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EDUQAS WJEC Level 1/2 Award Hospitality And Catering
Home Curriculum

Food Technology

Subject Area: Food Technology

Subject Team Leader: R Whittaker

 

Key information about subject:

Food technology is a cross curricular subject where students will use their skills in Mathematics to calculate portion control and ratios within recipes and English to describe the food they have created. Students will learn how to prepare healthy nutritious meals, discovering the importance of having a balanced, nutritious diet, and how to adapt these for special dietary needs. Students will also acquire key life skills, such as how to store and cook food safely.

 

Useful websites (any websites which might be useful for staff or students)

http://www.foodafactoflife.org.uk/

https://lovefoodhatewaste.com/

https://www.bbcgoodfood.com

Curriculum outline

Key Stage 3

Year group Term Content Assessment
7 Autumn 1 Health and Safety, food hygiene. Basic knife skills Ongoing assessment
Autumn 2 Using the hob and oven safely. End of term assessment
Spring 1 The 4C’s.Hidden Sugars and  Bread making Ongoing assessment
Spring 2 Fine knife skill, cooking with high risk food. End of term assessment
Summer 1 Nutrition, Cake making methods Ongoing assessment
Summer 2 Energy Input and output End of term assessment
8 Autumn 1 International cuisine Ongoing assessment
Autumn 2 Nutrition International cuisine End of term assessment
Spring 1 Cake making methods Ongoing assessment
Spring 2 Food Safety ,International cuisine End of term assessment
Summer 1 Special diets and nutrients, Ongoing assessment
Summer 2 International cuisine End of term assessment
9 Autumn 1 Fresh pasta making Ongoing assessment
Autumn 2 EHO and Food Safety Act End of term assessment
Spring 1 Nutrition Ongoing assessment
Spring 2 Sweet crust pastry. Puff pastry End of term assessment
Summer 1 Specific diets and deficiencies

 

Ongoing assessment
Summer 2 Food provenance and 3R’s Whisked fruit summer flan End of term assessment

 

Key Stage 4

Year group Content Assessment Examination board
10 Hospitality and Catering In Industry

 

Hospitality and Catering In Action

Mock exam 40% Theory

 

60% course work/practical

WJEC
 
11 Hospitality and Catering In Industry

 

Hospitality and Catering In Action

40% Theory

 

60% course work/practical November 2018

WJEC
 

 

Potential future career pathways in subject area

Product Development

Food and recipe development

Craft baking and food manufacturing

Chef

Restaurant Manager

Hotel Management

Event organizer

Hospitality retail salesperson.

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