment.
Working practices – hygiene, absence, sickness and protective clothing.
Dietary groups, costing of raw materials.
Health and Safety Act.
Safe meat handling and storage.
Practical skills : Further development of food manufacturing processes.
Planning and researching dishes for practical examination.

Term 2
Health & Safety Act ,HACCP (Hazard Analysis Critical Control Point).
Portion control (weights and measures act).
Nutritional value of fish, selection, preparation and storage.
Stock control and record keeping.
Storing chemicals.
Culinary terms.

Term 3
Healthy eating guidelines.
Dairy products.
Nutritional value.
Commodities.

Term 4
Food for specific groups – elderly and vegetarians and children.
Trialling dishes and developing practical skills in preparation for controlled assessment.
Following a logical order of work/time plan.
Accuracy.

Term 5
Evaluation of controlled assessment.
Culinary terms.

Term 6
Specialist equipment.
Decoration and presentation skills.
 

Year 11

Term 1
EHO - Environmental Health Officer.
Types of bacteria.
Job roles and responsibilities.
Key temperatures.
Job opportunities.
Commodities and convenience foods.

Term 2
Stock control FIFO - First In First Out.
Planning menus.
Local produce and seasons.
Accompaniments – nutritionally balanced meals. Flavour, colour, texture and additional nutrition.

Term 3
Practical Examination.
The 4 c’s.
The 4 r’s environmental issues.
Conservation of water and energy. Reducing waste.
Different cooking methods – steaming, blanching, braising.

Term 4
Further recap on risk assessment.
Specialist equipment.
The use of technology in the industry.
Communication.
Packaging and labelling.

Term 5
Controlled assessment preparation.
Trialling and developing dishes.
Using feedback to adapt recipes as well as sensory analysis.
Controlled assessment and evaluation.

Term 6
Revision topics for written paper.


Suggested Revision Guides and Books:

Hospitality and Catering Level ½- Anita Tull and Alison Palmer

 

Out of School Learning (OSL)

OSL takes place on Fridays after school.