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Food Technology/Hospitality and Catering

Subject/Curriculum Leader: Mrs McDonald 

Key Stage 3: 

Learning to cook is an essential skill which can be developed and honed through-out life.  

Food Technology at Norton College stimulates creativity in our pupils and encourages them to be independent.  

Year 7 builds on prior learning from KS2 about healthy eating and the Eatwell Guide. Students will learn how to design and make a composite meal using the Eatwell Guide. The recipes are designed to incorporate hob and cooker use and the production of products using biological and chemical raising agents. There is also emphasis on health, safety and hygiene requirements in a food production environment. In year 8 recipes are designed so that students acquire more advanced knife skills as well as pureeing, reduction and roux sauces. There is a greater emphasis placed on finishing techniques for food presentation and learning about the properties of ingredients such as raising agents and the functional properties of starch. Year 9 builds on prior learning about nutrition, looking at the different dietary needs throughout life stages and factors which affect food choice. Pupils look at the different job roles in the Hospitality and Catering Industry and the skills required to do these jobs. There is greater emphasis on food provenance and sustainability. Recipes are designed incorporate pasta making, mechanical aeration and meat preparation.  

Year 7 – Autumn term 

Health and safety in the kitchen, food safety and hygiene. Practical lessons include: 

Fruit Salad  

Rock buns 

Pitta Bread  

Pizza sauce to top pitta breads and vegetable preparation.  


Year 7 – Spring term 

Nutrition and healthy eating focusing on the Eatwell Guide. Practical lessons include: 

Courgette and cheese muffins  

Seasonal product 


Year 7 – Summer term 

Nutritional needs of specific groups and effects of unsatisfactory nutritional intake. Practical lessons include: 

Vegetable skewers 



Year 8 – Autumn term 

Seasonality of ingredients and heat transfer in cooking. Practical lessons include: 

Leek and Potato/vegetable Soup  

Tomato and Basil Ragú with Pasta  


Year 8 – Spring term 

Food provenance and world foods; developing knowledge of foods from around the world. Practical lessons include: 

Fresh Farmhouse Mini Bread Rolls 

Vegetable Supreme Pizza 

Victoria Sponge Cup Cakes with Glacé and buttercream Icing.  


Year 8 – Summer term 

Nutrition and healthy eating; carbohydrates, protein, fats, vitamins and minerals. Practical lessons include: 

Macaroni Cheese and Vegetable  

Stuffed Vegetables with Savoury Rice 


Year 9 – Autumn term 

Food contamination, environmental health officer. Practical lessons include: 

Pasta salad- layered  

Lamb/meat alternative kofta (knife skills, vegetable prep, shaping and forming, baking, finishes)  

Mushroom risotto (knife skills, vegetable prep, sweat, boil, simmer, ingredients used to flavour and thicken.)  

Swiss roll (whisking, aeration, baking, filling, forming, decorating, piping)  

Stir Fry  


Year 9 – Spring term 

Job roles in the food industry, factors affecting food choice and sustainability. Practical lessons include: 

Mushroom risotto  

Swiss roll  


Year 9 – Autumn term 

Nutrition and menu planning for specific groups. Practical lessons include: 

Fresh pasta making 

Filling pasta  

Sauce making 

Key Stage 4 

We follow the WJEC EDUCAS Hospitality and Catering specification for this qualification.  

The course is split into 2 units with assessments at the end of each unit. 

Year 10 

UNIT 1 – The Hospitality and Catering Industry; Consists of theory work leading up to 1 external exam in June equating to 40% of final the grade. Students also continue to practice practical skills including finishing and presentation techniques. 

Understand the environment in which hospitality and catering providers operate. 

Hospitality and Catering Industry:  

  • Types of provider  
  • Types of service  
  • Commercial/non-commercial  
  • Services provided  
  • Contract catering  
  • Rating and standards  
  • Job roles  

Understand how hospitality and catering provision operate 


  • Layout  
  • Workflow  
  • Operational activities  
  • Equipment and materials  
  • Stock control  
  • Documentation and administration  
  • Staff allocations  
  • Dress code  
  • Safety and security  

 Understand how hospitality and catering provisions meet health and safety requirements 

  • Health and Safety at work Act  
  • Reporting injuries, disease and dangerous occurrences regulations (RIDDOR)  
  • Control of Substances Hazardous to Health regulations (COSHH)  
  • Manual handling operations regulations  
  • Personal Protective Equipment at Work regulations (PPER) 

