Food Technology
“Give a person a fish, and they will feed themselves for a day, teach them how to fish, and they will feed themselves for life”
Curriculum Intent
Our curriculum vision applies to all our young people, regardless of background, gender, sexual orientation or ability.
Our young people will develop a life-long love of learning in Food Technology through the study of food commodities and their provenance, nutrition and the role food plays in our present and future health through our rich, broad and balanced curriculum and expert delivery in Food Technology lessons.
All students at Heworth Grange School are without exception entitled to a world class food education that is holistic, ambitious and aspirational and will promote their physical, social, emotional and intellectual development through the study of food and the design and production of good quality food products that promote a healthy lifestyle.
It is vital that we prepare our young people so that they are empowered to become engaged, positive and respectful citizens who can make informed choices regarding food through a dedicated focus on professional development. They will explore the various issues relating to food that have an impact on our health, economy and environment, the role food plays in different cultures and how they can make informed choices as consumers.
We are responsible for ensuring our young people are confident to pursue ambitious next steps in Food education, employment or training which will support their future careers. The study of food, food products and its service can open their minds to opportunities for further food based education and food related careers and the wide range of transferable skills used in Food Technology that can be applied in their future careers.
Knowledge and skills:
Through our curriculum, students:
- Build knowledge and understand how concepts and skills link between topics and subjects applying knowledge gained in Maths, Science, Humanities and Art when studying food commodities, their origins, properties and when designing and making food products.
- Develop confidence in communication skills and have opportunity to critically question and debate the wider issues surrounding food choices such as Fairtrade, Organic, and food miles when designing and evaluating food products justifying the choices they have made and those of others.
- Develop a love of reading and the skills to read fluently, having opportunity to explore wider significant and exclusive Food Technology texts to increase their awareness of food provenance, the range of ingredients available and inspire them to develop their food preparation and cooking skills to create new food products.
- Learn to self-regulate and work independently as well as collaboratively during practical food investigations and manufacture, planning time and actions to ensure success.
- Learn about the world around them and inclusive historical contexts when studying ingredients and manufactured food products.
- Will have the opportunity for deep thinking and to get into their ‘flow’ when researching, designing, making and evaluating food products in response to tasks.
- Develop strong mathematical fluency when applying mathematical skills to measure time, temperature, weight and volume of ingredients, product size and portion, shape and pattern, and to calculate costs.
Curriculum Overview
Click on the document at the bottom of this page to view an easy read version of the full curriculum overview
Hospitality and Catering Award
Overview
The hospitality and catering sector includes: all businesses that provide food, beverages and/or accommodation services. This includes restaurants, hotels, pubs, bar, airlines, tourist attractions, hospitals, and sports venues. According to the British Hospitality Association, hospitality and catering is Britain’s fourth-largest industry and accounts for around 10% of the total workforce.
This course has been designed to support learners who want to learn about this vocational sector and the potential it can offer them for their career or further study. It is most suitable as a foundation for further study. Further study in Further Education, Higher Education and Apprenticeships would provide opportunities to develop a range of specialist and general skills supporting 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.
The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. This course equips learners with knowledge about the industry as well as enabling them to develop practical skills in planning, preparing and cooking a variety of dishes.
The qualification provides learners with a broad appreciation of work in the hospitality and catering sector and wider opportunities for progression into Further Education, employment or training.
Topics
The course is made up of two units:
Unit 1: The Hospitality and Catering Industry
Areas of study -the structure of the hospitality and catering industry, job requirements and working conditions, factors affecting success, operation of kitchens and front of house, meeting customer requirements, personal safety responsibilities in the workplace, risks and control measures, food related causes of ill health, symptoms of food induced ill health, common types of food poisoning, the role and responsibilities of Environmental Health Officers and food safety legislation.
Unit 2: Hospitality and Catering in Action
Areas of study - the function of nutrients in the human body, nutritional needs of specific groups of people, characteristics of unsatisfactory nutritional intake, effect of cooking methods on nutritive value, factors to consider when planning menus including meeting both customer needs and environmental issues. Techniques to prepare and cook commodities to ensure quality, completing dishes using presentation techniques and demonstrating food safety practices throughout all practical activities.
As well as school-based learning it is envisaged visits will take place to various hospitality providers and visits from Nutritionists, Environmental Health Officers, Hospitality and Catering providers will provide relevant experience and learning to relate to the Hospitality and Catering sector.
Course Structure
Learners must complete both units to be awarded the qualification at the end of the course. The assessment of each unit is as follows:
Unit 1: The Hospitality and Catering Industry – external assessment (40%). Completion of an online or paper based 90-minute exam consisting of both short and extended answer questions.
Unit 2: Hospitality and Catering in Action – internal assessment (60%). Learners complete a Non-examination assessment task (NEA) under controlled conditions where they apply their learning from the unit to safely prepare, cook and present nutritional dishes suitable for the task set.
Assessments for both units are graded as Level 1 Pass, Level 2 Pass, Level 2 Merit or Level 2 Distinction leading to the award of an overall grade on completion of the course.
Additional information & Who to Contact
Click here to view the Hospitality and Catering Specification
If you require any further information or have any questions, then please contact Mrs Thornton on heworthgrangeenquiries@consilium-at.com
