Interactive Bar

Google Services

Search

Search

Translate

Translate

Copley Academy

Learning Today, Leading Tomorrow

Get in touch

Contact Details

Food Technology

Curriculum Intent  Food Technology and Catering

The KS3 Food curriculum is designed to offer access to a range of practical cooking skills and projects such as: Health and Safety and Healthy Eating; Food Provenance and Nutrition; The Catering Industry and Environmental Considerations, as well as inspirational ideas from different cultures, food settings and Chefs . These topics provide opportunities for students to be creative and experiment with a range of ingredients and skills. To enable students to leave the classroom with more confidence and independence than when they arrived, lessons will build on food preparation, use of equipment, menu design and making skills with techniques and practical lessons increasing in difficulty each year. Students also revisit knowledge and understanding collected throughout KS3. Through engagement with these tasks, students will develop communication skills, social skills, confidence and adaptability skills and, above all, independence which will help them in their future education pathways and careers.

The KS4 Catering curriculum is designed to continue to offer access to a range of preparing and making styles; more in depth theory connected to the hospitality and catering industry and complex practical lessons, including cooking more than one dish at a time, as well as taking inspiration from the dishes and styles from different cultures, countries, specialist diets, festivals and celebrations.

These topics provide opportunities for students to experiment and take creative risks with a wider range of ingredients and skills, building and developing their knowledge and understanding from KS3. To enable students to leave the classroom with increased confidence and independence than when they arrived, lessons will continue to build on planning and designing menus and ‘making skills’ with techniques increasing in difficulty. Through engagement with these tasks, students will further develop communication skills, social skills, confidence and adaptability skills and above all independence which will help them in their future education pathways and careers.

Curriculum Content

In KS3, students follow a 3-subject rotation within Technology (Textiles, 3D Design, Food). They will experience a term long project in each of these subjects each year.

The Food projects are as follows:

Year 7

In Year 7, students will be learning about Health and Safety and Healthy Eating.

Theory work will cover: Eatwell Guide; healthy eating guidelines; comparison of daily intake of food consumption; the 4C’s of good food hygiene and key temperatures; correct food storage and a plan for making.

Practical work will cover a range of skills and focus on developing food preparation and becoming confident in using the oven to produce a range of baked goods.

Year 8

In Year 8, students will be embedding the skills they learnt in Year 7, as well as learning about Food Provenance and Nutrition.

Theory work will cover: Nutrition (macro and micro nutrients); special diets; food miles and Fairtrade produce; seasonality and recipe choice with reasons for choice; plan of making will introduce dovetailing, food hygiene and safety, and the scientific process of bread making.

Practical work will cover a range of skills and will introduce cooking various Multicultural Dishes

Year 9

In Year 9, students will be expected to use and develop the skills they learnt in Year 7 and Year 8, as well as learning about the Catering Industry and Environmental Considerations.

Theory work will cover: Food Hygiene and Safety – role of the EHO; 6R’s of sustainability; types of establishments; special diets (vegetarians), HACCP plan of making, to include dovetailing for an accompaniment, pastry making.

Practical work will cover a range of skills and look at developing high level skill dishes through double practical lessons in preparation for KS4.

Please Note: Any year group that has missed a rotation project for that year may be set that rotation project the following year so there are fewer gaps in skills and techniques. For Example: if the year 7 rotation was missed then the year 7 project would be taught in Year 8 so students would have fewer gaps in their basic food skills.

Year 10

Students will follow the specification for WJEC Hospitality and Catering Level 1 and 2 Technical Award.

Specification Areas covered:

AC.1.1 Describe functions of nutrients in the human body

AC.1.2 Compare nutritional needs of specific groups

AC.1.3 Explain characteristics of unsatisfactory nutritional intake

AC.1.4 Explain how cooking methods impact on nutritional value

AC.2.1 Explain factors to consider when proposing dishes for menus

AC.2.2 Explain how dishes on a menu address environmental issues

AC.2.3 Explain how menu dishes meet customer needs

AC.2.4 Plan production of dishes for menu

AC.3.1 Use techniques in preparation of commodities

AC.3.2 Assure quality of commodities to be used in food preparation

AC.3.3 Use techniques in cooking of commodities

AC.3.4 Complete dishes using presentation techniques

AC.3.5 Use food safety practices

Assessment Term 1:

Baseline test; Mini Written Test Christmas half term focusing on nutrition

Term 2:

Mock Practice Unit 2 – Teacher Led; 3-hour practical exam at end of Easter half term for whole class

Term 3:

Mock Practice Unit 2 – Pupil Led 1st half term; 3-hour practical exam to be completed (4 pupils per session); Written Exam Paper at beginning of 2nd half term (Baseline Test to be repeated); Written Exam Paper at end of 2nd half term

Year 11

Students will continue to follow the specification for WJEC Hospitality and Catering Level 1 and 2 Technical Award.

Specification Areas covered:

AC.1.1 Describe functions of nutrients in the human body

AC.1.2 Compare nutritional needs of specific groups

AC.1.3 Explain characteristics of unsatisfactory nutritional intake

AC.1.4 Explain how cooking methods impact on nutritional value

AC.2.1 Explain factors to consider when proposing dishes for menus

AC.2.2 Explain how dishes on a menu address environmental issues

AC.2.3 Explain how menu dishes meet customer needs

AC.2.4 Plan production of dishes for menu

AC.3.1 Use techniques in preparation of commodities

AC.3.2 Assure quality of commodities to be used in food preparation

AC.3.3 Use techniques in cooking of commodities

AC.3.4 Complete dishes using presentation techniques

AC.3.5 Use food safety practices

Assessment Term 1:

Full mock theory exam paper; Completion of written coursework and plan for practical exam, handed in by Christmas.

Term 2:

4-hour practical exam at end of February half term for whole class (4 pupils per session); Full mock theory exam paper

Term 3

Full mock theory exam paper and revision from results of all mock papers leading up to final theory paper (May/June)

 

GCSE Course Details

 

Qualification

Level ½ Technical Award Hospitality and Catering

Exam Board

WJEC

Syllabus Details

Hospitality and Catering syllabus

WJEC Level 1/2 Award in Hospitality and Catering

Unit 1 (Externally set task)

The Hospitality and Catering Industry –  Onscreen assessment

The Hospitality and Catering Industry –  Paper based assessment

Unit 2 (Coursework)

Hospitality and Catering in Action

(5569QA/5569CA)

Link to Exam Board Website

https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2?sub_nav_level=course-materials#tab_resources

Assessment Details

Each Unit will be assessed on a combination of theory (written work) and practical (menu design, planning, food preparation, cooking, presentation of food and management of cooking area).

Coursework Details

2  Units

Recommended Course Books

N/A

 

Suggested Websites

https://www.bbc.co.uk/bitesize/topics/znthy9q

https://www.bbc.co.uk/food

https://www.bbcgoodfood.com/

Enrichment Opportunities

The Food department runs a variety of enrichment activities during each year including:

  • Trips to Colleges, food establishments, Christmas markets, cultural markets.
  • Chefs and butchers’ visits to school
  • Food competitions
  • Community food projects
Swipe content
Newsletters

Calendar

More Dates
Calendar Dates
Top