Know how food can cause ill health 

Food related cause of ill health:  

  • Bacteria, microbes, chemicals, metals, poisonous plants  
  • Allergies & intolerances  


  • Roles – enforcing environmental health laws  
  • Responsibilities – inspecting business for food safety standards  
  • Follow up complaints, submitting reports  
  • Follow up outbreaks of food poisoning  
  • Collecting samples for testing  
  • Giving evidence in prosecutions, maintaining evidence  


  • Food Safety Act  
  • Food Safety (General Food Hygiene Regulations)  
  • Food Labelling Regulations  

Types of food poisoning:  

Campylobacter, Salmonella, E-Coli, Clostridium Perfringens, Listeria, Bacillus Cereus, Staphylococcus Aureus  


  • Visible symptoms and signs, non-visible signs  
  • Onset time, duration  

Food induced ill health:  

  • Intolerances, allergies  
  • Food poisoning  

Be able to propose a hospitality and catering provision to meet specific requirements 

Review options for hospitality and catering provision  

  • Summarise different options  
  • Advantages and disadvantages of options  
  • Use of supporting information which justify how this meets specified needs  

Year 11 

UNIT 2 – Hospitality and Catering in Action; Consists of scenario-based coursework and a practical cooking exam together equating to 60% of final grade. ​ 

Functions of nutrients in the human body  

  • Carbohydrates: Simple / Complex  
  • Proteins: LBV / HBV  
  • Fats: Saturated / Unsaturated  
  • Vitamins: Fat Soluble: ADEK / Water Soluble: BC  
  • Minerals: Iron / Calcium / Sodium  
  • Fibre (NSP): Soluble / Non-Soluble  
  • Water: Fluid Balance / Water rich foods  

Special Diets: Compare the nutritional needs of different groups of people  

Life Stages:  
Babies / Young Children / Teens / Adults / Elderly / Males / Females  

Allergies / Coeliac / Gluten Intolerance / Lactose Intolerance / Diabetes / CHD / Obesity  

Muslim / Jewish / Halal / Kosher / Christianity / Buddhism / Rastafarian  

Ethical: Vegan / Vegetarian / Pescatarian /Ovo-Vegetarian / BSE / Bird Flu / Fair Trade  

 Characteristics of unsatisfactory nutritional intake  

  • Deficiencies:  
  • Iron (anaemia)  
  • Calcium (rickets)  
  • High fat (obesity / high cholesterol)  
  • High sugar (diabetes)  
  • Vitamins:  
  • B1 – energy  
  • C – immune system  
  • D - SAD  
  • E - antioxidants  

Explain how cooking methods impact on nutritional value.  

  • Boiling  
  • Steaming  
  • Baking  
  • Grilling  
  • Stir Frying  
  • Roasting  
  • Poaching  

 Explain factors to consider when proposing dishes for menus.  

  • Seasonality of food  
  • Special dietary requirements  
  • Nutritional Values  
  • Methods of Cooking  
  • Cost  
  • Portion Control  
  • Menu Types  
  • Food Waste  

 Environment: Explain factors to consider when proposing dishes for menus.  

  • REDUCE  
  • REUSE  
  • REPAIR  
  • REFUSE  
  • Energy Conservation  
  • Carbon Footprint  
  • Green Policies  

 Explain factors to consider when proposing dishes for menus.  

  • Allergies  
  • Intolerances  
  • Gender / Age  
  • Religion  
  • Preference  
  • Ethical Beliefs  
  • Physical Needs  
  • Expectations  
  • Deficiencies  
  • Legislation  
  • Context of Brief  

 Plan production of 2 dishes for menu   

  •  Timings  
  • Skills  
  • Techniques  
  • Contingency Plans  
  • Production Methods  
  • HACCP:  
  • Purchase  
  • Receipt  
  • Store  
  • Preparation  
  • Cook  
  • Serve  
  • Hot Hold  
  • Re-Heat  
  • Freeze  
  • Waste Disposal  
  • High Skill Dishes  

Be able to cook dishes 

  • Techniques in the preparation of commodities. 
  • Assuring quality of commodities to be used in food preparation.  
  • Techniques in cooking commodities. 
  • Complete dishes using presentation techniques.  
  • Use food safety practices