Why food technology?
We all need to eat, so it helps to know something about food — what makes a healthy diet, the best ways to cook food, how to eat well if you’re on a budget, how to stay safe when cooking. When we study food technology, we are learning knowledge and developing a range of skills that will be of the utmost importance throughout the rest of our lives: learning how to cook is a crucial life skill that enables students to feed themselves and others affordably now and in later life.
Students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking opens a door to one of the classic expressions of human creativity.
This is also great subject to study because we are working hard to inspire and nurture the chefs of the future. The hospitality industry is one of the most thriving and important sectors of the modern UK economy, worth over £100 billion in 2019. The UK tourist industry, of which catering is a key component, is one of the largest in the world, employing many thousands of people.
Food technology in key stage 3
In KS3, students develop the basic skills required in food technology as part of a carousel rotation. They focus on developing health and safety and food safety practices, ensuring food is made to a high standard, as well as basic preparation and knife-using skills.
In year 7, students focus on healthy eating and developing basic practical skills. In year 8, they further develop their skills within food, focusing on producing a range of multicultural dishes, enhancing the practical skills learnt in year 7.
Practical outcomes are sequenced to achieve optimal learning outcomes, provide smooth transitions between different products and build upon knowledge developed in previous lessons.
In particular, students 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 — using the kneading method, for example
Food technology/hospitality and catering in key stage 4
Students who choose to continue with food technology in key stage 4 study for a vocational qualification in hospitality and catering. This qualification is all about helping students develop a range of technical skills and abilities within the kitchen environment.
Examination Board: WJEC
Specification Name: Hospitality and Catering Level 1/2 Award
Link: Hospitality and Catering
At times students work independently. On other occasions they work as part of a team to present events and serve customers. It involves theory and practice, with students applying their learning to both sweet and savoury dishes. They also develop their knowledge and understanding by studying a variety of businesses in the hospitality industry.
Students have the opportunity to take part in different catering events, as well as visiting different hospitality establishments.
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