Food Technology

In Food our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food.

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”

Voltaire

Course description

Students develop a wide range of practical skills through focused practical tasks and design and make activities.

In Year 7 our aim is to give students’ confidence to work with a selection of tools used to make a variety of food products. Hand and electrical tools will be used.  At the same time they will be shown how to use key methods in food preparation to make simple tasty dishes.

The emphasis will be on basic cookery skills. They will learn to use the hob/grill/oven safely and to handle knives and other equipment in a safe manner. The course also covers hygiene and safety within the kitchen.

In Year 8 students build upon foundation skills from Year 7 and consolidate learning.  Our aim is to give students opportunities to increase their confidence to work with a wider range of food materials and equipment to make a variety of food products.  At the same time we will be introducing different methods and techniques to develop food preparation skills.

Food is an essential part of our lives so linked closely with this we will introduce students to the importance of food as part of a balanced diet and develop an understanding of how to choose food to maintain good health.  The students will learn about nutrition, look at the ‘Eatwell Guide’ and understand what is meant by a healthy diet. A variety of written activities will support this work.

Ways to help my child succeed

Parents are asked to provide ingredients weighed out for each practical lesson. Recipes are sent home a week in advance. They will need suitable containers/ boxes all of which need to be labelled with the child’s name.  Help with ingredients or an alternative recipe/ ingredients can be arranged by contacting the department.

Assessment

Pupils will be assessed throughout the course based on the national curriculum for Design Technology. Skills assessed include; cooking and nutrition, designing, making and evaluating;

This may be a practical based assessment, written or homework or a combination of all three. Pupils will be given advanced notice of these assessments.

Useful websites

www.foodafactoflife.org.uk
www.bbc.com/food
www.jamieshomecookingskills.com

This new GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical skills, along with an experimental approach to understanding the nutritional and functional properties of food.

“There is no sincerer love than the love of food.”

George Bernard Shaw

Course Description 

This new Level 1/2 course in Hospitality and Catering is an exciting, creative and industry focused course that will develop students’ knowledge, understanding and skills that are required by the Hospitality industry – a major employer of people in the United Kingdom and abroad.

Students will have the opportunity to develop a variety of skills, including food preparation and cooking skills, organisation, time management, planning, communication and problem solving.

“There is no sincerer love than the love of food.”

George Bernard Shaw

Success in this course will allow access to A-Levels and to further training should students decide to pursue a career in this rewarding sector.

Exam board

WJEC Level 1/2 Award in Hospitality and Catering

Past papers

2019 UNIT 1 Paper – https://pastpapers.download.wjec.co.uk/s19-9301-01.pdf

Assessment

In Year 9 –   the emphasis is on developing practical skills to be able to make food products of increasing complexity. This includes an understanding of food safety and food choice, the functions of ingredients, nutrition and health.

In year 10 – students continue to practice their culinary skills and learn about the theory that underpins these cooks. Students will build up a portfolio of notes ready to sit their external exam which will account for 40% of their overall grade.

Year 11 focuses primarily on the completion of the NEA (non-examined assessment). Students will respond to a brief and submit a final project that accounts for the remaining 60% of this course.

Ways to help my child succeed

  • Students will need to be provided with ingredients and suitable dishes for their practical work
  • Please check with them each week
  • Collect free food magazines for them from the supermarket and encourage them to watch a range of programmes linked to food, including cookery programmes, health and production of food
  • Once students begin controlled assessment check that they are on task and completing work by the deadlines set

Useful websites

www.foodafactoflife.org.uk
www.bbc.com/food
www.jamieshomecookingskills.com