Food Technology is a subject which aims to provide students with the skills required to live independently in the outside world.
The food technology room at Westland’s is a multi-functional room and is one of main hubs of the School. The room is not only used for lessons – students call in to the room for therapeutic reasons, helping them get back on track and ready to return to lessons. During social time the Food Room plays a key role ensuring students have a quiet place to go and eat lunch if required.
Our students excel when it comes to fundraising events for various charitable causes as they all actively take a role in the: making, decorating and selling of cakes; raising valuable funds for our chosen charities.
As a department, we endeavour to provide a rich and varied learning experience for all our students within the Food Technology department, creating a friendly and happy environment which is essential for student progression.
We promote high standards of academic achievement through the design, making and evaluating of results. We work together as an enthusiastic, energetic team promoting a positive, “can do” environment so that all students develop a sense of personal responsibility and self-motivation whilst taking into consideration the needs and achievements of others.
For further information please contact the Food Technology teacher Mrs D. Hall (firstname.lastname@example.org)
The SHAPE Curriculum
Food Technology is committed to ensuring that our students benefit from our whole-Academy approach to education using the SHAPE curriculum. By embedding the ethos and values of this approach, we are able to make sure that our students are aspiring and resilient members of society when they leave us.
Safe: Students learn how to remain safe while preparing and cooking food, learning in detail, the safe use of all equipment in the food room. Students are taught to be aware of their own safety needs and the safety of other students in the food room; ensuring the safe use of equipment as paramount and behaviour remaining outstanding throughout the lesson.
Healthy: Students learn in food technology; how to work safely and hygienically, inclusive of both personal hygiene and kitchen hygiene which encourages a healthy working environment for all students. Covering the Eat well Guide in detail; students are aware of the different food groups and what eating a balanced diet means.
We encourage students to prepare and eat healthy meals as part of their GCSE examination. Students; planning, costing and carrying out food events gives a complete basis for financial planning around food.
Our students leave Westland’s with the cooking skills to be independent young adults, enabling them to take care of themselves in preparation for leaving Westland’s and ultimately moving on to independent living.
Attendance: Attendance in Food Technology lessons is excellent. Students not only enjoy attending timetabled lessons, students will also come to the food room for therapeutic time, this enables them to calm down, regain control and get back on track for other lessons.
Progress: The Quality of Teaching and Learning is reflected in the strong progress in Food Technology lessons. All students are working on or above expected levels, which can be determined by GL Assessments and Progress Tests.
All students are entered for GCSE examinations, leaving with at least 1 GCSE in this subject area. Food technology exam results show a clear understanding of the progress students make in this subject which demonstrates that teaching and learning is at the forefront of student progress in the Food Technology department.
Employable: Students from my subject can go on to college and pursue a career in Hospitality and Catering or seek out work in a Food Establishment as aside from their GCSE qualifications, they also choose to complete a work-based qualification.
A course in Hospitality and Catering offers a unique opportunity in the curriculum for students to develop their knowledge and extend their skills in a vocational context. It provides opportunities to develop candidates’ interdisciplinary skills, a range of Key Skills and improve their capacity for imaginative, innovative thinking, creativity and independence.
It is suitable to both those wanting a suitable qualification for a broader background in this area and equally for those wishing to progress to further education. The subject offers a valuable insight and preparation for those entering the world of work.
The course specification encourages the investigation and study of Hospitality and Catering in a variety of contexts. In these contexts, the candidates are given opportunities to acquire competence, capability and critical thinking skills through the creation, implementation, use and evaluation of a range of resources.
Key Stage 3
The Food Technology Department follows the National Curriculum in Design and Technology, focussing particularly on the making aspects. All students study food. In food lessons students are encouraged to develop food-handling skills using a variety of materials to create a range of good quality, popular dishes often with a multi-cultural theme. It is our aim to develop independent, competent learners who progressively increase their basic food preparation and cooking skills; Students will also learn about; food hygiene and food safety, diet and nutrition, wise food choices when shopping or cooking food within a practical environment. We aim to develop and improve student’s ability to cook for themselves, whilst also preparing themselves for independent living/life in the work place.
In Year 7 students will complete an overview of the following units:
- Healthy eating/ the importance of eating breakfast.
- Equipment/ Eat well plate.
- Main nutrients/ Food choices.
- Planning suitable school meals / Dietary needs.
- Food laws religious choices/ Healthy eating.
- Personal and kitchen safety/ what a healthy person is.
In Year 8 students are given the opportunity to apply their knowledge of nutrition; building on the key factors affecting food choices:
- Food room safety/ Food labels.
- Nutrients/ Healthy eating and healthy lifestyles.
- Adapting recipes/ Sauce making/Foods from different countries.
- Energy need through life/Hydration.
- Food groups/ Calculating nutritional profile.
- Food groups/ Adapting recipes.
Year 9 consolidates Key Stage 3 learning in preparation for Key Stage 4 certification/qualifications:
- Energy need through life/Specific dietary needs.
- Fast food /Health and safety when selling food.
- Bacteria and storage / preservation of food.
- Café project / Understanding how to plan menus.
- Advertising food / catering establishments.
- Different categories of service / Event planning.
Key Stage 4
The Food technology department offer a choice of three courses at Key Stage 4:
- Open Awards Level One Award in Hospitality and Catering
- Open Awards Level Two Certificate in Hospitality and Catering
- Level 2- Food Safety and Hygiene for Catering
The Hospitality and Catering courses offers students a unique opportunity for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. They are a suitable qualification for those who want a broad background in this area for and allows students to focus on the customer service side of the hospitality industry and career progression within the industry. Additionally, students host as a group for part of their exams. Parents and carers are invited to visit Westland’s for the students to cook them a three-course meal.
The Level 2 qualification challenges the students to show their skills and knowledge in a practical way that directly relate to several employment sectors and is suitable for those wishing to progress to further education. Ultimately, the course gives valuable teaching for those entering the world of work.
The specifications encourage investigation and study of hospitality and catering using a variety of contexts and a range of assessment techniques to enable the candidates to respond through practical and investigative work.
Areas of study:
- 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.
The Level 2 Food Safety and Hygiene award is also available during Year 11, this will help students build on their CV in preparation for job opportunities and is a catering industry requirement. This qualification allows students to gain credit for their accomplishments whilst at the same time show their progress through Key Stage 4. It displays that the student has gained several skills relevant to the hospitality and catering industry.