Moorside High School

Moorside High School

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A friendly, caring school with a family ethos

 

Food & Nutrition

Welcome to Cooking & Nutrition

 In Years 7 and 8 pupils study the principles and concepts of design and production in the context of food materials. Food & Nutrition teaches cooking skills and recipe development with emphasis on healthy eating, diet and nutrition, and the importance of making informed food choices. Special attention is given to health, safety, hygiene and proper use of equipment. Through practical lessons and evaluating products, students learn to think critically and imaginatively and are able to use their skills to adapt and make their own products. This allows students to practically demonstrate their knowledge and creativity, making technology a subject in which pupils of all abilities can learn and achieve.

Year 7

Pupils develop a basic understanding of the nutritional requirements of a healthy diet through mainly practical sessions.Pupils learn basic food preparation techniques with particular focus on fruit and vegetables. Pupils complete the 1 star chef award as an extended homework project. Click here for details.

  

To see Year 7 pupil ingredient lists click here. 

Year 8

Pupils will learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste. Emphasis within their work is upon diet and health. Pupils will complete the 2 Star Chef award as an extended homework project. Click here for details.

     

To see Year 8 pupil ingredient lists click here.

Hospitality & Catering in Year 9

Those pupils opting to carry on with Food & Nutrition will extend their First and Second Year work on the importance of nutrition and  in leading a healthy lifestyle. Pupils will also look at prevention of food poisoning by looking at correct storage and preparation of food. Pupils will work on developing their practical skills further such as sauce making, curries and pastry making. This will prepare them for further study at GCSE level.

    

KS3 'Let's get cooking' club

The club meets weekly after school until 4 pm, see Mrs Crow for information. Cooking

GCSE Hospitality (WJEC Single Award)

The GCSE in Hospitality and Catering should enable candidates to develop a broad range of skills and knowledge in a vocational context, as a basis for progression into employment or further learning. The course consists of two parts:

Unit 3: Hospitality skills related to events and functions

Event Based Task 120 marks (120 UMS) One event based task taken from a list of WJEC set tasks. Internally assessed using WJEC set criteria and externally moderated. 45 hours in total. 60% UNIT 4: Hospitality and the customer Written Paper 1 ¼ hours 80 marks (80 UMS) 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.

Areas of study:

  • The industry – hospitality.
  • Types of service provided and the related client groups.
  • Job roles, employment opportunities and relevant training.
  • Menu planning, preparation and presentation.
  • Planning for functions and events.
  • Costing menus and events.
  • Customer care.
  • Standards of service.
  • Communication and teamwork.
  • Environmental considerations

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WJEC Hospitality & Catering Levels 1 & 2

The WJEC Level 1/2 Award in Hospitality and Catering has been designed to support learners in schools and colleges who want to learn about this vocational sector and the potential it can offer them for their careers or further study.

It is most suitable as a foundation for further study. This further study would provide learners with the opportunity to develop a range of specialist and general skills that would support their progression to employment.

Employment in hospitality and catering can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing.

All of these roles require further education and training either through apprenticeships or further and higher education.

By studying Level 1 & 2 Hospitality and Catering learners will be able to:

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
  • Understand and explore the Hospitality and Catering industry, the job roles and the different types of equipment use to support the industry.

Content Overview

Unit 1: The Hospitality and Catering Industry

  • 40% (90 Marks) are through assessment by an online written examination – 1 hour 30 minutes

Areas of content:

  1. Understand the environment in which hospitality and catering providers operate Principles of nutrition.
  2. Understand how hospitality and catering provisions operate.
  3. Provision meets health and safety requirements Cooking and food preparation.
  4. How food can cause ill health.
  5. The hospitality and catering provision to meet specific requirements.

Unit 2: Hospitality and Catering in Action

  • 60% Non Examination assessment: internally assessed, externally moderated.
  • 9 hours which includes a 3 hours practical exam.
  • Practical exam is a two course meal for two people with accompaniments.

Areas of Content:

1.    The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.

2.    Propose four nutritional dishes for The Western Deli and Coffee Shop

3.    Plan for the production of two dishes that could be included on the menu

4.    Prepare, cook and present the two dishes that the apprentice will prepare and cook. 

WJEC will set tasks for each assessment.

Examples below:

The business owner has employed a new catering manager together with a chef and three catering assistants who will support the kitchen and front of house. There are also plans to employ an apprentice from the local university.

The catering manager and chef want the menu to meet the diverse needs of the local people. They also want to rid the premises of the reputation for unhealthy food.

Grading

Level 1 Pass

Level 2 Pass

Level 2 Merit

Level 2 Distinction

    

Revision

Past Questions: