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Food technology

Food technology

Food and Catering at Hermitage Academy allows students to become well-rounded and confident citizens, who can make their own informed choices on what they feed themselves, and in future years their families.  

Students develop essential life skills such as the ability to prepare and cook dishes from a range of countries and cultures, developing curiosity about the world around them. They learn about the importance of nutrient-dense foods and the effect an unbalanced diet can have upon health. Students carry out tasks hygienically and learn about the correct storage of different commodities, alongside the legislation followed in the food industry.  

Students become eco-friendly cooks ensuring their practices are sustainable and have an understanding of how menus are constantly changing to ensure the needs of all customers are met for example customers with special dietary needs or choices. They also consider how to plan menus to adhere to a design brief and budget, making them more considerate consumers in the process. 

Students use knowledge and skills from other areas of the curriculum, such as presenting data linked to nutrition and scaling a recipe, confidently communicating using French terminology and researching the history of dishes.  

Students learn about the diverse and exciting hospitality industry and the skills required in the myriad of roles within different establishments and settings.​  

Curriculum information

 

Year group 

Autumn 

Spring 

Summer 

Year 7 

  • Food Hygiene 
  • Food Safety 
  • Nutrition  
  • Use techniques in preparation and cookery of commodities 
  • Food Science 
  • Function of ingredients 
  • Preparation and cookery methods 
  • Nutrition 
  • Use techniques in preparation and cookery of commodities 
  • Nutrition 
  • Special diets 
  • Functions of ingredients 
  • Commodities 
  • Use techniques in preparation and cookery of commodities 

 

Year 8 

  • Nutrition 
  • Food Safety 
  • Food Hygiene 
  • Use techniques in preparation and cookery of commodities 
  • Food Science 
  • Commodities 
  • Functions of ingredients 
  • Cookery methods 
  • Use techniques in preparation and cookery of commodities 
  • Preparation Methods 
  • Provenance & Sustainability 
  • Use techniques in preparation and cookery of commodities 

Year 9 

  • Research products from a design brief 
  • Special diets 
  • How menu dishes meet customer needs 
  • Plan production of dishes for a menu 
  • Use techniques in the preparation of commodities 
  • Research products from a design brief 
  • Functions of macronutrients in the human body 
  • Compare nutritional needs of specific groups at different life stages 
  • Characteristics of unsatisfactory nutritional intake 
  • How cooking methods impact the nutritional value 
  • Use techniques in the preparation of commodities 
  • Research products from a design brief 
  • Food-related causes of ill health 
  • The role and responsibilities of the Environmental Health Officer (EHO) 
  • Food safety legislation 
  • Common types of food poisoning 
  • The symptoms of food-induced ill health 
  • Use techniques in the preparation of commodities 

 

Year 10 

Hospitality and Catering  

  • The structure of the hospitality and catering industry   
  • Job requirements within the hospitality and catering industry 
  • Personal safety responsibilities in the workplace 
  • Risks to personal safety in hospitality and catering 
  • Use techniques in preparation and cookery of commodities 
  • Nutrition 
  • The operation of the kitchen 
  • The operation of front of house 
  • How hospitality and catering provision meet customer requirements 
  • Use techniques in preparation and cookery of commodities 
  • Nutrition 
  • Food safety and legislation 
  • Review option for hospitality and catering provision  
  • Recommend options for hospitality provision  
  • Use techniques in preparation and cookery of commodities 
  • Nutrition 

Year 11 

NEA unit 2 brief 

  • Use techniques in preparation and cookery of commodities 

Unit 1 preparation: 

  • Hospitality and Catering Industry 
  • Health and safety in the workplace 

HACCP and Bacteria types 

  • Job roles in hospitality and Catering 
  • Environmental factors linked to food and menu choices.  

NEA unit 2 brief 

  • Use techniques in preparation and cookery of commodities 
  • Plan the production of dishes to meet the needs of all customers 
  • Assessing customer needs.  
  • Use techniques in preparation and cookery of commodities. 

Year 12 

  • Meeting Nutritional needs of Specific Groups 
  • Understanding the importance of food safety 
  • Understand properties of nutrients 
  • Understand the relationship between nutrients and the human body 

 

  • Meeting Nutritional needs of Specific Groups 
  • Be able to plan nutritional requirements 
  • Be able to plan the production of complex dishes 
  • Be able to cook complex dishes 
  • Meeting Nutritional needs of Specific Groups 
  • Be able to cook complex dishes 
  • Ensuring Food is safe to Eat 
  • Understand how microorganisms affect food safety 
  • Understand how food  
  • Can cause ill health 
  • Understand how food safety is managed in different situations 

 

Year 13 

  • Experimenting to Solve Food Production Problems 
  • Understand the scientific properties of food 
  • Ensuring food is safe to eat 
  • Understand how microorganisms affect food safety 
  • Experimenting to Solve Food Production Problems 
  • Understand the scientific properties of food 
  • Be able to scientifically investigate changes to food 
  • Be able to solve food production problems 
  • Ensuring food is safe to eat 
  • Understand how food can cause ill health 
  • Understand how food safety is managed in different situations 
  • Experimenting to Solve Food Production Problems 
  • Be able to scientifically investigate changes to food 
  • Be able to solve food production problems 
  • Ensuring Food is safe to Eat 
  • Be able to cook complex dishes 
  • Ensuring food is safe to eat 
  • Understand how microorganisms affect food safety 
  • Understand how food  
  • Can cause ill health 
  • Understand how food safety is managed in different situations 

 

 

I really enjoy the practical part when we cook and show our skills from what we learn. Making things and practicing knife skills give a chef feel which makes me enjoy the lessons a lot.
Year 8 student
I find it really interesting to know exactly what each nutrient does for us and how you can change health through your diet.
Year 11 student