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Food Technology

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Food Technology: Key Stage 3

Subject Content: Year 7

‘Me In a Kitchen’ & ‘Healthy Eating’

Students are introduced to the Food Technology kitchen. Students will begin to use some of the basic equipment and learn the skills and techniques used in the preparation and cooking of food. There are two projects which both incorporate the importance of Health and Safety rules in the kitchen, and Healthy Eating.

Subject Content: Year 8

‘Where Does Our Food Come From?’

This unit re-enforces the knowledge and skills acquires in Year 7 Food Technology, in terms of use of correct equipment, preparation and cooking techniques, and health and safety practices. This unit will also look at the function of ingredients in food in bread, cake and pastry making as well as looking about the impact of food production, supply and transport on the environment.

Subject Content: Year 9

‘Foods Around the World’

During this project pupils learn about foods from different cultures.  Catering terms such as ‘Mise en Place’ and garnish are introduced. Pupils learn about the social significance of food and how this differs amongst different societies.  Skills used in all recipes are more advanced and more high risk foods are used as students learn about the importance of safe food handling to prevent food poisoning.

KS3 Skills Taught

Preparation techniques – eg. chopping using bridge and claw, peeling, grating, rubbing in, kneading

Cooking techniques – boiling, simmering, frying, baking, grilling.

Designing of food products, including initial research, making and evaluation. Analysis of food packaging and understanding of what information is required by law.

Key Stage 4

GCSE Catering

Exam Board :WJEC

Subject Content

This is a two year course which comprises 60% controlled assessment and 40% written examination. Throughout the course students study aspects of food safety, hygiene, skills involved in the cooking and presentation of food, food commodity groups, the catering industry, the use of ICT and the environment. The students also gain an understanding of the catering industry including the different types of food service and qualities required by the kitchen and restaurant staff.

Skills Taught

All of the techniques at KS3 as mentioned above, plus the following:

Practical techniques – poaching, grilling, sautéing, food presentation, and portion control.

Written skills - Completion of time plans, dovetailing of dishes, completion of research and evaluation for the controlled assessment.

Students also complete a costing exercise which incorporates selling price for both pieces of controlled assessment to ensure profitability, plus nutritional analysis for the second piece.

Assessment Detail

60% Coursework – completion of 2 separate pieces worth 20% and 40% respectively. Each piece of controlled assessment involves the research, planning and evaluation of dishes / food commodities.

One written examination at the end of the 2nd year worth 40%, lasting 1 hour 15 minutes. The written examination covers all aspects of the subject as mentioned above, including some of the theory covered as part of the controlled assessment.

BTEC Home Cooking Skills Level 1 & 2:Key Stage 4

Exam Board :Edexcel

Subject Content

The Level 1 course focuses on the basic principles of food storage, preparation, cooking and presentation of food, whilst also incorporating good hygiene practices plus ensuring that students are aware of the importance of following a healthy lifestyle. Students will complete a practical assessment where they produce a one course meal to demonstrate the skills they have developed through the year. Students are also asked to create a recipe book that can be shared with others.

The Level 2 course builds on the basics of the Level 1 course but expands the knowledge required by the students to be able to complete tasks to a higher level. Students again complete a practical assessment by producing a two course menu. Students must also produce evidence of how they have planned their work independently to show good hygiene practices as well as executing a range of preparation and cooking methods.

 

Skills Taught

All of the techniques at KS3 as mentioned above, plus the following:

Practical techniques – poaching, grilling, sautéing, food presentation.

Written skills - Completion of time plans, dovetailing of dishes, completion of research and evaluation for the folder of evidence.

Students also complete a costing exercise to illustrate how meals can be produced on a budget, plus show the cost per portion. Students will also identify ways of re-using left overs to be cost effective and reduce food waste.

Assessment Detail

These courses last for one year each and do not involve any written examination. Both of the courses place emphasis on the sharing of the knowledge gained and recipes with families and the wider community as the students produce a written folder of evidence to support a practical examination where they produce a one or two course meal. Students also have to produce evidence of how they have passed on recipes to others, for example, sharing with family or holding a tasting session.