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Food Technology
“Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime.” - Lao Tzu
Food Technology Is...
Food is a subject which allows students to develop their practical skills and understand the importance and impact of their own food choices. The Food curriculum provides an opportunity to gain knowledge and skills of food preparation, nutrition and hospitality. Students are taught about healthy living and how to safely create a range of meals, thereby preparing them for life beyond school. They consider the environmental impact of their food choices and begin to develop an understanding of hospitality and factors to consider when planning dishes. They develop increasingly sophisticated practical skills.
Through independently planning and cooking a variety of dishes, students feel empowered and develop a love of cooking. Our overarching aim is simple- to create students with the skills essential for living a healthy and independent life.
Sequence of Learning
|
Key Stage |
Year |
1/2 Termly Rotation | ||||
|---|---|---|---|---|---|---|
| Health and Safety | ||||||
|
3 |
7 |
Preparing to cook, personal hygiene, knife skills, using equipment safely, food safety (contamination etc), making healthy choices Why is food safety essential in the kitchen? |
||||
| The Environmental Impact of Food Choices | ||||||
|
8 |
The environmental impact of food production/consumption- carbon footprint, waste, provenance, seasonality, informed food choices (vegetarianism etc) |
|||||
| Factors to Consider when Planning a Menu | ||||||
|
9 |
How do dietary needs impact my menu choices? |
|||||
|
Key Stage |
Year |
Autumn 1 |
Autumn 2 |
Spring 1 |
Spring 2 |
Summer |
| 4 | 10 |
Unit 1 (1.1) Hospitality and Catering provision Unit 2 (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills What are the required personal attributes for someone working in the hospitality industry? |
Unit 1 (1.1) Hospitality and Catering provision Unit 2 (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills What affects the success of hospitality and catering provision? |
Unit 1 (1.1) Hospitality and Catering provision (1.2) How hospitality and catering provision operate Unit 2 (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills Why is workflow so important in a restaurant? |
Unit 1 ( 1.2) How Hospitality and Catering provision operate. Unit 2 (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills What are the consequences of failing to follow health & safety guidance for a H & C establishment? |
Unit 2 (2.1) The importance of nutrition. (2.2) Understanding menu planning (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills Why should we follow the Eatwell Guide when planning our dishes? |
| 4 | 11 |
(2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills What factors do I need to consider when planning a menu? |
Unit 2 -(2.2) Menu planning. (2.3, 2.4) The preparation, cooking and presentation of dishes Evaluating cooking skills How do I plan menu production to ensure that my dishes arrive to the required standard of my customers? |
Unit 2 NEA 2 Begin coursework |
Unit 1 (1.3) Health and safety in hospitality and catering. (1.4) Food safety in H & C. What are the consequences for businesses that do not comply with H & S regulations? |
Unit 1 revision. |
Exam Board: WJEC Hospitality and Catering
