Food Technology

In year 7 students will learn about health and safety in the kitchen and the importance of clearing down correctly. Students will also learn about why we eat food and what our body uses food for, looking at the Eatwell Guide and what makes up a balanced diet.  Students will investigate staple foods and where in the world they are grown and will understand the importance of staple foods in the cuisine of countries.  All of these lessons will be supported with a range of practical lessons that will develop and stretch students’ practical skills.

In year 8 students will investigate food safety protocols in the catering industry. They will identify where bacteria come from and how to manage and control bacteria. Students will learn about food hygiene rules surrounding areas such as cooking and storage  temperatures. Students will discover what is meant by the term ‘cuisine’.  They will investigate cuisines from around the world looking at their ingredients, cooking methods and famous dishes. Students will complete a series of practicals where they will recreate traditional dishes from cuisines around the world. Through these practicals students will also be introduced to higher skilled food preparation techniques.

In year 9 students will investigate the science behind cooking. They will investigate how food and ingredients change when cooking and how ingredients can be used to control the development of certain proteins. Students will complete practicals that use a variety of raising agents and high level skills.

Students can choose to study hospitality and catering. On this course students will explore and develop knowledge and understanding of the hospitality and catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry as well as hospitality and catering in action.

WJEC Level ½ Vocational Award in Hospitality and Catering

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