Food Technology

All students at Key Stage 3 study Food Technology alongside Design and Technology on a carousel system where they will have opportunities to explore food, resistant materials and textiles, throughout the year. Alongside the practical responses, the development of reading and writing about the subject is essential. They have the choice to further study Hospitality and Catering Level 1/2 at Key Stage 4 and Food Science & Nutrition Level 3 at Key Stage 5. Throughout each key stage, we aim to promote a broad understanding of the catering industry and the practical skills involved in planning and cooking a dish, the use design and designers to develop ideas, experiment with materials and techniques that lead to finished design pieces. The very nature of our subject allows the teacher to contribute to the intellectual, emotional, social, physical and spiritual development of students.

Curriculum Content

Assessment Criteria

Please find below the assessment benchmarks for Food Technology. A child progresses across the grid (from A-I) when they demonstrate a deeper knowledge and wider range of skills in each assessment carried out.

Overview

Hospitality and Catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and
investment in the heart of our local communities - important culturally, socially and economically. Businesses which make up the hospitality sector include hotels, restaurants, coffee shops, pubs and bars, leisure parks, stadia, nightclubs, contract caterers, food service operators, entertainment and visitor attractions. Employment can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers, and food technologists working for supermarket chains. Some of these roles require further education and training either through apprenticeships or further and higher education.

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support students who want to learn about this vocational sector. The course focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Topics include: Factors which affect the hospitality and catering industry - Food nutrition and health, food choices and food trends - Food safety and hygiene - Food provenance (sustainability, regional, organic, cost); Client base and working to a brief.

Exam board and course

WJEC Level 1/2 Vocational Award in Hospitality and Catering

Curriculum Content

Overview

The Level 3 Food Science and Nutrition qualification allows students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as advanced practical skills for cooking and preparing food. They will follow both an 8 hour external exam and an internally assessed project that shows an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs. The qualification has been designed around the concept of a ‘plan, do, review’ approach to learning. There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing. The qualification mirrors many work activities in the food and nutrition industry and facilitates learning in a range of contexts.

Exam board and course

WJEC Level 3 Food Science & Nutrition

Curriculum Content