Curriculum

Food Technology

| Education | Curriculum | Food Technology
Why study Hospitality and Catering?

Our Hospitality and Catering curriculum is to ensure students have the ultimate experience and understanding of future. Hospitality and Catering gives students challenging opportunities to work in an industrial style environment, learning through a wide variety of topics, progressing from Key stage 3. It challenges students in terms of nutrition in techniques and food presentation and studying the functions of ingredients in making nutritional products for the food industry. The process of creative thinking and innovation inspires students to bring out undiscovered talents, which in turn cultivates a self It also challenges and appeals to the confidence and belief in their abilities to achieve, creative instincts that have driven humanity to discover, adapt and overcome. Every food product purchased in a hospitality establishment has been designed, assembled, a problem, solved and developed. The hospitality and catering industry can have great influence on the spiritual, moral, social, and cultural development of a product and in some way, help prepare for our future.

How will I study hospitality and catering?

At Key stage 3 we study Food and Nutrition to gain all the required skill and knowledge that would be needed at KS4.

During Key Stage 4, students are taught knowledge, skills and understanding.

You will learn:

  • Advanced food preparation skills
  • The ‘how and why’ of food safety
  • How the Hospitality and Catering industry is organised

The course also encourages the investigation and study of catering and hospitality in a variety of contexts. The contexts you are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.

How will I study hospitality and catering?

At Key stage 3 we study Food and Nutrition to gain all the required skill and knowledge that would be needed at KS4.

During Key Stage 4, students are taught knowledge, skills and understanding.

You will learn:

  • Advanced food preparation skills
  • The ‘how and why’ of food safety
  • How the Hospitality and Catering industry is organised

The course also encourages the investigation and study of catering and hospitality in a variety of contexts. The contexts you are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.

What will I study at key stage 3?

Within the Food element of the KS3 Design and Technology curriculum, pupils will design, make, and evaluate a range of predominantly savoury dishes familiar with current healthy eating guidelines and develop technical knowledge. In addition, pupils will explore the nutritional needs of a variety of target groups and will be able to make an informed choice of food within a range of contexts.

Pupils will have the knowledge, understanding and skills to follow a selected recipe and to safely trial and refine a wide range of practical skills and techniques. From gaining confidence and competence in Year 7, they should progress onto becoming more independent in Year 8 and then showing initiative in their approach to practical tasks in Year 9. At this stage, pupils will also have the option to opt to embark upon a Level1/2 Hospitality and Catering course at KS4.

Curriculum Overview – KS3
Year 7 Year 8 Year 9
  • Personal hygiene around food and food Hygiene (temperatures/storage)
  • Safety around oven, cooker, grill
  • Food safety – basic knife-cutting techniques (Fresh fruit salad)
  • Eat well Guide and healthy eating.
  • Food groups
  • Proportion
  • Eat Well Principles
  • Food labelling.
  • Food waste/food miles
  • Sensory Evaluation

Recipes: Pizza toast, fruit salad, corn fritters, pasta salad, simple bread dough, cupcakes, filled bread pockets

  • Eat well guide recall
  • International Food and different cultures
  • Food Provence – around the world and in Britain
  • Seasonality of fruit and veg
  • Labelling for nutritional information
  • Composting and recycling
  • Sustainability
  • Technology and transportation
  • Cross contamination
  • Principles of reheating

Recipes: tabouleh salad, pizza, Bengali egg curry, chicken ramen, baklava, scones, noodles, sweet and sour soup, seasonal recipes

  • Function of ingredients through practical skills
  • Food for health – how we can use food science to help solve
  • Food waste, food insecurity – different problems
  • Recipes which expand skills in cooking from scratch
  • Using the above techniques in preparation and cooking
  • Food Hygiene and standards/Food safety
  • Careers and industry

Recipes: Summer fruit quinoa salad, focaccia, hummus custard tarts, koftas, butter chicken curry, Pasta Fiorentina, jam and a two-course meal

They will be assessed each term for both of their theoretical knowledge and practical skills. Their theory part will consist of 25 marks and practical will be assessed out of 25 marks. The percentage of both will be 50% for each section. They will have one extended writing assignment each term.

What will I study at key stage 4 (WJEC Hospitality and Catering Level1/2(Technical Award)?

The course will encourage pupils to have knowledge of issues related to nutrition and food safety and how they affect successful hospitality and catering operations. They will also develop a broad range of food preparation and cooking skills as well as important transferable skills of problem-solving, organisation and time management, planning and communication essential in the workplace.

Catering enables pupils to understand cultural diversity by exposing them to different attitudes, values, and traditions of other cultures, including religious and non-religious ones when they examine food choice and the factors behind this. Pupils reflect on their own identity and reasoning behind their own culture, traditions, and beliefs.

Curriculum Overview – KS4
Unit 1: The hospitality and catering industry Unit 2: Hospitality and catering in action
1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.3 Working conditions in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision		 2.1 The importance of nutrition
2.2 Menu planning
2.3 The skills and techniques of preparation, cooking and
presentation of dishes
2.4 Evaluating cooking skills

During Year 10 and Year 11 the pupils will draw upon their foundation knowledge acquired in KS3 Food to support their learning to develop a range of specialist skills and understanding of the Hospitality and Catering sector. Pupils will study how a Hospitality and Catering provider operates and the range of factors to consider to be a successful business. Pupils will learn at a greater depth the importance of personal/food safety and hygiene, principles of nutrition, diet and good health. Where food comes from (provenance) and how to prepare the following commodities (ingredients) meat, fish, eggs, dairy, fruit, vegetables, cereal grains and potatoes. The practical element of the subject enables pupils to develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

In KS4 pupils will follow WJEC Hospitality and Catering Level 1/2. This Award is equivalent to a GCSE and is graded Level 1 and Level 2 Pass, Merit, and Distinction. The qualification is 60% internal assessment (Coursework) and 40% external assessment written exam in the summer term.

 

  • L1 Pass
  • L1 Distinction *L2 Pass
  • L2 Merit
  • L2 Distinction
  • L2 Distinction*
Implementation

At Eden Girls leadership academy KS3 pupils will have a single lesson a week and the students bring their own ingredients to broaden student’s cultural capital and encourage cooking with fresh ingredients from around the world. They benefit with both theory and practical lessons to enhance their knowledge.

Pupils are encouraged to use all the ingredients to make healthy nutritious predominately savoury dishes for their families in line with the principles of The Eatwell Guide. At KS4 they get two lesson every week where they get both theory and practical lessons.

Homework

To extend their learning outside of school, pupils will be set homework. Some of this homework will involve the weighing / measuring and preparation of ingredients for the following practical activity. Pupils must make sure that all homework is completed and handed in on time. They must make sure that they have read instructions carefully and that work is completed to a standard that shows the best of their ability. If they are absent from school, they will still be expected to complete homework. Failure to submit homework tasks on time will result in a department detention. Failure to produce work of a good enough standard will also result in sanctions. Please encourage your child to proofread their homework to check for any spelling and grammatical errors. They should also check that they have met the assessment criteria for each task.

Careers

Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering and can also lead to careers in Environmental Health, Childcare, Dietitian and Nutrition, Food Industry Nutritionist, Food journalist, and New Product Development.

Enrichment

At Ready Steady Cook food club we offer the students to reinforce the skills with fun food activities once a week. Students make some of their favourite easy snacks and desserts to gain more confidence in the kitchen.

Useful Resources and Revision Support

Learning how to cook being a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.