Food
Technology
and Hospitality

pupils will be taught how to cook and apply the principles of nutrition and healthy eating.

Mrs Savage
Subject Leader

Staff

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

Year 7, 8 and 9

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

Year 10 and 11

All students follow the WJEC Level 1 / 2 Hospitality and Catering specification.

Year 10 & 11 Cohort 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

Year 11 Cohort 2022-23 Assessments	Length of exam	Weighting
Written Exam (Unit 01)	1hour 30 minutes out of 90 marks	40%
Coursework: (Unit 2) Internally assessed/externally moderated	12 Hours Assessment	60%

Year 10 Cohort 2022-24 Assessments	Length of exam	Weighting
Written Exam (Unit 01)	1hour 30 minutes out of 90 marks	40%
Controlled Assessment (Unit 2)	12 Hours Assessment	60%

Courses Offered at KS4

Find out about the courses we offer at KS4 including examination and enrichment courses.

Subjects

“Subject leaders have crafted a curriculum which enables pupils to build on their prior knowledge.” OFSTED 2022

CURRICULUM MAPS

Take a deeper look at what our curriuculum covers over KS3 and KS4

Food Technology and Hospitality