Food Technology

Subject Leader: Mrs K Hall-Tennant

If you wish to learn more about our curriculum, please contact the Subject Lead by clicking on their name above.

Key Stage 4

Award in Hospitality and Catering 

Exam Board:WJEC/Eduqas
Level: 1/2

Course Overview

The Level 1/2 Award in Hospitality and Catering requires learners to demonstrate knowledge and understanding of: 

  • The industry: accommodation; food and beverages; front of house. 

  •  The types of products and services provided.

  •  A range of customer groups. 

  •  Job roles, career opportunities and relevant training. 

  •  Appropriate forms of communication within the industry.

  •  The importance of record keeping. 

  •  The range of equipment used in the hospitality and catering industry.

 

It is a 2-year course providing opportunities for individuals to develop and practise a range of cooking methods and techniques.


Assessment: 40% examination, 60% controlled assessment.


Curriculum Content

Year 7

Pupils are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below.

Block One:

Food safety and hygiene

Fruit salad practical-Knife skills

Omelette practical-using a cooker safely

Theory-eat well guide and importance of having breakfast

French toast-practical

Pancakes practical and weighing/measuring ingredients

End of Term Assessment and cleaning 

                                                      

Block Two:

Pasta Salad-Eating a healthy lunch

Egg Fried Rice-Practical

Food Labels-Theory

Noodle Dish-Practical

Chocolate Oat cookies-practical

Bread Making-Practical

End of Term Assessment/ Cleaning

 

Block Three:

Sugars-Theory

Scones-Practical (sweet or savoury)

Gingerbread biscuits-Practical

Toad in the hole-Practical

Year 8

Pupils are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below 

Block One:

Eatwell guide and basic nutrition and fish tasting - theory.

Fish Cakes-Practical

Burger bun and salad practical - reading labels and nutritional information.

Cake making methods-Theory

Cake making-Practical make and freeze

Cake decorating-Practical

End of Term Assessment and Cleaning

.                                                               

Block Two:

Food Safety (hygiene/Food Poisoning)

Macaroni and cheese-Practical

Nutrition-Theory

Risotto-Practical

Chicken stir-fry-Practical

Seasonality-Theory

End of Term Assessment/Cleaning

 

Block Three:

Vegetable soup/ Bread-Practical

Pineapple Upside down Cake-Practical

Pizza-Practical

Brownie-Practical

Year 9

Pupils are on a carousel with Design Technology and will spend 3 terms completing Food and Nutrition. They will cover the following knowledge and skills in a similar order to the list below.

Block 1

Fish Goujons and wedges-Practical

Chicken Kiev and mash

Healthy eating -Theory

Vegetable curry and naan bread-Practical

Special Diets-Theory

Apple crumble-Practical

End of Term Assessment and cleaning

 

Block 2

Swiss Roll-Practical

Multiculturalism -Theory

Nasi Goreng-Practical

Finnish Fruit Plait-Practical

Dietary needs of different groups-Theory

Chicken Fajitas

End of Term Assessment/ Cleaning

 

Block 3

Fruit Pie (Apple)-Practical

Sweet and sour chicken-Practical

Cheese and Bacon Tartlet-Practical

Chilli con carne-Practical

 

Year 10

Term 1
Unit 1:

LO1- Understand the environment in which hospitality and catering providers operate. LO3- Understand how hospitality and catering provision meets health and safety requirements

AC1.1 -Describe the structure of the hospitality and catering industry.

AC1.2- Analyse job requirements within the hospitality and Catering industry. 

AC1.3- Describe working conditions of different job roles across the industry. 

AC1.4- Explain factors affecting the success of hospitality and catering providers. 

AC3.1- Describe personal safety responsibilities in the workplace.

AC3.2- Identify risks to personal safety in the hospitality and catering industry.

AC3.3- Recommend personal safety control measures for hospitality and catering provision.
Practical skills : Bread, Soup, Brownies, Macaroni and Cheese, Pizza, Marble Cake.

Term 2
Unit 2:

LO1: Understand the importance of nutrition when planning menus

AC1.1- Describe the functions of nutrients in the human body

AC1.2 Compare the nutritional needs of specific groups 

AC1.3- Explain the characteristics of unsatisfactory nutritional intake 

AC1.4- Explain how cooking methods impact on nutritional value

Practical skills: Chicken curry, Spaghetti and meatballs, Cheesecake, Burger and chips, Meringue, Chicken Fajitas

Term 3
Unit 1: LO 4- Know how food can cause ill health

AC4.1- Describe food related causes of ill health

AC4.2- Describe the role and responsibilities of the environmental health officer

AC4.3- Describe food safety legislation 

AC4.4- Describe common types of food poisoning 

AC4.5- Describe the symptoms of food induced ill health

Practical skills: Lemon drizzle cake, Garnishing and presentation.

Term 4
LO2: Understand how hospitality and catering provision operates                                    LO5: Be able to propose a hospitality and catering provision to meet specific requirements.

AC2.1- Describe the operation of the kitchen

AC2.2 Describe the operation of the front of house

AC2.3- Explain how hospitality and catering provision meet customer requirements

AC5.1- Review options for hospitality and catering provision

AC5.2- Recommend options for hospitality provision

Practical Skills: Apple pie, Chow Mein, Chilli con Carne, Homemade pasta, Profiteroles


Term 5
Unit 1: LO 4- Know how food can cause ill health

AC4.1- Describe food related causes of ill health

AC4.2- Describe the role and responsibilities of the environmental health officer

AC4.3- Describe food safety legislation 

AC4.4- Describe common types of food poisoning 

AC4.5- Describe the symptoms of food induced ill health

Practical skill: Meat lasagne, Spaghetti carbonara, Jam tarts, Chicken and mushroom pie and Accompaniments.

Term 6
Unit 1: Revision for written examination. 

Year 11

Term 1
LO2: To understand menu planning

AC2.1- Explain factors to consider when proposing dishes for menus

AC2.2- Explain how dishes on a menu address environmental issues

AC2.3- Explain how dishes on a menu meet customer needs

AC2.4- Timeplan for examination dishes

Practical skills: Pizza, burger, chicken and mushroom pie and cheesecake

Term 2

Trialling of examination dishes


Term 3
Practical Examination.
Completion of coursework portfolio (controlled assessment).

Term 4
Revision for written assessment- LO1-5

Term 5
Revision for written assessment- LO1-5

Term 6
Revision topics for written examination.

 

Useful Information

Out of School Learning (OSL)

OSL takes place on Fridays after school.

Suggested Revision Guides and Books

Textbook- Hospitality and Catering Level ½- Anita Tull and Alison Palmer

My revision notes- WJEC Level ½ Vocational Award Hospitality and Catering- Bev Saunder and Yvonne Mackey