Design and Technology – Food
Students follow a varied curriculum, utilising the department’s resources, allowing them to experience various ingredients and manufacturing processes. Students experience a wide variety of areas that allow them to develop competent practical skills to ensure sound knowledge of all occasions.
Pupils work through a variety of projects developing a range of practical and communication skills. A number of design and make activities are used to build the skills of the students.
All pupils study Entry Level Design and Technology: Food which consists of the following units:
Externally-set Assessment Task: Compulsory Unit 1 – Health and Safety in Design and Technology
Externally-set Assessment Task: Compulsory Unit 2 – Evaluating Existing Products
Unit 4 – Food Handling, Preparation and Storage.
Unit 6 – Cereals from Source to Table.
At KS4 pupils study GCSE – WJEC Catering:
Controlled Assessment builds on work done in Key Stage 3, and students are expected to work independently on projects, utilising the properties of appropriate ingredients and the department’s equipment and facilities.
The areas of study are:
- 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.
The examinations board and syllabus details for this course are:
There is one tier of assessment covering grades A* to G.
Unit 1 – Catering skills related to food preparation and serving.
Two practical tasks selected from a bank of six WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated.
45 hours in total – 60%
Unit 2 – Catering, food and the customer.
One written paper 1 ¼ hours which is externally set and marked. All questions are compulsory and targeted at the full range of GCSE grades – 40%
February 3rd 2015
Two year 11 students: Toni P and Danielle W took part in a practical examination today in the Food Technology Department. This was Task 1 of a three part examination framework for WJEC Catering GCSE. Both students spent the morning preparing four dishes suitable for ‘Afternoon Tea’ in the afternoon the dishes were evaluated and marked by the HOD Alison Wood.
BTEC Home Cooking Skills Level 1 and 2 Award:
Level 1 – 4 Credits: Focuses on giving young people the skills to prepare delicious and nutritious home-cooked food – using fresh ingredients – as well as an understanding of the value of passing on cooking knowledge.
Level 2 – 6 Credits: Develops the student’s ability to plan and prepare a series of nutritious home-cooked meals for breakfast, snacks, lunch and dinner, and helps them understand how to cook economically.
Both units are a portfolio-based approach to assessment also supports the development of communication skills, critical skills of analysis, team-working, working from a prescribed brief, working to deadlines, presenting information effectively, accurately completing tasks and processes and study skills such as research and time management.
To support the students learning, extra-curricular visits are a part of all three courses. Farm visits together with food production areas are key to ensure sound knowledge in this subject.
https://www.tes.co.uk/teaching-resource/wjec-catering-revision-powerpoints-6170024– This is a good link to powerpoints for GCSE catering.