Key Stage 3
All students in years 7, 8 and 9 follow food technology up to KS3. The students work on 3 units per year and each unit has a practical end assessment.
Year 7 Units:
- Unit 1 Introduction to Food Technology
- Unit 2 Take 5
- Unit 3 Light meals, light lunches.
Year 8 Units:
- Unit 1 Lets Party
- Unit 2 Bakery Brief – Pastry and Bread
- Unit 3 International Cooking
Year 9 Units
- Unit 1 Meals in Minutes
- Unit 2 Fun Baking Skills
- Unit3 Vegetarian and special diets
By the end of this three year period students will have a sound understanding of nutrition and food processes, which will enable them to show their understanding of the subject.
Students in Key Stage 3 will be assessed using STEPS. To find out more about how this works, please click on the link below. When the Powerpoint opens, if you would like to view as a Slideshow, select Slideshow from the top bar and then the From the beginning icon on the left hand side of the screen:
Key Stage 4
We offer the WJEC Hospitality and Catering GCSE at Key Stage 4.
This course looks at how to prepare food to a high level to make pastry dishes, pasta, cakes, desserts and a whole host of other foods for breakfast, lunch and dinner for many different occasions, and to serve these in appropriate ways with different table settings. We look behind the scenes, showing how the catering industry works; from restaurants to the local snack bar. We find out what the various jobs in catering entail – catering manager, chef, kitchen porter etc, and how to make the kitchen a safe place to eat. The implication of technology is also considered, showing how computers are used to create menus, control stock, design kitchens and many other applications.
The GCSE could lead to further study at 16+ on GNVQ Intermediate and Advanced Courses in Tourism/Hospitality, Catering and Modern Apprenticeships. The course will be supported by a number of visits to local catering establishments and catering colleges, plus the students will be offered the Foundation Certificate in Food Hygiene (Basic Food Hygiene Course). A really enjoyable course to get practical experience and to improve your organisational skills so you work efficiently and improve your ability to plan your time.