Kingsmead School - Food Technology & Catering

Food Technology & Catering

Welcome to the Kingsmead School Catering Department

Food Technology (Ks3) & Hospitality & Catering (Ks4)

Curriculum Intent

The aim of the department is to enable students to develop skills and knowledge in preparation and cooking methods using a wide variety of ingredients to produce healthy and nutritious dishes.

KS3 lessons are mainly practical based with a focus on producing healthy dishes. An introduction to hygiene and safety is the primary session, then students follow a carefully planned sequence of lessons that gradually builds their practical skills and introduces them to a wider variety of ingredients, utensils and equipment. They learn about healthy eating and balanced diet through the Eatwell Guide and start to appreciate how the nutritional content of dishes is an important part of a healthy life.

KS4 has been designed to develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they do to be successful, as well as transferable skills of problem solving, organisation, time management, planning and communication. Students gain a real-life insight into the hospitality trade and can progress into further education, employment or training within this work sector.

There is an annual trip in Year 11 to Butlins in Minehead to enable students to see first-hand how a business operates in both food and accommodation provision.

For those interested in further education in Hospitality & Catering there are opportunities to visit Taunton and Bridgwater College in the evening when the training restaurant is open to the public.

Sequence of Learning in Food Technology

Due to the allocation of Food Technology at Key Stage 3 being one lesson a fortnight, students are taught in 2 rotations throughout the year to enable progress.

This is a summary of the topics studied in Food Technology at Kingsmead School.

Key Stage 3 Sequence of Learning	Year 7	Year 8
Rotation one Ten weeks	An introduction to hygiene and safety in the food room for practical lessons. Apply hygiene and safety rules in practical lessons Introduction to the Eatwell Guide and how to follow a balanced diet Identifying and using a range of basic equipment to prepare and cook a variety of sweet and savoury dishes	Recall hygiene and safety rules used in the food room for practical lessons Apply hygiene and safety rules in practical lessons Develop sharp knife skills The function of ingredients used in baking Make a range of sweet and savoury dishes suitable to feed a family
Rotation two Nine weeks	Recap and remind how to apply safety and hygiene rules in practical lessons Introduction to using sharp knives and small electric appliances Make a range of sweet and savoury dishes suitable to feed the family	Food packaging, labelling and the law Sensory Analysis Basic bread making Cooking pasta Design and make a pizza

Key Stage 3 Sequence of Learning

Year 7

Year 8

Rotation one

Ten weeks

An introduction to hygiene and safety in the food room for practical lessons.

Apply hygiene and safety rules in practical lessons

Introduction to the Eatwell Guide and how to follow a balanced diet

Identifying and using a range of basic equipment to prepare and cook a variety of sweet and savoury dishes

Recall hygiene and safety rules used in the food room for practical lessons

Apply hygiene and safety rules in practical lessons

Develop sharp knife skills

The function of ingredients used in baking

Make a range of sweet and savoury dishes suitable to feed a family

Rotation two

Nine weeks

Recap and remind how to apply safety and hygiene rules in practical lessons

Introduction to using sharp knives and small electric appliances

Make a range of sweet and savoury dishes suitable to feed the family

Food packaging, labelling and the law

Sensory Analysis

Basic bread making

Cooking pasta

Design and make a pizza

Key Stage 4 Sequence of Learning	Year 9	Year 10	Year 11
Term 1 (Sept-Oct)	Safety and Hygiene in the catering industry	The structure of the Hospitality & Catering Industry	Nutrients and needs of specific groups of people
Term 2 (Nov-Dec)	Bread making and the theory/science of bread	Operational activities of the Kitchen Brigade & Front of House	Menu planning: environmental issues and meeting customer needs
Term 3 (Jan-Feb)	Savoury pastry products Understanding how ingredients work	Food related causes of ill health - including allergies/intolerances	Unit 2 Controlled Assessment
Term 4 (Feb-Mar)	Sweet pastry products Presentation skills	Working conditions in the Hospitality & Catering Industry	Unit 2 Controlled assessment to include the 3-hour practical exam
Term 5 (Apr-May)	Commodities: Vegetables Seasonality Cooking methods	Hospitality & catering provision Role & responsibility of Environmental Health	Revisit Unit 1 The Hospitality & Catering Industry
Term 6 (June - July)	Commodities: Fruit Preparation techniques	External exam for Unit 1 (40% of final grade) How to time plan?	Revise at home whilst on study leave if resitting Unit 1

Top 5 Websites

For additional learning and revision in this subject, see these websites:

Food Technology and Hospitality & Catering progress Overviews

These are designed to outline the progression of Food Technology and Catering based learning within each year group. They make clear the skills, understanding and knowledge within each category of our language for learning