Food Technology

Term 1:

Students follow a carousel of one third food technology and two thirds Design Technology. 

Students will be taught the following in food technology;

• knife skills
• weighing and measuring
• to use the different parts of the cooker: grill, hob and oven
• Health and safety
• Hygiene - personal and kitchen

Enquiry Questions: 

• What do I need to know so that I can prepare and cook safely?   
• What equipment do I need to know to make specific dishes?
• What are preparation skills, cooking methods?

 

Term 2:

When students carousel back into Food Technology the course will continue to deliver the basics skills required to ensure our students

• continue to develop basic culinary skills when selecting and preparing ingredients 
• develop understanding of nutrition and healthy eating principles 
• prepare and make a range of well-balanced food products using basic catering equipment
• develop an awareness of how to store and cook food following personal and kitchen hygiene guidelines
• understand how to follow recipes
• learn how to work efficiently in the kitchen, team work, timing and cleanliness 
• understand a balanced diet (healthy eating - the Eatwell Guide)

Enquiry Questions:

• Do you understand how important kitchen and personal hygiene are in the kitchen? What is high risk food and how is it stored?
• What cooking methods are used to cook different foods? 
• What are seasonal foods? 
•  

Term 3:

When students carousel back into Food Technology the course will continue to deliver the basics skills required to ensure our students

• continue to develop basic culinary skills when selecting and preparing ingredients 
• develop understanding of nutrition and healthy eating principles 
• prepare and make a range of well-balanced food products using basic catering equipment
• develop an awareness of how to store and cook food following personal and kitchen hygiene guidelines
• understand how to follow recipes
• learn how to work efficiently in the kitchen, team work, timing and cleanliness 
• understand a balanced diet (healthy eating - the Eatwell Guide)

Enquiry Questions:

• Do you understand how important kitchen and personal hygiene are in the kitchen?
• What is high risk food and how is it stored?
• What cooking methods are used to cook different foods? 
• What are seasonal foods? 

 

Term 4

When students carousel back into Food Technology the course will continue to deliver the basics skills required to ensure our students

• continue to develop basic culinary skills when selecting and preparing ingredients 
• develop understanding of nutrition and healthy eating principles 
• prepare and make a range of well-balanced food products using basic catering equipment
• develop an awareness of how to store and cook food following personal and kitchen hygiene guidelines
• understand how to follow recipes
• learn how to work efficiently in the kitchen, team work, timing and cleanliness 
• understand a balanced diet (healthy eating - the Eatwell Guide)

Enquiry Questions:

• Do you understand how important kitchen and personal hygiene are in the kitchen?
• What is high risk food and how is it stored?
• What cooking methods are used to cook different foods? 
• What are seasonal foods? 

 

Term 5:

When students carousel back into Food Technology the course will continue to deliver the basics skills required to ensure our students

• continue to develop basic culinary skills when selecting and preparing ingredients 
• develop understanding of nutrition and healthy eating principles 
• prepare and make a range of well-balanced food products using basic catering equipment
• develop an awareness of how to store and cook food following personal and kitchen hygiene guidelines
• understand how to follow recipes
• learn how to work efficiently in the kitchen, team work, timing and cleanliness 
• understand a balanced diet (healthy eating - the Eatwell Guide)

Enquiry Questions:

• Do you understand how important kitchen and personal hygiene are in the kitchen?
• What is high risk food and how is it stored?
• What cooking methods are used to cook different foods? 
• What are seasonal foods? 

 

Term 6:

When students carousel back into Food Technology the course will continue to deliver the basics skills required to ensure our students

• continue to develop basic culinary skills when selecting and preparing ingredients 
• develop understanding of nutrition and healthy eating principles 
• prepare and make a range of well-balanced food products using basic catering equipment
• develop an awareness of how to store and cook food following personal and kitchen hygiene guidelines
• understand how to follow recipes
• learn how to work efficiently in the kitchen, team work, timing and cleanliness 
• understand a balanced diet (healthy eating - the Eatwell Guide)

Enquiry Questions:

• Do you understand how important kitchen and personal hygiene are in the kitchen?
• What is high risk food and how is it stored?
• What cooking methods are used to cook different foods? 
• What are seasonal foods?

Year 8 Students follow a carousel of one third food technology and two thirds Design Technology. 

Students will be taught the following in food technology;

Over the course of the 15 week rotation in food technology our students will continue to develop a range of preparation and cooking techniques that will prepare them for independent living, healthy eating and cooking with confidence. They will develop their subject understanding through a range of practical tasks,  theoretical discussion and  learning which will ensure they have developed an understanding of a range of topics

 

Term 1:

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions: 

• What do I need to know to cook a range of food safely, including high risk foods?
• How do I know if meat is cooked?
• What temperature kills bacteria in meat?
• What protein alternatives are available for those following vegetarian and vegan diets?

 

Term 2: 

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions:

• What do I need to know to cook a range of food safely, including high risk foods?
• How do I know if meat is cooked?
• What temperature kills bacteria in meat?
• What protein alternatives are available for those following vegetarian and vegan diets?

