Subject: Food Technology
Head of Faculty : Miss Kate Caldwell
Contact Email: email@example.com
Subject Curriculum Intent: KS3 Food Technology Cooking and Nutrition and KS4 WJEC 1/ 2 Hospitality and Catering Award.
At Our Lady & St John we aim to apply the principles of nutrition and healthy eating, instilling a love of cooking a variety of foods in all pupils. Students also have a clear understanding relating to food choices and the impact on the environment relating to food waste.
At KS4 we aim to create the best real life catering experience. We do this by challenging our pupils to think, act and speak like an industry professional. The curriculum is designed to build on knowledge and skills from KS3 and further inspire our pupil’s curiosity about the world of food and deepen their understanding of both the hospitality and catering industry, including career opportunity and legal operating requirements. As well as develop a good understanding of food, nutrition and its function in human wellbeing. Students are required to understand, explain and demonstrate cookery skills, gaining confidence and experience as they learn.
Aims - Key Stage 3 (Year 7-9) To introduce students to a variety of world foods, develop a love of cooking food, in a clean safe and hygienic manner. Working efficiently, independently and collaboratively, following a recipe, weighing and measuring wet and dry ingredients. To build on and develop their understanding of the Eatwell guide, the eight tips to healthy eating and the balance between food, good health and maintaining a healthy weight.
Students learn about food choice, food production including seasonality and environmental considerations.
Aims – Key Stage 4 (Year 10-11) To build on what students have learnt in KS3 and to understand the hospitality and catering sector, its operating procedure and career opportunities. Re-enforcing this learning by introducing guest speakers and school trips to suitable businesses. To recall and apply this learning theoretically and practically in a kitchen setting. Choosing meals to suit a brief, justifying the menu choices based on nutrition, customer choice and environmental factors. Then to plan and prepare those meals, serving medium to high level restaurant skill dishes.
At Key Stage 3- Students participate in a nine-to-ten-week carousel of study, covering each technology subject. All students are assessed to establish prior learning recall. Pupils are assessed at the start, throughout and at the end of their topics of study. Using peer, self and teacher assessment of written and practical tasks. In addition to summative written test, which take place at the end of the carousel.
At Key Stage 4, pupils are assessed against the WJEC exam board criteria, with both internal and external assessments. They complete the 1/2 Hospitality and Catering Award, which is marked as:
L1 pass, L2 pass, L2 Merit, L2 Distinction L2 Distinction *
The final WJEC1/2 award grades is split:
Unit 1 – Written Exam- Hospitality and catering industry facts and operations 40% externally assessed.
Unit 2 – Planning and practical cookery, including nutritional facts 60%, internally assessed.
Mrs J Theaker Teacher