Food Technology

 

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Subject Leader: Mrs Y Green 

Subject Leader Email Address: yvonne.green@swale.at

 

Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.

DELIA SMITH

Subject overview

Food Technology is a crucial life skill which provides students with the opportunity to learn how to feed themselves affordably and well. Students learn how to apply principles of hygiene, safe storage, nutrition and healthy eating. The practical elements of this course encourage students to develop cooking skills and an understanding of cooking for others, taking needs into consideration, as well as giving them a clear idea of where food comes from. Confidence is developed through carefully considered recipes that support and develop understanding of theory. This is an excellent foundation for students developing an interest in Hospitality and Catering Level 1/2 and progressing to further study at Level 3 with a view to pursuing a career in the catering and hospitality trade.

Year 7

Students will be taught:

  • knife skills
  • weighing and measuring
  • to use the different parts of the cooker: grill, hob and oven
  • to develop basic culinary skills when selecting and preparing ingredients 
  • understanding of nutrition and healthy eating principles 
  • to prepare and make a range of well-balanced food products using basic catering equipment
  • how to store and cook food following personal and kitchen hygiene guidelines
  • how to follow recipes
  • to work efficiently in the kitchen, team work, timing and cleanliness
  • understanding components of a balanced diet (healthy eating - the Eatwell Guide)

Year 8

Students will continue to develop their subject understanding through practical tasks and theory learning which will ensure they have developed an understanding of:

  • food labels - information and guidance
  • food providence - primary and secondary use of commodities
  • raising agents 
  • cooking methods
  • protein
  • factors affecting food choice including allergens
  • international cuisines
  • time planning for practicals

Year 9

Students will complete the Key Stage 3 curriculum and will broaden their understanding and skills to prepare for the cooking of more complex dishes, as well as developing a theoretical understanding that will provide a sound foundation in preparation for the study of Hospitality and Catering course in Y10/11. Learning will include:

  • macro and micro nutrients
  • alternative protein sources sources of starchy carbohydrates
  • how to cost a recipe 
  • the structure of the hospitality and catering industry
  • job roles in the hospitality and catering industry
  • menu planning 
  • pastry, dough and setting mixtures practical

Year 10

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues,and businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. There are no formal entry requirements for this qualification.

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units: Unit 1 The Hospitality and Catering Industry and Unit 2 Hospitality and catering in Action.

Unit 1 The Hospitality and Catering Industry

In this unit, students will learn about the different types of providers within the hospitality and catering industry, the legislation that needs to be followed and the personal safety of all of those involved in the business, whether staff or customers. Students will learn about the operation of hospitality and catering establishments and the factors affecting their success. The knowledge and understanding students gain will enable them to respond to issues relating to all factors within the hospitality and catering section and provide learners with the ability to propose a new provision that could be opened in a given location to benefit the owner and the local community. Students will also continue to build their practical skills with relevant opportunities to modify recipes to suit specific customer needs.

Why study this course?

This is a two year course. The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners who want to learn about this industry and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. 

What does this course lead on to?

Further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships or further and higher education. 

Year 11

Unit 2 Hospitality and Catering in Action 

Why should we follow storage recommendations on food products? Why do chefs need to consider the nutritional needs of their clients? Why should vegetarian dishes be prepared away from those containing meat? Why are temperature probes used in the catering industry? Why does appropriate professional attire need to be worn? 

Students will learn why food needs to be stored, handled, prepared and cooked correctly to ensure its consumption does not affect people’s health. Students will also learn that everyone who has a role to play within the food industry has a responsibility to minimise the risks of causing food borne illness, regardless of whether they are someone who works in food processing, a food operator in a fast food outlet, an apprentice chef in a small hotel or the head chef in a Michelin-starred restaurant, regardless of their role, it is a shared responsibility.. Students will learn how food on a menu must meet the nutritional needs of the customer and be prepared, cooked and served in a certain way to ensure customer appeal. Therefore food safety and meeting nutritional needs must be the focus of all planning and activities. In this unit students will gain knowledge of the nutritional needs of a range of client groups in order for them to plan nutritional dishes to go on a menu. Students will learn to develop safe and hygienic food preparation, and the cooking and finishing skills required to produce nutritional dishes. Students will develop the skills needed to acknowledge the sources of nutrients in recipes, to identify sustainable cooking methods, and to source ingredients that consider environmental issues. Students will be required to develop research skills as they present their dishes to successfully meet the brief and plan and cook their dishes in timed conditions for assessment.

Why study this course

The WJEC Level 1/2 Vocational Award in Hospitality and Catering has been designed to support learners who want to learn about this industry and the potential it can offer them for their careers or further study. It is most suitable as a foundation for further study. 

What does this course lead on to?

Further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment. Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing. All of these roles require further education and training either through apprenticeships, diplomas or further and higher education. 

Sixth Form

It’s a popular career choice for many young people (more than a third of employees are under the age of 25), especially since the likes of Masterchef and Bake Off have taken over our screens. But it’s not just about soggy pastry bottoms and wobbly panna cottas; hospitality is the fourth largest employer in the UK (British Hospitality Association), and jobs in it can range from conference centre manager to marketing executive to front of house.
Managers and chefs are the most in-demand roles, and the events industry is booming. 
In the Sixth Form we study the Diploma in Professional Cookery, which is for anyone who wants to work as a chef in the catering and hospitality sector.

Why study this course?

Professional Cookery can help you find a job as a:

  • Catering or restaurant manager
  • Chef

After taking the Level 2 qualification you could move on to:

  • Level 3 Professional Cookery (7133)