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 2017-2018


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 2017-2018


 

Year 9

 In Years 9 & 10 pupils will follow the new WJEC Level 1 / 2 Award in Hospitality and Catering syllabus. They will be able to practice a vast array of dishes and study a variety of different  topic areas.

This qualification is made up of two mandatory units:

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

Assessment:

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

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

 

Years 11

Pupils currently in Year 11 follow the scheme of work from the WJEC examination board to prepare them for a GCSE exam in Hospitality at the end of Year 11.  Pupils will be able to practice a vast array of dishes and study topic areas such as:

Business & Enterprise

Job roles in Hospitality

Food hygiene

Environmental concerns

Pastry making

Services provided in Hospitality

The Hospitality industry

 

Pupils will also experience Hospitality at close quarters with visits to local and national Hospitality outlets, including:

  • Restaurants
  • Cafes
  • Hotels
  • Museums

Assessment:

In Year 11, pupils will work on several half-termly projects which will each be graded according to GCSE grades (A* - U) along with feedback as to how to achieve the higher grades.

At GCSE level, the overall grade is based on both coursework (60%) and a written exam (40%). Throughout the coursework project, pupils will be given both written and oral feedback to help them achieve the highest grade possible on the coursework element of their work.

In Years 10 & 11 pupils will also sit Pre-public examinations (PPEs) which will be marked internally with feedback given to all pupils to help them prepare for their final GCSE exam at the end of Year 11