
Food Technology
Subject Leader: Miss A Carroll
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:
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The industry: accommodation; food and beverage; front of house.
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The types of products and services provided.
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A range of customer groups.
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Job roles, career opportunities and relevant training.
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Appropriate forms of communication within the industry.
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The importance of record keeping.
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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 DT for three terms of the year.
Block One:
Food safety and hygiene.
Fruit salad practical - knife skills.
Theory of eatwell guide and nutrition.
Beans on toast - using the hob and grill.
Demonstrate and make a variety of sandwiches. Porridge with toppings- practical. Pasta Salad practical. Cleaning/End of term assessment.
Block Two:
Chocolate oat cookies - weighing and measuring.
Chocolate oat cookies - practical lesson.
Bread demonstration- weighing and measuring/designing a savoury bread.
Savoury bread- practical.
Effects of consuming too much sugar - theory. Pancakes- practical.
Cleaning/End of term assessment.
Block Three:
Sweet muffins- practical. Savoury muffin- practical. Gingerbread- practical. Cheese Scones- Practical.
Cleaning/End of term assessment.
Year 8
Pupils are on a carousel with DT for three terms of the year.
Block One:
Eatwell guide and basic nutrition - theory.
Burger tasting- food processing/meat safety.
Burger practical - reading labels and nutritional information.
Cheese pasta bake- practical
Tomato pasta bake- practical. Risotto- practical. Fish tasting session.
Cleaning and assessment.
Block Two:
Cake making project - make cake using the creaming method.
Cake making project - practice icing techniques/plan a celebration cake.
Cake making project - icing cakes using designs from the previous week.
Where does food come from? Carrot cake- Practical. Vegetable soup- Practical.
Cleaning/End of term assessment.
Block Three:
Food labelling and packaging. Pizza- Practical.
Spaghetti bolognese demonstration and tasting session.
Designing bread/ How is it made? - theory.
Focaccia- Practical.
Cleaning/End of term assessment.
Year 9 - GCSE Food
Term 1
Nutrients and Healthy Eating.
Eatwell Guide and 8 tips for healthy eating
Carbohydrates, Protein, Fat, Vitamins, Minerals, Fibre and Water.
Practical skills: Pitta pizzas, Eggs on toast, Bread, Chicken Kiev, Fish cakes, Bean chilli.
Term 2
Commodities.
Meat safety and storage, Fish, Eggs, Milk and Dairy products, Cheese, Fruit and Vegetables- Fairtrade and Organic.
Practical skills: Meat kebab, Fish goujons, Egg fried rice, Creamy leek and bacon spaghetti and Cheese pasta bake.
Term 3
Cake making methods.
Food miles, Seasonality, Cake making methods- rubbing in, whisking, melting, all in one and creaming method.
Practical skills: Risotto, Apple Crumble, Brownies, Swiss roll, Lemon Drizzle cake
Term 4
Special Diets/Cooking methods.
Vegetarianism, Allergies, Intolerances, Lactose intolerant, Coeliac disease, Religious diets.
Practical skills: Tasting vegetarian products, Vegetable curry, Practical linked to cooking methods.
Term 5
Multicultural foods project..
Mexico, Italy, USA and Chinese cooking techniques, staple foods and traditional dishes.
Practical skills: Fajitas, Samosas, Burger and chips and Pizza.
Term 6
Cake project
Food packaging and labelling theory, Cake decorating techniques.
Practical skills: Celebration cake.
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