 

Term 3:

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions:

By the end of the rotation, your child should be able to answer the following enquiry question(s) below. What do I need to know to cook a range of food safely, including high risk foods? How do I know if meat is cooked? What temperature kills bacteria in meat? What protein alternatives are available for those following vegetarian and vegan diets?

 

Term 4

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions: 

• What do I need to know to cook a range of food safely, including high risk foods?
• How do I know if meat is cooked?
• What temperature kills bacteria in meat?
• What protein alternatives are available for those following vegetarian and vegan diets?

 

Term 5

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions

• What do I need to know to cook a range of food safely, including high risk foods?
• How do I know if meat is cooked?
• What temperature kills bacteria in meat?
• What protein alternatives are available for those following vegetarian and vegan diets?

 

Term 6

• preparation techniques
• food provenance - milk, wheat, and how food grows
• raising agents - yeast and buttermilk
• cooking methods
• nutrients: protein and carbohydrates
• factors affecting food choice including vegan/vegetarian diets
• a world of flavours as we cook a diverse range of recipes
• hygiene and safe storage of ingredients

Enquiry Questions:

• What do I need to know to cook a range of food safely, including high risk foods?
• How do I know if meat is cooked?
• What temperature kills bacteria in meat?
• What protein alternatives are available for those following vegetarian and vegan diets?

Term 1:

Students follow a carousel of one third food technology and two thirds Design Technology. 

Students will be taught the following in food technology;

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions: 

• How will I know how to prepare and cook a range of foods safely in the future?
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

 

Term 2

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions: 

• How will I know how to prepare and cook a range of foods safely in the future?
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

 

Term 3

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions: 

• How will I know how to prepare and cook a range of foods safely in the future?
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

 

Term 4

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions:

• How will I know how to prepare and cook a range of foods safely in the future? 
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

 

Term 5

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions:

• How will I know how to prepare and cook a range of foods safely in the future?
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

 

Term 6

Students will have a rotation of 15 lessons in food technology where they will complete the Key Stage 3 curriculum and broaden their skills to prepare and cook more complex dishes, as well as developing those essential life skills as they apply what they have learned to future cooking for themselves and others. Their practical skill development and understanding will provide a range of practical skills in preparation for the study of the Hospitality and Catering course in Y10/11. 

Learning will include:

• Safe storage practices of high risk foods
• alternative protein sources 
• cooking methods
• developing practical cooking skills
• modifying recipes
• diverse job roles in the hospitality and catering industry

Enquiry Questions:

• How will I know how to prepare and cook a range of foods safely in the future?
• How will I know how to modify recipes, plan to cook more complex dishes, and understand special diets, including vegetarian and vegan dishes?

The Vocational Award in Hospitality and Catering will develop students’ knowledge and understanding of the hospitality and catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry and hospitality and catering in action.

 

Why study this course?

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners who want to learn about this industry and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. 

 

What does this course lead on to?

Further study will provide learners with the opportunity to develop a range of specialist and general skills that will support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships, diplomas or further and higher education.

 

Term 1:

In this unit learners will gain knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively. Learners will need to apply knowledge gained in the following topic areas in order to be able to complete this assessment: 

Learners in Y10 will be studying for Unit 2 controlled assessment. This unit is internally assessed through controlled assessment. The assessment contributes 60% to the overall qualification grade. Duration: 12 hours across a number of lessons where learners will propose recipes, explain nutritional needs of specific groups and plan to cook a suitable menu to be served in the establishment outlined in the Learner Assignment Brief scenario. 

In this unit learners will gain knowledge and understanding of the following areas: 

 

Term 1    

Introduction to the course content 

2.3.1 How can I prepare and make dishes? What preparation techniques/knife skills/cooking techniques do I need to be able to cook a range of high skill dishes?

2.3.3 What food safety practices do I need to apply?

2.1.1 What do I need to understand about nutrition?

2.1.2 How do cooking methods impact nutritional value when preparing and cooking dishes

Enquiry Questions: 

• Do I understand and am I able to explain the purpose and principles of the Eatwell guide?
• Can I Identify nutrients in different ingredients?
• Do I understand nutrients and their function in the body?
• Do I understand special diets, key life stages and their importance when planning menus?
• Do I understand and follow food safety and hygiene practices?                                                                                    

 

Term 2:

Learners will start to develop understanding of those factors that affect menu planning and how to plan for production. Learners will also learn how to identify the skill level of their planned menus as well as how nutritional content is changed when ingredients are cooked in different ways.

Enquiry Questions: 

• Can I identify low, medium and high level preparation skills?
• Can I plan to cook ingredients and reduce the impact on nutritional values?
• Am I able to select recipes suitable for the customer?
• Am I able to demonstrate and write about the factors that affect menu planning?
• Can I reduce the quantity of ingredients to serve two people?

 

Term 3

Learners will be provided with this year’s assessment task that they will work through providing detailed written responses to solve the learner assignment brief using their notes to support the completion of the Unit 2 controlled assessment next term. 

