- food01
Food Technology
The Food Technology Catering curriculum is now in its fourth year at Hurstmere School and is proving to be popular with a lot of the students. New schemes of work, and recipes, have been introduced in September 2010 to reflect our move from Food Technology to Catering at GCSE level. The work in KS3 should prepare the students well for the transition to Catering if they decide that this is a subject they want to complete at GCSE level.
KEY STAGE 3
Students usually have 2 lessons each week for one term each year as part of the Design Technology entitlement. This unfortunately does not apply in Year 7 as there is simply not enough time on the curriculum to include them. However, Year 7 studentscan book onto a 5 week course after school to learn some of the basic skills (and eat some food that they have made themselves).
Year 8 and 9 students will cover aspects of the theory of Food Technology as well as planning and making a variety of dishes. Each half term they will also complete a design and make activity where they will research, plan and then make a recipe of their choice.
Approximately 30% of the time is spent on theory aspects, 20% on planning and 50% on practical tasks making snacks, main dishes and desserts.
All worksheets, project work and recipes are available to students on FRONTER.
KEY STAGE 4
Students who select GCSE Catering as one of their options will have been well prepared if they have worked well in KS3. The basic format of the lessons is the same, although the GCSE groups have 5 lessons in the 2 weeks of the timetable. The course is designed to improve the level of practical skills for the student as well as building upon their understanding of the underlying theoretical principles.
As with KS3, approximately 30% of the time is spent on theory aspects, 20% on planning and 50% on practical tasks making snacks, main dishes and desserts.
The Welsh Board ( WJEC ) specification was chosen as there is a greater practical content, and the majority of theory work is supportive of the practical skills and techniques.
Areas of Study
Health, safety and hygiene.
Food preparation, cooking and presentation.
Nutrition and menu planning.
Costing and portion control.
The food industry – all outlets providing food and drink.
Job roles, employment and training.
Specialist equipment.
Communication and record keeping.
Environmental considerations.
Food preparation, cooking and presentation.
Nutrition and menu planning.
Costing and portion control.
The food industry – all outlets providing food and drink.
Job roles, employment and training.
Specialist equipment.
Communication and record keeping.
Environmental considerations.
Assessment
Assessment of the subject is untiered and therefore caters for all ability levels and allows all students access to grades A* through to G.
40% of the final grade is available in the examination at the end of Year 11.
60% of the final grade is available from the 2 controlled tasks. Students must research, analyse, plan, prepare, make and then evaluate dishes for a theme set by the examining board (WJEC)
Task 1 – completed during the Summer term of year 10 – 20%
Task 2 – completed during the Autumn term of year 11 – 40%
40% of the final grade is available in the examination at the end of Year 11.
60% of the final grade is available from the 2 controlled tasks. Students must research, analyse, plan, prepare, make and then evaluate dishes for a theme set by the examining board (WJEC)
Task 1 – completed during the Summer term of year 10 – 20%
Task 2 – completed during the Autumn term of year 11 – 40%
All worksheets, project work information, recipes and information on assessed tasks are available to students on FRONTER.
Examination and revision materials will be included, and updated, as they become available.
For more information on the GCSE course go to - www.wjec.co.uk
Examination and revision materials will be included, and updated, as they become available.
For more information on the GCSE course go to - www.wjec.co.uk
