Food Technology, Hospitality and Catering
Subject Leader: Mrs J Whelan
Subject Leader Email Address: julie.lake@swale.at
I love to eat. I love to cook. I love to share.
JULIA CHILD
Subject overview
Food technology is a multidisciplinary field that applies scientific and engineering principles to food production, processing, preservation and packaging. It encompasses a wide range of skills, techniques and processes that aim to improve the quality, safety and sustainability of food products.
Learning about food choices and how they impact and link with healthy lifestyle choices is a life skill that goes beyond the classroom and will last a lifetime. It is also important for students to understand the principles of food safety and how making unhealthy choices about their diets can negatively impact their health.
Year 7
Food technology lessons are delivered using a rotation approach.
Term 1
Topic: Understanding how to work safely in a kitchen.
Enquiry Question: What are the health and safety requirements in a kitchen?
Term 2
Topic: Preparing ingredients.
Enquiry Question: What knife safety techniques do I need to use when preparing ingredients?
Term 3
Topic: Cooking equipment.
Enquiry Question: How are different parts of a cooker used for cooking?
Term 4
Topic: Working safely in a kitchen.
Enquiry Question: What are the different factors that I need to show understanding of to work safely in a kitchen?
Term 5
Topic: preparing ingredients.
Enquiry Question: How can I develop and apply knife safety techniques when preparing ingredients?
Term 6
Topic: Cooking equipment.
Enquiry Question: How can I use different parts of a cooker for different types of cooking?
Year 8
Food technology lessons are delivered using a rotation approach.
Term 1
Topic: safety in the kitchen, preparation and cooking equipment.
Enquiry Question: How can I develop preparation and cooking skills?
Term 2
Topic: Nutrition and healthy eating.
Enquiry Question: How can I apply the principles of nutrition and healthy eating to the products that I make?
Term 3
Topic: Food choices in the UK and other parts of the world.
Enquiry question: What factors affect food choices in the UK and other parts of the world?
Term 4
Topic: Preparing and cooking high risk foods.
Enquiry Question: How can I safely prepare and cook high risk foods?
Term 5
Topic: apply the principles of nutrition and healthy eating to products.
Enquiry Question: How can I apply the principles of nutrition and healthy eating to the product choices and recipes?
Term 6
Topic: Food choices in the UK and other parts of the world.
Enquiry Question: How do the factors that affect food choices influence ingredients and recipes?
Year 9
Food technology lessons are delivered using a rotation approach.
Term 1
Topic: Preparing and cooking high risk foods, nutrition, healthy eating and food choices.
Enquiry Question: How can I develop preparation and cooking skills?
Term 2
Topic: Nutrition and healthy eating.
Enquiry Question: How can I apply the principles of nutrition and healthy eating to the products that I make?
Term 3
Topic: local and international cuisine.
Enquiry Question: How can I include features of local and international cuisine in the products that I make?
Term 4
Topic: Job roles within the hospitality and catering sector.
Enquiry Question: What are the different job roles within the hospitality and catering sector?
Term 5
Topic: apply the principles of nutrition and healthy eating to products.
Enquiry Question: How can I apply the principles of nutrition and healthy eating to the product choices and recipes?
Term 6
Topic: local and international cuisine.
Enquiry Question: How can I include features of local and international cuisine to develop ideas for the products that I make?
Year 10
Term 1
Topic: Employment and sectors within the hospitality and catering industry. Food standards and ratings.
Enquiry Questions:
What are the various sectors within the hospitality and catering industry?
What and why are standards and ratings used for in the industry?
Term 2
Topic: Practical skills and techniques.
Enquiry Question: How do I develop my practical skills and techniques?
Term 3
Topic: health and safety within the hospitality and catering industry.
Enquiry Questions:
What are the causes of food-induced illnesses and food poisoning?
What measures must be implemented when using high-risk foods to prevent food poisoning and cross-contamination?
Term 4
Topic: the role of an environmental health officer and the requirements of successful hospitality and catering establishments.
Enquiry Questions:
What are the roles and responsibilities of environmental health officers?
What makes a hospitality and catering establishment successful?
Term 5
Topic: Front and back of house. Preparing and cooking composite meals.
Enquiry Questions:
What is meant by the front and back of house?
How do I prepare and cook a composite meal?
Term 6
Topic: Health and safety laws.
Enquiry Questions:
What is RIDDOR?
What is COSHH?
Why do nutritional needs matter?
What is meant by different nutritional needs?
Year 11
Terms 1 and 2
Topic: Practical assessment and coursework preparation.
Enquiry Questions:
What knowledge and skills do I need to apply to the brief to plan my practical assessment?
What knowledge and skills do I need to demonstrate within the written coursework?
Term 3
Topic: practical assessment and coursework completion.
Enquiry Questions:
How do I complete a detailed time plan?
How can I prepare, cook and present my food in the best possible way?
Term 4
Topic: completion of practical assessment and exam preparation.
How can I evaluate my work effectively?
How can I review my performance and make recommendations to improve?
Term 5
Topic exam revision and preparation for the Unit 1 written paper exam.
How is this subject assessed?
A combination of practical assessment, written coursework and an exam.