Springwest academy 12

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)

How do my food choices impact the environment?

  Factors to Consider when Planning a Menu

9

Factors to consider when planning a menu - dietary requirements/needs, food costs, portion control, balance, Eatwell Guide and presentation skills

How do dietary needs impact my menu choices?

    Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 
4 10

Unit 1 Hospitality and catering provision

Unit 2 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 Hospitality and catering provision

Unit 2 The  preparation, cooking and presentation of dishes 

Evaluating cooking skills

What affects the success of hospitality and catering provision?

 

Unit 1 How hospitality and catering provision operate

Unit 2 

The preparation, cooking and presentation of dishes 

Evaluating cooking skills

Why is workflow so important in a restaurant?

Health and safety in hospitality and catering

Unit 2

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

The importance of nutrition.

Understanding menu planning

The preparation, cooking and presentation of dishes

Evaluating cooking skills

Why should we follow the Eatwell Guide when planning our dishes?
4 11

Unit 2  - L01 Understanding the importance of nutrition in planning menus L03 Cooking dishes

Why does nutritional need change over life stages?

Unit 2 - L01/2  Understanding the importance of nutrition in planning menus

L03 Cooking dishes

What are the characteristics of unsatisfactory nutritional uptake?

Unit 2 L02 Understanding menu planning 

L03 Cooking dishes

What is the impact of our chosen dishes on the environment?
NEA 2 Begin Unit 2 coursework Complete Unit 2 coursework

Exam Board: WJEC Hospitality and Catering