Food Technology is carried out in one of two specialist rooms. The aim is to teach students a range of cooking skills and food presentation skills that can be used in a variety of dishes in order to produce not just tasty food but also food that is pleasing to the eye. Theory lessons will focus on good hygiene practices and a balanced diet that will equioe them with the knowledge to help them have a healthy diet for the rest of their life. Students will also find out about career opportunities within the hospitality industry that accounts for about 9% of Jobs in the UK economy.
Pupils in year 8 and 9 will work on a rotation timetable and will have a mix of practical and theory lessons. Students will learn about healthy eating, special dietary requirements and seasonal and world foods. The course will focus on developing a wide range of culinary skills from food preparation to presentation. The content of writteh lessons will have information that links to the ingredients used or the dish that is made.
Examples of the subjects included are: personal hygiene, kitchen equipment, basic nutrition, food safety, high risk foods, the function of ingredients. as well as careers within the hospitality sector. During a practical lesson pupils will prepare and make a dish individually or as a group, they may carry out a sensory analysis on pre-prepared dish and compare them to the homemade versions.
The WJEC level 1/2 Vocational Award in Hospitality and Catering is designed to give an exiting and interesting experience to 14 - 16 year olds through applied learning. It will support pupils who want to learn about the vocational sector and the potential it can offer them in their careers or future studies.The qualification consists of two manditory units. Learners must complete both Unit 1 and Unit 2.
Unit 1 deals with the information needed to complete a 90 minute external exam that will contribute to 40% of the final grade. Examples of information included are: The structure of the Hospitality and Catering industry, working conditions across the Hospitality and Catering industry, operation of the kitchen, factors that affect the success of Hospitality and Catering providers, how Hospitality and Catering provisions meet the needs of customers, meeting Health and Safety requirements.
Unit 2 is designed to teach students information and practical skills to enable them to complete piece of controlled assessment that includes a practical exam. Students will learn information including, the Eat Well Guide, sources and functions of different nutrients, special diets, diet through life, meal planning, quality control, portion control, enviroNmental issues and food safety. The assessment of this unit accounts for 60% of the final grade. To achieve this the students complete a written and practical assessment in response to a brief provided by WJEC.
This will include analysing and researching the brief, choosing dishes to make, justifying the suitability of the dishes, planning the method of working in the exam, carrying out the exam where students will prepare and present two planned dishes in a two hour using a wide range of skills and presentation techniques as well as demonstrating good food and kitchen hygiene practices.