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 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:
- https://www.nutrition.org.uk/healthyliving/healthydiet.html
- https://www.caterer.com/browse-hospitality-jobs
- https://www.food.gov.uk/
- https://www.greatbritishchefs.com/
- https://www.foodafactoflife.org.uk/recipes/
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