Food Technology and Hospitality and Catering
The food department is part of Design Technology. It is a dynamic, innovative and successful department that continuously analyses and modifies its practices. Students of all capabilities are encouraged and stimulated to fully experience and contribute in Food lessons at every opportunity. Our staff are passionate about their subject and continually motivate all students to reach, and in many cases exceed their aspirations.
Head of Food Technology: Miss Phillips
The department includes one domestic kitchen (CG04) and one contract catering kitchen (LG04). They are both equipped with whiteboards, a vast array of equipment and utensils along with a very experienced technician on hand for additional support. Within the Design Technology department there is a spacious IT facility ‘Technosnake’ to support learners in their Non-Exam Assessments (coursework).
Food Technololgy and Hospitality are part practical, and part theory based subjects that:
- Offers a variety of learning styles
- Promotes the use of group, paired and independent work
- Vast opportunities for successful outcomes
- Learning outside the classroom environment
- Encourages students to become imaginative, creative and reflective through solution focussed approaches
Key Stage 3
In Food Technology our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food.
Students develop a wide range of practical skills through focused practical tasks and design and make activities.
In years 7 & 8 all students will gain experience of each discipline area; Resistant Materials, Graphic Design and Food Technology. Rotations will take place every nine weeks.
Homework will be set on Show My Homework and involve a variety of tasks over each rotation.
Year 7 & 8
In Food Technology our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food. Students develop a wide range of practical skills through focused practical tasks. In Year 7 our aim is to give students’ confidence to work with a selection of tools used to make a variety of food products and understand the importance of food safety and hygiene. They will be shown how to use basic methods in food preparation to make simple, healthy tasty dishes to feed themselves and others. They will learn to use the hob/grill/oven safely and to handle knives and other equipment in a safe manner.
In Year 8 our aim is to give students opportunities to increase their confidence to work with a wider range of food materials and equipment to make a variety of food products. At the same time we will be introducing different methods and techniques to develop food preparation and cooking skills.
Students will have theory and practical lessons. Students are expected to bring their ingredients and a suitable container for each lesson, clearly labelled with their name and class. Pupil Premium students can be provided for upon request.
Year 9, 10 & 11
The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. Students will gain theoretical knowledge about the industry as well as developing practical skills in planning, preparing and cooking a variety of dishes. The course will teach students about different types of providers, legislation, food safety and the roles and responsibilities within the sector, as well as developing and refining the skills needed for planning, preparing, cooking and presenting nutritional dishes meeting the client needs. With the Hospitality and Catering sector being one of the largest employment sectors in the UK this vocational course will enable students to develop the skills and knowledge to gain employment as well as developing valuable life skills to enable them to feed themselves and others and understand how to produce nutritionally balanced, cost effective dishes.
Hospitality and Catering is a part practical and part theory based subject which involves:
- practical demonstrations and use of technical equipment
- class discussions, brainstorming, research
- working individually and in small groups
Level 3 EDUQAS - FOOD SCIENCE & NUTRITION
The Level 3 Food Science and Nutrition qualifications allow students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as refining their practical skills for cooking and preparing food. The food industry is a rapidly expanding industry, providing lots of opportunities to further studying food at College and University and also for working in multinational companies. Food and drink is the largest manufacturing sector in the UK.
Minimum of a grade 5 in a food related GCSE or a minimum of 5,5 in combined Science GCSE along with an active interest in food. Students will not be taught to cook on this course, however they will enhance their existing skills and knowledge base.
There are 3 units to complete for the Diploma, providing equivalent points to A Levels.
- Year 12: Students will study Units 1 and 2.
- Unit 1 – Meeting the Nutritional Needs of Specific Groups; Students will learn to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts through theory and practical tasks. The purpose of this unit is for students to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
- Year 12 - Unit 1 - Exam (90 mins) & Coursework (9.5 hours
- Year 13: Students will study Units 2 and 3 or 4
- Unit 2 – Ensuring food is safe to eat. Students will develop their understanding of the science of food safety and hygiene developing an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks.
- Unit 3 – Experimenting to Solve Food Production. The aim of this unit is for students to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems.
- Unit 4 – Current Issues in Food Science and Nutrition. Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policy-making perspective.
- Year 13 - Unit 2 - Exam (8 hours written assignment)
Year 13 - Unit 3 - Coursework (12 hour assessment)
Year 13 - Unit 4 - Coursework (14 hour assessment)
Sixth Form students are actively encouraged to visit the Department during their free and study periods.
Students in Key Stage 4 are invited to attend after school support groups to help support their learning in lessons and further develop their knowledge and understanding.
After A Levels / Level 3 students can move into higher education, completing foundation and degree courses specialising in their area of interest. The Food and Hospitality industry is one of the largest in the world. Recent studies have shown that there are currently 10,000 vacancies for chefs in the UK. There is also a skill shortage for supervisory and managerial positions in hotels and restaurants.
You can further your studies by choosing one of these relevant courses.
- Level 3 Food Science and Nutrition (you can study this here at 6th form)
- Catering and Hospitality Level 1, Level 2 or Level 3
- Chef Apprenticeship (NVQ Level 2)
- NVQ Level 3 Professional Cookery
- NVQ Level 3 Restaurant Supervision
- BTEC National Diploma in Hospitality