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Food Technology/ Hospitality and Catering

There is so many transferable skills when thinking creatively when outside of a normal classroom.

Our department aims: 

1 Encourage all  pupil’s interest in food through both practical and  theory lessons.

2. Understand food related issues and how the wider world is changing to these issues 

3. Developed all pupils with the necessary skills to cook a wide range dishes, enabling them to feed themselves and others on a budget now and in later life,

4. Promoting healthy eating through the teaching of healthy nutritional  recipes and encourage them to have the confidence to  adapt recipes

5. Develop a love for food and cooking and develop vital life skills.  

KS3 Food Technology 

All students are taught on the importance of good hygienic practice and develop an understanding of safety in the kitchen when using equipment such aas knifes and oven. 

They will cook a vast range of easy to cook and prepare nutritional healthy meals and understand how it can be adapted to suit all types of dietary needs an individual may have.

Over the year they will become competent in a range of cooking techniques and skills and become more independent in the way that they work. 

Examples of dishes that will be cooked are Toast using the grill, fruit salad, vegetable soup, spaghetti bolognaise, chicken curry, bread, pastry, cakes, risotto, pizza, ratatouille etc

All students will also take part in an enterprise project ranging from bring a  new biscuit ot market, raising money for charity, New heathy burger to market for a particular dietary need. 

Please note there is cost to this subject that enables the department to provide all the ingredients for the students and not have to ask home to provide them 

Students are asked to provide their own containers to take the food home with them 

KS4 Food:  Pupils are able to take their cookery skills to the next level by taking up the WJEC Hospitality and Catering  course level 1/2. This course offers a excellent combination of projects that enables a student to successfully go into a career ion either hospitality or catering.

  https://www.wjec.co.uk/qualifications/hospitality-and-catering/hospitality-and-catering-level-1-2-award.html

The course has been designed to develop all students knowledge and understanding related to a range of hospitality and catering services how they operate and what they have to take into account to run business in this industry.  

The  written exam  focuses on the importance of nutrition and food safety and how they affect the industry if it is not carried out.

The practical  task focus on providing all students with the  opportunity to develop a variety of food preparation and cooking skills as well as transferable skills of problem solving, organisation and communication. 

The coursework section of the course will require students to understand the importance of the  overview of the hospitality and catering industry and the types of job roles that may be available to assist them in making choices about progression. , produce recipes of their own and time plans of their meals and evaluate afterwards, They also be required to  analyse the nutritional values of each meal.

Revision Ideas for this course: 

  • Make  notes from the revision booklet,. Colour code key word, make revision cards or a game 

  • As this is a new course look at WJEC Catering past papers for similar type of questions to Hospitality and Catering. Mark and use RED pen to correct any questions. Check your scores to see if improving.then focus your revision on the questions that you got wrong using the class notes and revision guide. 

  • Educas website has some resources on their website for this new course for Hospitality and Catering Level 1/2.

  • Get home to be the quiz master and test your knowledge by asking questions

  • Cook on a regular basis at home practice makes perfect

  • You Tube has a wide variety of practical cooking skills

Please note that all students will be expected to provide their own ingredients, unless you would like to the school to provide them for them at a small cost. 


  

 

Year 7

Content Overview

 Students will:

  • Learn to cook a variety of heathy nutritional meals with various degrees of skill application. (Practical)
  • Build up their confidence when using kitchen equipment and following recipes to produce a dish. (Practical)

All projects link to GCSE food and Nutrition course:

  • Investigate the importance of Healthy eating and principles of nutrition.  (Theory/Practical)
  • Investigate dietary needs and plan and cook  a meal for this need. (Theory/Practical)

*Please note that every practical will incur a charge for ingredients provided.

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of  the whole process and suggested pathways forward to improve and set individual targets
  • Use of Baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club  

(Limited spaces per term cost applied)

Year 8

Content Overview

Students will:

  • Continue to learn to cook a variety of heathy nutritional meals with increased  various degrees of skill application. (Practical)
  • Continue to build up their confidence when using kitchen  equipment and following recipes to produce more complex dishes. (Practical)

All projects link to GCSE food and Nutrition course:

  • Investigate the importance of Healthy School Meals. (Theory/Practical)
  • Investigate where food comes from and cultural influences. (Theory/Practical)

*Please note that every practical will incur a charge for ingredients provided.

