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Food Technology

Subject Leader: Miss A Carrol


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 - Using 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
Practical work: Pupils will continue to develop practical skills and knowledge from KS3 food technology.
Safe meat handling such as DMA 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, 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
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 

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

Term 5
Evaluation of controlled assessment
Culinary terms

Term 6
Specialist equipment 
Decoration and presentation skills


Year 11

Term 1
Types of bacteria  
Job roles and responsibilities
Key temperatures
Job opportunities
Commodities and convenience foods

Term 2
Stock control FIFO
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 ICT
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