Food technology

Food Tech Welcome

 

Enabling students to develop a wide range of practical skills and build a foundation of knowledge to encourage healthy attitudes towards food.

 

Key Stage 4 Curriculum

 

Year 10

Food Preparation and Nutrition GCSE –  Eduqas

This course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.Vegetables

The areas of content are

  • Food commodities
  • Principles of Nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

 

The assessment of the course is completed in two parts

  1. A written examination of 1hour 45 minutes
  2. 50% of the qualification
  3. Two practical assignmentsAssessment 1. The Food Investigation Assessment – 8 hours
  4. Pupils cook each week and need to provide their own ingredients and suitable containers to take their dishes home.
  5. Assessment 2. The Food Preparation Assessment – 12 hours
  6. 50% of the qualification

 

Year 11           

Catering GCSE  – WJEC exam board

This offers students an opportunity to develop skills within catering in a vocational context.chef

It is suitable to develop a broad background in this area, and provides valuable preparation for entering the world of work.

It provides students with the opportunity to develop a wide range of practical skills through cooking.

The course is assessed through 2 tasks using catering skills related to food preparation and service, and a 1¼ hour exam on catering, food and the customer

Areas of study include

  • The catering industry – food and drink
  • Job roles, employment opportunities and training
  • Health, safety and hygiene
  • Food preparation, cooking and presentation
  • Nutrition and menu planning
  • Costing and portion control
  • Specialist equipment
  • Communication and record keeping
  • Environmental Considerations

Practical skills covered include

  • Vegetable preparation
  • Sauce making
  • Desserts
  • Pastry dishes
  • Dishes for a range of meal types eg, afternoon tea, buffets, snacks
  • Yeast dishes
  • Hot and cold main course dishes and desserts
  • Meals for specific population groups eg.,elderly, children, vegetarian, vegan