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Food Technology

Overview of the Subject

What would happen if we could not cook? The foundations of this subject are to learn how to cook and to produce healthy, balanced meals.

If we do not understand nutrition, how are we able to produce a healthy meal? If we do not understand the effects of food and diet on the human body, how can we make informed decisions about what we should eat?

As a food department our aim is to ensure pupils know a variety of cooking techniques and the versatility of ingredients. Pupils will cook using techniques like poaching and braising and will also understand how a single ingredient can be cooked and eaten in many different ways. They will learn how to stay safe in a kitchen and how to use a range of cooking equipment safely.

In both KS3 and KS4 there is a strong emphasis on nutrition and pupils are taught scientific factual information about the relationship between diet and health, enabling them to make the educated choices when it comes to food.

 

KS3

In year 7, we start with basic knife safety and learn about healthy breakfasts and lunches. There is a double lesson every week and most of their lessons are practical. They will taste and cook a variety of foods and learn how to produce a balanced dish. Breakfasts cooked range from porridge to poached egg on toast and lunches from jacket potato to soup.

In year 8, we start with nutrition and how nutrients do specific jobs within the body. There is a double lesson every week and most of their lessons are practical. The cooking focus for this year is healthy dinners and pupils learn how to handle meat safely. The dishes cooked are multicultural and include spaghetti bolognaise, chicken curry and homemade burgers.

KS3 Curriculum Overview

KS4

Title of Course 

Hospitality and Catering 

Exam Board

WJEC/Eduqas level 1/2 

What will I study?

You will study: -  The Hospitality and Catering Industry.  Learners will acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Learners will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently, legally and financially viably whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

You will also study: -  Hospitality and Catering in Action. Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.

Why should I study this subject? What skills will I gain?

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

How will I be assessed?

Unit 1: The Hospitality and Catering Industry will be externally assessed.  
Details of the external assessment are as follows: Duration: 90 minutes Number of marks: 90

Unit 2: Hospitality and Catering in Action is internally assessed: There are three stages of assessment that will be controlled.  

Is there anything else I need to know?

There is a financial commitment associated with this course. Pupils are expected to provide their own ingredients. There are 3 lessons a week, usually one double lesson (practical) and one single lesson (theory).
  
If KS4 or 5 students wish to appeal their coursework grades please email the Head of Faculty.

Useful links

http://www.bbc.co.uk/bitesize

http://www.youtube.co.uk

http://www.who.int/en/

https://www.nutrition.org.uk/