Food Nutrition

KS3

Food Technology is a fun exciting subject that allows students to develop an understanding of food, food nutrition, personal hygiene, food hygiene, wise food shopping, nutrition creating food products from scratch!

Our aims are:

  • to ensure all pupils have a basic knowlede of food nutrition & food preparation.
  • to ensure all pupils develop confidence in preparing foods & following recipes.
  • enable each pupil to achieve his/her potential in their culinary skills.
  • create an enjoyable rewarding experience in creating foods.

The school has a responsibility to provide a board balanced curriculum for all pupils. There are three principles which are essential to developing a more inclusive curriculum:

  • Setting suitable learning challenges.
  • Responding to pupils diverse learning needs.
  • Overcoming whole school subject specific barriers to learning assessment for both individuals and groups.

Year 7

Students look at healthy eating + how to gain a balanced diet. They will be introduced to a variety of food technology techniques to prepare and process foods. Pupils will also be introduced to safety and hygiene when handling food. students make smoothies, fruit salad, pizza toast, flapjack, soup and cakes

Year 8

Students build on the skills gained in year 7 to learn how to safely and effectively prepare a range of main meals and desserts. Students make crumble, pizza, macaroni, cheese, grilled breakfast, stir fry, cheese & onion triangles and muffins.

Year 9

Students will be introduced to a wider variety of food technology techniques to prepare and process foods. Students will be developing their knowledge of safety and hygiene when handling food. Students will produce a number of main meals such as spaghetti bolognese, curries, risotto, sweet and sour chicken and other meals from around the world. Students then begin to plan and cook their own meals for a two course assessment.

KS4 – GCSE Catering

Food Technology is a fun exciting subject that allows students to develop an understanding of food, food nutrition, personal hygiene, food hygiene, wise food shopping, nutrition creating food products from scratch!

You will be kept up to date on exam dates, deadlines and general theory based lessons. GCSE Catering is a single award qualification from WJEC Hospitality and Catering GCSE.

Our aims in GCSE Catering are:

  • Encourage learners to be inspired, moved & challenged by the broad content covered in the GCSE Catering course.
  • Pupils learn to plan, prepare & cook meals for targeted groups, occassions or relevant topic.
  • create an enjoyable rewarding experience in creating foods.

The school has a responsibility to provide a board balanced curriculum for all pupils. There are three principles which are essential to developing a more inclusive curriculum:

  • Give opportunities for students to broaden their vocational aspects, supportive of future job roles.
  • Provide activities which give students oportunities to work both individually and as a member of a team.
  • Encourage the development of students’ critical & aesthetic abilities, enabling them to evaluate critically.

GCSE Catering

Course Name: GCSE Catering

Course Number: 4730

Examination Board: WJEC

GCSE Catering is a single award qualification from WJEC Hospitality and Catering GCSE. These units concentrate on food preparation and service aspect of the hospitality and catering industry. Areas of study include –

  • Food and Drink industry
  • Job roles
  • Health, safety and hygiene
  • Food preparation
  • Cooking and presentation
  • Nutrition and menu planning

Career Pathways

Could lead to further academic and vocational courses a FE. There are many careers in the food industry such a nutritionist, chef, food buyer, food stylist, wholesale, dietician, food safety officer, butcher, baker and many more in the hospitality and catering trades.

Assessment:

Unit 1: Catering skills related to food preparation and service

Controlled Task

Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 60% of the final mark.

Unit 2: Catering, food and the customer

One paper which will be externally set and marked. All questions compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the catering content.

Written Paper 1 ¼ hours. 40% of the final mark.