Food Technology – Lyndon School

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office@lyndon.org.uk
0121 743 3402

EDUQAS WJEC Level 1/2 Award Hospitality And Catering

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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.

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

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