Food
The food department aims to teach pupils;
- Food safety and hygiene
- Diet and Nutrition
- Practical Cooking Skills
- Food Provenance and Choice
Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. Along with building their interest, passion and confidence in a future career in the food industry.
KEY STAGE 3
During Years 7-9 the following topics are taught:
|
Year 7 |
Year 8 |
Year 9 |
|---|---|---|
|
Basic food hygiene and safety. The provenance of food. |
Building practical skills How to evaluate, using awareness |
Building knowledge and practical skills for KS4. The science of food |
KEY STAGE 4
At KS4, students studying Hospitality and Catering, follow EDUQAS WJEC specification.
This course will equip students with the knowledge, understanding, skills and encouragement they need to cook. At the heart of the qualification, it focuses on practical cooking skills as well as giving students a strong understanding of nutrition as well as an understanding of the characteristics of food.
|
Year 10 |
Year 11 |
|---|---|
|
Unit 1: The Hospitality and Catering Industry
Assessment
|
Unit 2 Hospitality and Catering in Action
Assessment Unit 1 External Exam Unit 2 Internal Practical |
For more detailed information about the course content and assessment requirements, please refer to the examination board website:
https://www.wjec.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview