What we aim to do:

Within the context of art and design, we aim to develop students skills and confidence enabling them to visually communicate ideas that are personal to them.

Key Stage 3 Curriculum and Assessment:

Key Stage 3 Food Technology is taught in a rotation system with Textiles, Resistant Materials and Art.

As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. 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.

Assessment criteria for each piece of work is made clear. Assessment and feedback is given every two weeks, a level is attributed at the end of each unit of work.

Students will learn to:

• understand and apply the principles of nutrition and health
• Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
• Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
• Understand the source, seasonality and characteristics of a broad range of ingredients.

Key Stage 4 Curriculum and Assessment:

Food Preparation and Nutrition (WJEC)

This course builds on subject content which is typically taught at Key Stage 3 and provides a suitable foundation for the study of WJEC Level 3 Food, Science and Nutrition, and other food-related courses at either AS or A  level.

By studying food and preparation and nutrition learners will:

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as sound knowledge of the nutritional content of food and drink
• understand the relationship between diet, nutrition and health, including the physiological effects of poor diet and health
• understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and International) to inspire new ideas or modify existing recipes

Subject Content:

Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes
50% of the qualification
100 marks

Learners should be given the opportunity to develop their knowledge and understanding of the 6 areas of content as set out blow.

Learners will also be given the opportunity to develop technical skills, through practical and experimental work. This opportunity will allow learners to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.

Areas of Content

1. Food Commodities
2. Principles of nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and preparation

Summary of Assessment

Component 1:  Principles of Food Prepartion and Nutrition
Written examination: 1 hour 45 minutes
50% of qualification

This component will consist of two sections both containing compulsory questions adn will assess the six areas of content.

Section A:  questions based on stimulus material
Section B:  structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2:  Food Prepartion and Nutrition in Action
Non-examination assessment: interally assessed, externally moderated

Assessment 1:  8 hours
Assessment 2:  12 hours
50% of qualification

Assessment 1: Food Investigation Assessment
A scientific food investigation which assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assesment 2:  The Food Preparation Assessment
Prepare, cook and present a menu which assesses the learner's knowledge, skills and understanding in relation to planning, prepartion, cooking and presentation of food.

These assessments will be based on a choice of tasks released by WJEC annually.

Hospitality and Catering GCSE (WJEC) to be offered  to start - September 2018

The course has been developed to enable learners to demonstrate their creativity, with making food products a vital feature of the learner's experience of taking this course. Students will have to prepare and make a variety of dishes from differnt cultures and different dietary needs. Thd course Food Preparation and Nutrition offers a unique opportunity in the curriculum for candidates to develop their knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drink. Students will understand the relationship between diet, nutrition and health, including the physiological effects of poor diet and health. Also by studying this course it will provide opportunities to develop candidates' interdisciplinary skills, a range of key skills and their capacity for imaginative, innovative thinking, creativity and independence.

It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

GCSE Catering requires learners to demonstrate knowledge and understanding of:

• the industry, accommodation, food and beverage, front of house
• the types of products and services provided
• a range of customer groups
• job roles, career opportunities and relevant training
• appropriate forms of communication within the industry
• the importance of record keeping
• the range of equipment used in the hospitality and catering industry

Areas of study:

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

UNIT 1: Catering skills related to food preparation and service

(Controlled Assessment 45 hours 60%)

1. TASK 1: [20%]. One task to be selected from a bank of three tasks set by WJEC.

Internally assessed using WJEC set criteria and externally moderated.

Duration up to 15 hours.

1. TASK 2: [40%]. One task to be selected from a bank of three tasks set by WJEC.

Internally assessed using WJEC set criteria and externally moderated.

Duration up to 30 hours to commence in the second half of the course.

UNIT 2: Catering, food and the customer

(Written Paper 1 ¼ hours 40%)

Hospitality GCSE (WJEC)

For those students who are seen by the Subject Leader to excel at Catering there will the opportunity to undertake a further GCSE qualification in Hospitality this will commence during the Spring Term of Year 10.

UNIT 3: Hospitality skills related to events and functions

(Controlled Assessment 45 hours 60%)

Event Based Task 60% - One event based task chosen from a list of three WJEC set tasks. Centres can set the task in a realistic hospitality context thus giving the candidates the opportunity to participate in the whole process.

Internally assessed using WJEC set criteria and externally moderated.

Duration up to 45 hours.

UNIT 4: Hospitality and the customer

(Written Paper 1 ¼ hours 40%)

Enrichment Opportunities:

After school cooking club gives the students the chance to explore range of different ingredients challenging recipes to extend the skills taught in lesson. The students also have the opportunity to grow their own vegetables and herbs in the schools gardens. We also have chefs from some of London's leading resturants come and teach master classes in various international cuisines.

Additional Information:

• Suggested Reading / Websites:
• Hospitality &Catering for GCSE
• Examining Food & Nutrition for GCSE
• Practical cookery 10^th edition
• The Theory of Catering 10^th edition