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

In this subject, pupils combine practical and technological skills with creative thinking to design and make products and systems that meet human needs. They learn to use current technologies and consider the impact of future technological developments. They learn to think creatively and intervene to improve the quality of life, solving problems as individuals and members of a team.

Aims

Our aim is to provide a challenging and enriching experience which will allow pupils to:

  • apply and adapt their knowledge and understanding to a range of contexts
  • solve problems in familiar and unfamiliar situations
  • gather, interpret and communicate information effectively and confidently.

 


KS3 Curriculum 2018-2019


Year 7

Year 7 pupils spend eight weeks in the department, during which time they follow a scheme of work based on 'Foods From Around The World' and will research and prepare the following dishes:

Fajitas Pizza
Stir fried noodles Pasta salad
Chilli con carne Pasties
Paella Cupcakes

Year 8

Year 8 pupils spend eight weeks in the department, during which time they follow a scheme of work based around meal and menu planning. They will research and prepare the following dishes:

Soups Lasagne
Bread Dauphinoise potatoes
Curry & rice Gateau

After these practicals, the pupils will work in small groups to plan, prepare and serve their own 3-course meal.

 


KS4 Curriculum 2018-2019


Years 9, 10 & 11

Pupis will study the new WJEC Level 1/2 Award in Hospitality and Catering. 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 and national

Hospitality outlets, including:

 

  • Restaurants
  • Cafes
  • Hotels

 

Assessment:

Coursework:    60% of total marks (Internally assessed and externally moderated)

Written Exam: 40% of the total marks (at the end of Year 11)