Close
Food technology

Food technology

Food Technology will give you the confidence to safely and enthusiastically prepare food for you, your friends and your family. Understand the importance of the right food and develop an appreciation for this fantastic life skill.

Year 7

 

Units of work

 

 

 

 

Food Safety

  • Personal hygiene
  • Food safety and hygiene
  • Knife Safety

 

Food, Nutrition and healthy eating

  • Balanced diet – Eat Well Guide
  • Macronutrients
  • Specific Dietary Groups
  • Reducing fat, sugar and salt intake

Topics taught

  • Health and Safety rules
  • How to use kitchen equipment and ingredients safely
  • How to use weigh and measure accurately
  • Identifying hazards
  • Modifying recipes for Specific Dietary Groups and to reduce fat, sugar and salt intake
  • Evaluation – Students will evaluate their food and preparation skills
  • Various cooking methods including cakes, biscuits, sauces, pastries and bread.
  • Macronutrients in our diet

Skills to be covered

  • Bridge and claw knife skills
  • Fruit, vegetable and fish preparation
  • Use of the oven, grill and hob
  • Preparing, blending , separating, kneading and whisking
  • Rolling and dough cutting
  • Melting and setting

Year 8

 

Pupils will

  • Practise working safely and with confidence in a group and alone
  • Learn and understand the 5 main nutrient groups and know their functions and sources.
  • Learn and use a range of research techniques to solve problems
  • be able to identify and use a range cooking methods for different ingredients
  • Accurately use the claw and bridge hold safely to present a range of ingredients to a specification.
  • Identify and understand a range of special diets and make suggestions for recipe adaption
  • Research different diets from around the world

Topics taught

  • Food hygiene and food safety
  • Safe use of all parts of the cooker
  • Safe vegetable preparation
  • How to interpret and analyse a task
  • A range of sensory evaluation techniques
  • Healthy eating, special dietary needs, nutrition and recipe manipulation
  • British values and multicultural cuisine

Year 9

 

Pupils will

  • develop the creative and technical expertise needed to work in the kitchen independently and confidently
  • understand the sources and function of the key nutrient groups
  • use advanced food preparation and cooking techniques to produce a range of complex pastries, breads, baked products, soups, meringues, roulades, sauces, cook chill meals and savoury snacks
  • be able to cook for a target audience and manipulate a recipe to meet the needs of a specific consumer group
  • demonstrate a sound knowledge of the principles of food safety
  • demonstrate knowledge of the functional and chemical properties of food
  • know the importance of fair testing when analysing own and other products
  • understand factors which affect food choices
  • carry out investigations to assess the suitability of a range of ingredients in different dishes

Topics taught

  • Nutritional needs and healthy eating guidelines for a range of consumer groups
  • Advance pastry, bread, sauce making and key baking techniques
  • Meal planning and recipe adaptation
  • Food science
  • Food safety including contamination, key temperatures and food poisoning
  • Functions of fats, proteins, carbohydrates, raising agents, eggs and flours
  • Seasonality and Sustainability

Year 10 and 11

WJEC Vocational Award Hospitality and Catering

Topics and themes covered

WJEC Vocational Awards in Hospitality and Catering consist of two units:

  • Hospitality and catering industry: focuses on learning about different types of providers, legislation, food safety and the roles and responsibilities within the sector.
  • Hospitality and catering in action: develops learners’ practical skills for planning, preparing, cooking and presenting nutritional dishes meeting the client needs.

What's assessed

UNIT 1:THE HOSPITALITY AND CATERING INDUSTRY (40% of grade)

Students demonstrate their theoretical knowledge of the hospitality and catering industry through a written exam covering the following Learning Objectives:

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 requirements

UNIT 2: HOSPITALITY AND CATERING IN ACTION (60% of grade)

Students produce an A4 portfolio that demonstrates how they have planned, prepared and cooked nutritional dishes. The unit is comprised of the following Learning Objectives:

LO1: Understand the importance of nutrition in planning menus

LO2: Understanding Menu Planning

LO3: Be able to cook dishes

How it's assessed

UNIT 1: Written or on-screen assessment which includes short and extended answer questions based around applied situations within the Hospitality and Catering Industry. Learners will be required to use stimulus material presented in different formats to respond to questions.

UNIT 2: This unit is internally assessed and externally moderated; all assessments are conducted under controlled assessment conditions. The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes. Work is presented in an A4 portfolio.