Welcome to Hospitality and Catering

Students will be given the opportunity to produce a range of products during their rotation developing their practical skills including the bridge and claw, rubbing in method, creaming method, boiling and simmering. They will learn to use the oven and knives safely producing truffles, layered pasta salad, flapjack, bread, banana buns and a range of other exciting products.

Staff

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Key Stage 3

The Food Technology course at Key Stage 3 provides students with the necessary skills and knowledge to access the WJEC Level 1/2 Award in Hospitality and Catering course in Key Stage 4. Students will develop their practical skills and understanding of nutrition.

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Students will follow a rotational timetable of Food Technology, Resistant Materials, Electronic Products and Graphic Products.

If you would like further information about the topics and themes being taught please contact: Mrs Dawn Wragg, Head of Department, at d.wragg@shafton.outwood.com

Key Stage 4

WJEC Level 1/2 in Hospitality and Catering

  • Know how food can cause ill health.
  • Be able to cook dishes.
  • Understand the important of nutrition when planning menus.
  • Understand menu planning.
  • Use of commodities.
  • Understand the environment in which Hospitality and Catering providers operate.
  • Produce dishes to be served on a range of different menus.

WJEC Level ½ Award in Hospitality and Catering is assessed in the following way:

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If you would like further information about the topics, themes or assessment for this course please contact: Mrs Dawn Wragg, Head of Department, at d.wragg@shafton.outwood.com

Enrichment Opportunities

Please see the current Academy Enrichment Programme for details of enrichment opportunities in this subject area.