Food & Nutrition
Key Stage 3 (Year 7-9)
In year 7 pupils learn about how to work safely and independently in the food room. Pupils then cover the basics of food hygiene and safety. Pupils then start a topic underpinning nutrition knowledge, complimented by practicals.
In year 8, pupils further develop their understanding of food safety and hygiene. Pupils are given lessons designed to develop their knowledge and skills in the food room. Pupils develop their understanding of food poisoning and food contamination. Pupils learn about different topical worldwide issues such as food culture, food colonisation, food waste and food miles, and underpin this learning with practicals.
In year 9, pupils are challenged to develop their knowledge of food science and how ingredients work together to make products. Pupils are challenged to apply this knowledge practically with practicals. Pupils are given a variety of scientific experiments to undertake to underpin their ingredient knowledge. Pupils are also challenged to make food products independently to replicate real world cooking. All elements of the year 9 curriculum are designed to give a rounded knowledge of food, and lead into the Level 1/2 Vocational Technical Award in Hospitality and Catering.
Key Stage 4 (Year 10-11)
WJEC Level 1/2 Vocational Award in Hospitality and Catering (Technical Award) is the equivalent of a GCSE and is designed to provide learners with the skills, knowledge and understanding of using different cooking techniques and methods required for further study, apprenticeships or a career in the sector.
The WJEC Level 1/2 Vocational Award in Hospitality and Catering (Technical Award) comprising of Two units: Unit 1 is a written exam which is worth 40%: Within Unit 2 students are given a design brief which entails of completing written coursework along with a controlled assessment exam weighing 60%. This is separated into 4 tasks:
Task 1 – The students start by analysing the assignment brief and recommend dishes to suit the brief. Furthermore, students identify and explain the importance of nutritional needs and how they can meet the diverse needs of all age groups and special diets.
Task 2: The students discuss, demonstrate their knowledge of the factors that affect their choice of dishes. For example, this may include seasonal foods, environmental factors, cost of living, social factors, techniques and skills the chef needs to make complex dishes and so forth.
Task 3: After experiencing and building on their practical skills and techniques in year 10 & 11, the students produce two nutritional dishes to suit the needs of two different customers they had previously investigated.
Students follow their own written dovetailed plan to complete the controlled assessment practical exam which lasts for 3.5 hours. Students cook, prepare, make and show basic, medium and complex knife techniques and skills displaying creativity.
Task 4: The students review and evaluate the dishes. This is completed by assessing and analysing their own performance. Students identify the weak points and their overall strengths by completing a detailed written evaluation.
The Hospitality and Catering course offers an experience that focuses on applied learning, i.e. acquiring and applying knowledge, skills and understanding through purposeful tasks set in sector or subject contexts that have many of the characteristics of real work.
Independent Learning Resources
Key Stage 3
The following websites will be of use to students during the course of KS3, and can be used to explore further the topics studied in class;
https://www.youtube.com/watch?v=9P4F-G3FZp8
https://www.youtube.com/watch?v=z9TIlM96lT8&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM
https://www.youtube.com/watch?v=VEQaH4LruUo&index=2&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM
https://www.youtube.com/watch?v=aNEWmJSOWbg&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM&index=4
Key Stage 4
WJEC Level ½ Award Hospitality and Catering
https://www.bbc.co.uk/bitesize/subjects/zbtvxyc