Enquiry Questions: 

• Do I understand food safety?
• Am I able to apply food safety in my practical learning?
• Do I  know how to plan a practical that includes more than one dish?
• Do I have a good grasp of timing?
• Do I understand how to dovetail my dishes to ensure they are served together?

 

Term 4:

Include a general overview of the skills and knowledge taught throughout the term.

Learners will be completing their controlled assessment during lessons, including the cooking of their proposed menu and evaluating their own performance. Have I planned to cook a dish that is complex and meets the learner assessment brief?

Enquiry Questions:  

• Can I analyse and evaluate my chosen dishes?
• Am I able to objectively review my practical outcomes? 

 

Term 5:

Include a general overview of the skills and knowledge taught throughout the term. 

Learners will then move on to preparing for the Unit 1 external examination: looking at the structure of the industry, different food service systems and standards and ratings. Learners will then look at working within the industry through job roles, supply and demand of staff, kitchen brigade, front of house and house keeping, the personal attributes needed for working in the industry and training.

1.1.2 Working in the hospitality and catering industry     

Enquiry Questions:

What do hospitality and catering providers offer? How are they different? Do I understand commercial and non commercial businesses and their differences? What is the difference between 1* and 5* establishments? What are the different job roles in the hospitality and catering industry? What skills and attributes are needed to train and work in the industry? Do I understand that different contracts are applied to different staff?

 

Term 6:

Include a general overview of the skills and knowledge taught throughout the term.

Learners will continue to prepare for the Unit 1 externally assessed examination, focussing on 1.1.4: the contributing factors to the success of hospitality and catering provision and how they operate in the front and back of house roles

Enquiry Questions:

• Do I understand the difference and workflow between front and back of house roles?
• Do I understand how equipment, materials, health and safety are vital to the success of establishments?
• Do I understand how to avoid food poisoning risks?

 

 

Unit 2 Hospitality and Catering in Action 

Include a general overview of the skills and knowledge that will be taught throughout the year.

Why should we follow storage recommendations on food products? Why do chefs need to consider the nutritional needs of their clients? Why should vegetarian dishes be prepared away from those containing meat? Why are temperature probes used in the catering industry? Why does appropriate professional attire need to be worn? 

 

Why study this course?

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners who want to learn about this industry and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. 

 

What does this course lead on to?

Further study will provide learners with the opportunity to develop a range of specialist and general skills that will support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships, diplomas or further and higher education.

 

Term 1:

Include a general overview of the skills and knowledge taught throughout the term.

Learners will learn why food needs to be stored, handled, prepared and cooked correctly to ensure its consumption does not affect people’s health. Learners will also learn that everyone who has a role to play within the food industry has a responsibility to minimise the risks of causing foodborne illness, regardless of whether they are someone who works in food processing, a food operator in a fast food outlet, an apprentice chef in a small hotel or the head chef in a Michelin-starred restaurant. Regardless of their role, it is a shared responsibility.

2.3.1 How to prepare and make dishes: prepare techniques/knife skills/cooking techniques

2.3.3 Food safety practices

2.1.1 Understanding the importance of nutrition

2.1.2 How cooking methods can impact on nutritional value

Enquiry Questions:

• Can I explain the purpose and principles of the Eatwell Guide?
• Can I identify nutrients in different ingredients and their function in the body?
• Do I understand special diets and their importance when planning menus?
• Do I understand and follow food safety practices?                                                                                    

 

Term 2:

Learners will continue to develop understanding of those factors that affect menu planning and learn how to plan for production. Learners will also learn how to identify the skill level of their planned menus as well as how nutritional content is changed when cooked in different ways.

Enquiry Questions:

• Can I identify low, medium and high level preparation skills?
• Can I plan to cook ingredients to reduce the impact on nutritional value?
• Can I plan a menu that uses skills that stretch my ability?

 

Term 3:

Learners will be provided with a sample assessment task that they will work through to ensure that they have the notes needed in their books to support the completion of the Unit 2 controlled assessment in term 4.

Enquiry Questions:

• Will I be able to complete the controlled assessment? 
• Do I have all the notes needed to ensure the material for the write up is in place?
• Can I include detailed responses that will meet my target grade?
• Have I included work in each assessment criteria so that I achieve a pass? 

 

Term 4:

Learners will be completing their Unit 2 Controlled Assessment during lessons, including the cooking of their proposed menu.

Enquiry Questions:

• Did I complete all of the assessment criteria in line with the deadline?
• Have I checked my written content to ensure there is enough detail in my work and I have met the assessment criteria?

 

Term 5: 

Learners will be completing their controlled assessment during lessons, including the cooking of their proposed menu. If students are taking advantage of increasing their grade in Unit 1 they will continue to prepare for the resit by focussing on their own areas of weakness in the subject through past  papers and teacher guidance and support.

Enquiry Questions: 

• Am I ready to resit the Unit 1 exam?
• Have I revised and practised the longer mark questions to ensure I improve my grade?
• Have I created sufficient notes to support my revision?
• Have I used all available past papers and mark schemes to support my progress?