Food Studies

SECTION LINKS

LEISURE CENTRE

Subject

Food Studies

Art

Subject leader

Mr A Mwangi

Beauty Therapy

About the subject

Year 7 Overview

Cooking and Nutrition at KS3

As part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils 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 pupils to feed themselves and others affordably and well, now and in later life.

 

Pupils are be taught:

• principles of nutrition and health.

• cooking  a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

• skills 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]

•  seasons and characteristics of a broad range of ingredients.

 

The current GCSE Hospitality and Catering specification offers a unique opportunity for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. 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.

 

The BTEC Hospitality (QCF) level 3 qualification is designed to provide highly specialist, work-related qualification in a range Hospitality and Catering sector. The qualification gives learners the knowledge, understanding and skills that they need to prepare for employment. The qualification provides progression opportunities to higher education, degree and professional development.

During this year the students are introduced to the subject, as a vast majority of them have not participated in Food Studies work previously. The topics covered are:

• Hygiene and safety in the kitchen

• Using the cooker

• Kitchen equipment and safe knife skills.

• Design and make project- potato salad

• Healthy Eating- the eat well plate and nutrition

• Using fruit in cooking.

Practical sessions are linked to the topics being covered at the time.

Year 8 Overview

The year 8 scheme consolidates the learning in year 7; students are expected to be more confident in terms of using equipment and carrying out basic food preparation skills. Topics covered include:

• Review of hygiene and safety in the kitchen

• The eat well plate and nutrition

• Meat and meat alternatives

• Fish and its importance in the diet

• Dairy foods

• Design and make project- scones

• Eggs- farming methods and uses in cooking

• Multicultural foods

Practical sessions are linked to the topics being covered at the time.

Year 9 Overview

During year 9, students become noticeably confident and can carry out practical skills with more independence and accuracy.

Topics covered include:

• Review of hygiene and safety

• Review of healthy eating- eat well plate and nutrition

• Diet though the life stages, including diet-related illnesses

• Energy needs and factors that affect these

• Design and make project- pizza

• Responsible food sourcing- including farm assured, organic foods, seasonality, fair trade, sustainability, and food miles

• Pastry

• Starchy foods

Practical sessions are linked to the topics being covered at the time.

Year 10 Overview

The specification encourages the investigation and study of hospitality and catering in a variety of contexts. It utilizes a range of assessments to enable the candidate to respond through practical and investigative work.

 

Topic by topic 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.

 

Assessment

Unit 1 - Catering skills related to food preparation and service

 

 Task 1 - (20%)

 Candidates choose one from the following bank of tasks.

 

1. Chefs use a wide range of fruit and vegetables to add colour, flavour and texture to their menus. Using fruit and vegetables produce and serve four interesting dishes that would be popular with customers.

 

 2. There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu.

 

3. Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

Year 11 Overview

Topic by topic study

 

• Costing and portion control.

• Specialist equipment.

•  Communication and record keeping.

•  Environmental considerations.

 

Task 2 - (40%)

Candidates will choose one from the following bank of tasks. All tasks must cater for two covers.

 

1. The local hotel in your area is holding an international week. As the trainee chef you have been invited to take part and have been asked to prepare a two-course meal from a country of your choice.

 

2. Celebrity chefs have been promoting the importance of a healthy diet. As a school/college caterer you have been asked to produce and serve a two- course meal that would encourage healthy eating in the school/college restaurant.

 

3. You have been selected to represent your school/college in the 'Young Chef of the Year' competition. You have been asked to plan, prepare and serve a two course meal for two covers suitable for customers with a specific dietary need. (You must clearly indicate and justify the specific dietary need you intend to cater for)

 

Examination

Hospitality and the customer  (40%)

Written Paper 1 ¼ hours 80 marks

 

The examination consists of one paper which will be externally set and marked. All questions are compulsory and targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from the hospitality content.

Exam board used for GCSE

Specification number.

 

WJEC     600/5577/7

 

Link to the specification from the exam board

(A) Lower Site

Green Lane Lower Site

Dagenham

Essex

RM8 1AL

Tel: 02082704222

Fax: 020 8270 4220

(B) Upper Site

Gosfield Road Upper Site

Dagenham

Essex

RM8 1JU

Tel: 020 8270 4200

Fax: 020 8270 4210