Food Technology and Hospitality


Food Technology

Faculty of Art and Design


Staff

Technicians

Mrs K Savage - Subject Leader

Mrs M Ames

Mrs B Carr

 

Ethos

At St. Peter’s, as part of their work with food, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

 

Aims

The National Curriculum for Food aims to ensure that all pupils:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes
  • understand the source, seasonality and characteristics of a broad range of ingredients

 

Progression

Students can progress from KS3 to:

  • Hospitality and Catering Level 1 / 2
  • Level 3 Award in Hospitality and Catering
  • Employment, for example in the Food industry where an Apprenticeship may be available

 


KS3 Curriculum 2020-2021


 

Curriculum Intent:

In Year 7, 8 and 9 all students follow the National Curriculum.  They receive 4 lessons per fortnight and are taught in mixed attainment groups.  In KS3 at the beginning of each rotation, students complete a baseline test and an end of the rotation repeat the test to show their individual understanding and progress.

Subject content:

KS3 pupils are taught how to:

  • Follow a recipe, a list of written instructions
  • Use techniques correctly to produce a repertoire of predominantly savoury dishes such as Fajitas, Stir fry, Pasta salad, Pizza, Chilli con carne, Lasagne and Curry
  • Apply heat in different ways - Boiling/ simmering/ baking / Melting/ frying
  • Apply knowledge of senses to enable students to season, discuss and evaluate dishes appropriately
  • Select and discuss ingredients: including nutrients and functional characteristics, as well seasonality. 
  • Fair trade and environmental issues 

 


KS4 Curriculum 2020-2021


Curriculum intent (Years 10 and 11)

All students follow the WJEC Level 1 / 2 Hospitality and Catering specification. WJEC Level 1/2 Vocational Awards enable learners to gain knowledge, understanding and skills relating to a specific vocational sector. In addition to

sector specific knowledge and understanding, these qualifications also support learners to develop the essential employability skills that are valued by employers, further and higher education.

 

 Subject Content

This qualification is made up of two mandatory units:

  • Unit 1 The Hospitality and Catering Industry
  • Unit 2 Hospitality and Catering in Action

 

Pupils will be able to practice a vast array of dishes and study a variety of different topic areas such as:

  • The Hospitality industry
  • Job roles in Hospitality
  • Services provided in Hospitality
  • Environmental concerns
  • Food hygiene

 

They will experience Hospitality at close quarters with visits to local Hospitality outlets, including:

  • Restaurants
  • Cafes
  • Hotels

 

Assessment:

Assessments

Length of Exam

Weighting

Written Exam (Unit 1)

1hour 30 minutes

out of 90 marks

40%

Coursework: (Unit 2)

Internally assessed/externally moderated

 9 Hours assessment

60%

 

Curriculum Maps:

Year 7 Technology Carousel Curriculum Map 2020-21

Year 8 Technology Carousel Curriculum Map 2020-21

Year 8 Technology Carousel Curriculum Map 2020-21