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of  the whole process and suggested pathways forward to improve and set individual targets
  • Use of baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club 

(Limited spaces per term cost applied)

Year 9

Content Overview

Students will,

  • Continue to learn to cook a variety of heathy nutritional meals with increased complexity of skill and introducing time management.  (Practical)
  • Working towards independent selection of dishes to be cooked. (Practical)
  • Build up their confidence when using kitchen equipment and following recipes to produce a dish. (Practical)

 

All projects link to GCSE food and Nutrition course (Theory/Practical)

  • Investigate Food commodities
  • Investigate the science of food
  • Investigate the six R’s and how this will effect and influence food choice in the future.

*Please note that every practical will incur a charge for ingredients provided

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of the whole process and suggested pathways forward to improve and set individual targets
  • Use of baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club 

(Limited spaces per term cost applied)

Years 10 & 11

Subject

Food Technology

Exam Board

AQA

Course Specification Link

http://www.aqa.org.uk/subjects/food-preparation-and-nutrition/gcse/food-preparation-and-nutrition-8585/specification-at-a-glance

Course Overview

 

 

 

GCSE Food Preparation and Nutrition specification equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.

Created to open student’s eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.

Food preparation skills – these are intended to be integrated into the five sections:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Students’ will develop an understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations over 2 years.

The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:

  • bread, cereals, flour, oats, rice, potatoes and pasta
  • fruit and vegetables (fresh, frozen, dried, canned and juiced)
  • milk, cheese and yoghurt
  • meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • butter, oil, margarine, sugar and syrup.

Assessment

Theoretical knowledge of food preparation and nutrition

How it's assessed;

Written exam:  

  • 1 hour 45 minutes
  • 100 marks

50% of GCSE - Practical Application:

 

Task 1: Food investigation (30 marks)

Task 2: Food preparation assessment (70 marks)

 

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

Task 1:

Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

 

Task 2:

Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Extra-Curricular Activities

Outside businesses to come in and lead practical demonstrations such as butchers and fishmongers.

Afternoon Tea Enrichment Day

ENRICHMENT 2017

Food technology afternoon tea

Day 1: Pupils went to The Yarrow in Broadstairs and enjoyed a real experience of Afternoon Tea and what to expect. They certainly had fun and enjoyed trying out all the cakes and sandwiches on offer.

Day 2 They planned what cakes they wanted to make and baked them over two days, it was like Bake off and the final technical challenge  

Day 3 after a very busy two days of making cakes, all the bakers got to sit down and enjoy afternoon tea with their family member what a well-earned rest. 

Next year we are hanging up the aprons here and hope to visit France to learn how to cook French food for three days.

Img 1246 Img 1249 Afteroon tea enrichment 2017 Img 1252

Year 8 Bake Off Enterprise Challenge

Year 8 Bake Off Apprentice Enterprise Challenge: 

Year 8 food groups were challenged to run a project like the apprentice to raise money for the Pensioners Christmas Party.  They had to decide on what sell, how to make a profit, run their own budgets, how much to sell items for and forecast their potential profit margins after taking out cost of the ingredients, make a questionnaire, run a taste testing event to get public feedback, evaluate and adapt their product ready to sell, design their own marketing to advertise the event, work as a team and try to make the most sellable items. The winner will be announced at the end of term!!!!!

Food enterprise challenge   Food enterprise challenge2

 

Downloads

Food Tech Recipies Date  
Bean burgers 09th Nov 2017 Download
Dutch Apple cake 22nd Jan 2018 Download
Fruity Breakfast Muffins 09th Nov 2017 Download
Herb ver crumb 09th Nov 2017 Download
Pizza toast 09th Nov 2017 Download
Pizza Wheels 22nd Jan 2018 Download
Ratatouille 09th Nov 2017 Download
Slaw recipe 09th Nov 2017 Download
Soup 09th Nov 2017 Download
Stir fry 09th Nov 2017 Download