Moorside High School

Moorside High School

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A friendly, caring school with a family ethos

 

Food Technology

Welcome to Food Technology

 In Years 7, 8 and 9 pupils study the principles and concepts of design and production in the context of food materials. Food technology 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 design and make their own products, for example in Year 7 pupils design and make their own savoury scone. This allows students to practically demonstrate their knowledge and creativity, making technology a subject in which pupils of all abilities can learn and achieve.

Food Technology in 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 bronze food award through a scone design and make activity.

  

To see Year 7 pupil ingredient lists click here. 

Food Technology in Year 8

Pupils will work on a range of tasks including convenience and 'smart' food products and explore various types of materials. This will be supported by instruction on a range of more advanced food preparation and cooking techniques. Pupils complete a research project into small cakes as an extended piece of homework. Pupils will complete the silver food award through a pizza design and make activity.

     

To see Year 8 pupil ingredient lists click here.

Food Technology in Year 9

Those pupils opting to carry on with Food Technology 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. Pupils complete the gold food award through a food-based design and research activity linked to a specific country or culture.

    

To see Year 9 pupil ingredient lists click here.

KS3 'Let's get cooking' club

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

WJEC GCSE Catering

This is a legacy qualification, the last exam for this course will be sat in June 2018. It will then be replaced by the Hospitality & Catering Award Levels 1 & 2.

Catering at Moorside High School is becoming an increasingly popular choice at GCSE, and the department often achieves what is elusive in many schools, in that the subject is equally popular with males as with females. The WJEC Welsh examination board single award GCSE in Catering allows students to explore craft, sauce making, baking and creative flair through food presentation.  The intention of the course is to prepare students to create two- and three-course meals along with exploring a range of different ingredients and cultures from around the world.  The unique qualities of this course set students up for learning lifelong catering skills.  By gaining this practical ability students are prepared for the world of work. 

Course Content:

The course consists of nine main areas:

  • The industry – Food and Drink
  • Job roles, employment opportunities and relevant training
  • Health, Safety and Hygiene
  • Food preparation and cooking presentation
  • Nutrition and menu planning
  • Costing and portion control
  • Specialist equipment
  • Communication and record keeping
  • Environmental considerations
 
You will learn to:
  • Demonstrate and apply knowledge and understanding of the Catering Industry
  • Gather and record Catering information
  • Interpret collected evidence and use investigative procedures to form a plan
    of action for set practical tasks
  • Carry out planned tasks by applying appropriate catering skills
  • Arrive at a personal view points and then make decisions related to the tasks
  • Take action based on decisions and evaluate the effectiveness of the catering tasks undertaken
 

Assessment:

There are three main areas of assessment for Catering: 

  • Controlled tasks – this is where two practical tasks are set by WJEC
    and pupils have to show catering skills related to food preparation and service. This covers 45 hours of work and is worth 60%.
  • Written paper on “Catering, food and the customer”. This is a 1¼ hour paper where all questions are compulsory. This is worth 40%.

    

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: