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Food technology

Food technology

Food technology gives students the confidence to safely and enthusiastically prepare food for themselves, friends and family. During the course, learners understand the importance of the right food and develop an appreciation for this fantastic life skill.

 

Year 7

Learning Outcomes

In Year 7, students are introduced to basic cookery skills, safe working practices and maintaining a healthy, balanced diet.

  • To be able to identify risks and hazards in the kitchen and strategies for managing them.
  • To be able to identify how to store and prepare food to avoid food poisoning.
  • To be able to able to identify, safely use and store a range of kitchen equipment.
  • To be able to identify the nutritional value of a range of foods and explain how to prepare and cook them.
  • To be able to explain the importance of a balanced diet by understanding and applying the Eatwell Guide.
  • To be able to identify and differentiate between macro and micro nutrients.
  • To be able to identify the sources of added sugars and their impact on health.
  • To develop food preparation and cookery skills.

Topics Taught

  • Personal Hygiene
  • Health & Safety
  • Kitchen Equipment
  • Commodities
  • Food Science
  • The Eatwell Guide
  • Vitamins and Minerals
  • Knife Skills
  • Methods of Cookery

Year 8

Learning Outcomes

In Year 8 students reinforce and build upon practical cookery skills learned in year 7. They develop their understanding of food science and the wider ethical issues of food production and consumption.

  • To be able to identify the types and characteristics of ‘world foods’ with reference to land, economy, lifestyle, religion and culture.
  • To be able to explain the nutritional value of meat and poultry with reference to the ethical issues
  • To be able to identify criteria and techniques for effective presentation skills in the industry.
  • To be able to identify Hazards and Critical Control Points (HACCP) in the industry.
  • To be able to identify and explain and justify the function of ingredients in cookery.
  • To be able to identify, explain and justify a range of heat transfer methods used to cook food with reference to flavour and nutrition.
  • To be able to cook a range of practical outcomes applying food scienceincluding the use of gluten and raising agents.

Topics Taught

  • World Foods
  • Food provenance
  • Meat 
  • The Hospitality & Catering Industry
  • Methods of Cookery
  • Food Science
  • The environment

Year 9

Learning Outcomes

In Year 9, students build on the knowledge and practical skills developed in year 7/8 with new learning about the hospitality and catering industry to prepare them for KS4. They develop their understanding of food and nutrition in order to be able to plan and make a range of sweet and savoury dishes.

  • To understand the importance of nutrition when planning menus
  • To understand the environment in which hospitality and catering providers operate
  • To understand how hospitality and catering provision operates
  • To understand how hospitality and catering provision meets health and safety requirements
  • To know how food can cause ill health
  • To be able to propose a hospitality and catering provision to meet specific requirements

Topics Taught

  • Macro nutrients
  • Micro nutrients
  • Energy needs
  • Non-starch polysaccharides (NSP) and water.
  • Special diets- medical, ethical, life-stage.
  • Nutritional deficiencies
  • Cooking methods including molecular gastronomy
  • Introduction to the hospitality and catering industry

 

Year 10 & 11

In KS4, students learn about diet and nutrition, and develop the ability to plan, prepare and present food. The WJEC Vocational Award in Hospitality and Catering equips learners with theoretical knowledge about the industry as well as enabling them to develop practical skills in planning, preparing and cooking a variety of dishes.

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.