NORTH EAST WOLVERHAMPTON ACADEMY

Excellence through Endeavour

Food Technology

Year groups taught: 7 to 11

Introduction

Welcome to Food Technology, where you will learn how to make delicious meals from around the world. Enter the world of coulis, croutons and crumbles. Get acquainted with Julienne and Bain-Marie. You will see how kitchens are run hygienically and safely. Research and create nutritious, themed menus then prepare, cook and present them for assessment.

Why is this subject important?

We are what we eat. Your child will learn to choose, prepare and cook delicious, healthy meals which will help them to maintain a healthy lifestyle. We know that children in the UK are getting fatter, your child will be given the tools to help prevent them becoming part of this statistic.

The subject teaches important practical cooking skills, team work and time management. They will learn about an industry that employs over 1 million people in the UK.

Resources to highlight

We offer a fully equipped kitchen with cookers and specialist cooking equipment. Students have the opportunity to visit commercial kitchens to see at first hand how they operate and talk to managers and staff to obtain a greater understanding of the industry.

There is an emphasis on practical skills, and students will learn how to prepare a great variety of meals. The controlled assessments that the students do have themes such as dairy products, international cuisine, healthy school meals.

Key stage 3

Introduction

In years 7 and 8 students learn to prepare and cook simple, healthy dishes. They are introduced to different cooking techniques, getting progressively more difficult. The students are taught the terminology of cooking and given an insight into food from different cultures.

Year 7

Structure of course
1 lesson per week for 1 term over the course of the academic year.

Topics covered
Kitchen safety. Basic cooking skills (blending, cutting, baking). Healthy eating.

The skills students will learn this year are
How to work safely in the kitchen, identifying hazards and how to deal with them.

Learning basic cooking skills like baking cakes, making flapjacks and the blending fruit to make smoothies. From the start students will be made aware of healthy eating, through tools such as the Healthy Eating Plate, and discussing healthy eating initiatives such as 5-a-day.

Students are assessed by
Students are assessed through regular homework tasks, written work in the classroom and their practical cooking. At the end of the session the students are given an overall grade for their work.

Year 8

Structure of lessons
1 lesson per week for 1 term over the course of the academic year.

Topics covered
Food hygiene. Healthy eating. Cooking skills (pastry making).

The skills students will learn this year are
Continued kitchen safety; designing a healthy meal, identifying what ingredients are better for us; making pastry based products, such as a savoury tartlets; Kitchen hygiene how to store, prepare and cook food safely.

Students are assessed by
Students are assessed through regular homework tasks, written work in the classroom and their practical cooking. At the end of the session the students are given an overall grade for their work.

Hospitality

  • What qualification will you gain? Edexcel BTEC Level 1/Level 2 First Award in Hospitality
  • Enter QAN: 600/7044/4
  • The Exam Board is: Pearson Education (Edexcel)

What you will study

The course provides a specialist work related programme of study which addresses the key areas of knowledge, understanding and skills required for students contemplating a career within the hospitality and catering industry.

Students complete a number of units of study exploring food preparation and service aspects of the hospitality and catering industry including:

  • Introduction to the Hospitality Industry
  • Working in the Hospitality Industry
  • Food Safety and Health and Safety in Hospitality
  • Planning, Preparing, Cooking and Finishing Food

The skills and qualities you need to succeed in this course are:

  • Good literacy skills
  • The ability to work independently
  • The ability to research independently, analyse and evaluate information
  • Good practical skills

How is the course assessed?

The Edexcel BTEC Level 1/Level 2 First Award in Hospitality includes one externally assessed unit in the core unit, Unit 1: Introducing the Hospitality Industry, to introduce externality into vocational programmes of study. This will assist learners as they progress either into higher levels of vocational learning, or to academic qualifications, by providing independent evidence of learning and progression alongside the portfolio-based assessment. This approach will also assist learners with developing their transferable skills in analytical writing, and in applying their knowledge in unfamiliar contexts.

What might you study after this?

The Edexcel BTEC Level 1/Level 2 First Award in Hospitality provides the skills, knowledge and understanding for level 2 learners to progress to level 3 vocational qualifications, such as BTEC Nationals, specifically the Edexcel BTEC Level 3 in Hospitality (QCF)

Possible careers

Potential Career opportunities include: Catering Manager, Chef, Confectioner, Contract Caterer, Kitchen Assistant, Restaurant Manager, Hotel Manager Chef, Research and Food Product Development, Food Marketing, Environmental Health Officer, Dietician, Health Promotion/Education Specialist, Food Technologist, Quality Assurance, Food Technology Teacher and Conference Organiser.

For more information contact

Mr D Wicken