Hospitality and Catering

Key Stage 3 Food Technology

Students in Food Technology at KS3 produce a wide range of products which to develop their practical skills and understanding of food products. Students will be expected to follow all health and safety rules and will gain understanding of healthy eating.

Overview of Food Technology at KS3

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Key Stage 4 Hospitality & Catering

Level 1/ 2 in Hospitality and Catering

Students are set a ‘design brief’ where they must research, design and make their own food products. They will work with a range of ingredients and have the opportunity to use a variety of kitchen equipment such as food processors, pasta machines and blenders etc. Students will develop their understanding of food safety, nutrition, menu planning and the catering industry. The students present their work in a portfolio which showcases their design ideas and the photographic evidence of their making.

WJEC EXAM BOARD
Unit 1 – Written paper worth 40%
Unit 2 – Design and Making Practice worth 60% based on folder work and practical work.

GCSE Hospitality and Catering has two components which make up the final grade at the end of the course: controlled tasks and an exam.

Controlled Task

  • Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.
  • Task 1 – 15 hours (this year was afternoon tea)
  • Task 2 – 30 hours (this year 2 course healthy school dinner including side dishes)

Exam

  • 1 hour and 15 minutes at the end of the 2 years.

The course content includes many practical lessons which include cooking with the following products:

  • Meat/poultry
  • Fish
  • Eggs
  • Dairy products
  • Cereals, flour, rice, pasta
  • Vegetables
  • Fruit
  • Convenience products
  • Sauces
  • Basic dough products
  • Basic pastry products
  • Cakes, sponges and scones

Students will study a range of topics during the two year course:

  • The industry – food and drink.
  • Job roles, employment opportunities and relevant training.
  • Health, safety and hygiene.
  • Food preparation, cooking and presentation.
  • Nutrition and menu planning.
  • Costing and portion control.
  • Specialist equipment.
  • Communication and record keeping.
  • Environmental considerations.

Post 16 Pathways

When students have completed their two-year course, there are numerous Post 16 pathways available in order for students to continue their learning in this area:

Further Education (College)

  • Level 2 and 3 professional cookery diploma
  • Level 3 hospitality national diploma
  • Apprenticeship in hospitality and catering
  • Level 2 craft bakery
  • Level 2 food and beverage service professional diploma
  • Bakery or food manufacture apprenticeship
  • HNC and HND hospitality management

Higher Education (University)

  • BSC (honours) food and nutrition
  • PGCE secondary design and technology (food technology)
  • BSc (honours) hospitality business management with culinary arts

Overview of Hospitality and Catering at KS4

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