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Food Technology/Hospitality and Catering

Subject: Food Technology/Hospitality and Catering
Subject/Curriculum Leader: Miss D Jones


Key Stage 3:
Statement
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 pastry, mechanical aeration and meat preparation. 


Year 7 Autumn
Health and safety in the kitchen, food safety and hygiene. Practical lessons include:
•    Fruit Salad 
•    Pasta Salad
•    Bread Rolls
•    Rock Cakes

Year 7 Spring
Nutrition and healthy eating focusing on the Eatwell Guide. Practical lessons include:
•    Pizza Scones
•    Kofta
•    Seasonal product

Year 7 Summer
Nutritional needs of specific groups and effects of unsatisfactory nutritional intake. Practical lessons include:
•    Breakfast Muffins
•    Project Practical

Year 8 Autumn
Eatwell Guide; energy balance and protein. Practical lesson include:

•    Savoury Rice
•    Mini Carrot Cake
•    Cheese and Onion Parcels

Year 8 Spring
Nutrition; vitamins and minerals. Food provenance and world foods. Factors affecting food choice. Practical lessons include:

•    Fruit Scone
•    Chicken Goujons
•    Penne Arabiatta


Year 8 Summer
Nutrition and menu planning for specific groups. Practical lessons include:

•    Stir Fry
•    Yeast Dough Pizza
•    Project Practical

Year 9 Autumn
Nutritional analysis and recipe costing. Practical lessons include:

 Practical sessions include:
•    Mushroom risotto 
•    Turkey Burgers
•    Swiss Roll

Year 9 Spring
 Factors affecting food choice and medical needs.
•    Mac n Cheese
•    Fajitas
•    Seasonal Product

Year 9 Autumn
Food provenance and sustainability.
•    Curry
•    Samosa
•    Chilli Con Carne

Key Stage 4
Statement: 
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 and Year 11
  
UNIT 1 – The Hospitality and Catering Industry; Consists of theory work leading up to 1 external exam in June of Year 11 equating to 40% of final the grade.

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
Operation: 
•    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 
EHO: 
•    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 
Legislation 
•    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 
Symptoms: 
•    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 


UNIT 2 – Hospitality and Catering in Action; Consists of scenario-based coursework and a practical cooking exam together equating to 60% of final grade. This assessment is completed in March/April of Year 11.

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 
•    Medical: 
Allergies / Coeliac / Gluten Intolerance / Lactose Intolerance / Diabetes / CHD / Obesity 
•    Religion: 
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 
•    RECYCLE 
•    RETHINK 
•    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