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Food Preparation & Hospitality and Catering

SUBJECT   -    Food Preparation and Nutrition (Key Stage 3)

Exam Board     WJEC

Overview of course

Cooking and nutrition National Curriculum

As part of their work with food, students should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

KEY STAGE 3

Students will be taught to:

  • Understand and apply the principles of nutrition and health.

  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

  • Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in  different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes].

  • Understand the source, seasonality and characteristics of a broad range of ingredients.

Purpose of study

Food is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics and science. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens.

High-quality Food education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.

Year 7 Programme of study

  • To understand what is required of the food module.
  • To understand safety rules for working in the Food Technology room
  • Learn how to identify and prevent hazards in a kitchen
  • Understand knife safety and learn knife skills
  • To learn a variety of cooking techniques through practical lessons
  • To be able to follow recipes and modify them
  • Know the factors affecting food choice and how to take these into account when planning, preparing and cooking products for other people.

Year 8 Programme of study

  • To understand what is required of the food module.
  • To understand safety rules for working in the Food Technology room
  • Learn how to identify and prevent hazards in a kitchen
  • Understand knife safety and learn knife skills
  • To learn a variety of cooking techniques through practical lessons
  • To be able to follow recipes and modify them
  • Know the factors affecting food choice and how to take these into account when planning, preparing and cooking products for other people.
  • To learn more advanced techniques such as biological raising agents, gelatinisation and enrobing

Year 9 Programme of study

Students will secure and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a wider range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider consumer issues, food and its functions and new trends in food.

Students will:-

  • extend their knowledge and understanding of food, diet and health.
  • extend food preparation and cooking techniques.
  • extend their knowledge of food provenance and consumer information.
  • extend and apply their knowledge of consumer food and drink choice.
  • secure the creative, technical and practical expertise needed to perform everyday tasks confidently.
  • build and apply an expanding repertoire of knowledge, understanding and skills in order to create and make high quality dishes for a wide range of people.
  • evaluate and test their ideas and the work of others, and make recommendations for improvements.

   WJEC/Educas

Years 10 & 11 - Overview of course

This Level 1/2 Vocational Award in Hospitality and Catering is most suitable as a foundation for further study, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

  • Knowledge and understanding of the hospitality and catering industry
  • Develops ability to plan, prepare and cook dishes
  • Develops practical skills for the catering industry.

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality
Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group, according to a report by People 1st.

Year 10 and 11 Programme of study

 

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units:

  • Unit 1 The Hospitality and Catering Industry studied in Year 10
  • Unit 2 Hospitality and Catering in Action studied in Year 11

Learners must complete both units. This structure has been designed to develop in learners the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking    skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering.

 

Skills / Knowledge / Understanding

  • Knowledge and understanding of the hospitality and catering industry
  • Develop ability to plan, prepare and cook dishes
  • Develop practical skills for the catering industry.
  • Understand nutritional requirements through the life cycle

Methods of assessment / accreditation structure

 

  • Unit 1, is an external examination held in June. This exam is 40% of the total marks.
  • Unit 2, is a nine hour controlled assessment incorporating a three hour practical    examination worth 60% of the total marks.

In School Contacts

vgibbons@saa.woodard.co.uk

How Parents and Carers can help

 

Supporting students with practising practical skills at home.

Software and Websites used

www.padlet/viannegibbons17/gibbo

An introduction to Food and Cooking – iachieve.org.uk

 

 

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