Design & Technology - Hospitality and Catering

Aims

Design and Technology is an inspiring, rigorous and practical subject. Using creativity and imagination, students design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values.

We aim to:

  • Develop the creative, technical and practical expertise needed to perform everyday tasks confidently.
  • To build and apply knowledge and understanding and skills in order to design and make high quality products for a wide range of users
  • To be able to evaluate and test their ideas and work of others
  • To understand and apply the principles of nutrition and learn to cook a wide range of dishes

 

Teaching and Learning

A range of methods and teaching styles are used to deliver exciting lessons. The skills and knowledge components associated with the course are delivered through project work. They may work individually, in small groups or teams to solve problems. Students learn theory details of products and processes by understanding the activity first hand. ICT is used to supplement this process – students are issued with a range of work sheets designed to improve understanding of each topic. Power Points and video clips are also used. Girls will also use 3D printers, a laser cutter and scanners.

 

Assessment for learning                            

Students will start Year 7 with a baseline assessment. This will be followed by giving regular feedback using ‘closing the gap’ sheets on each unit of work that is marked. Students will be able to improve and reflect on their work.

Success criteria for assessment will be clearly explained to the students. Students will be actively involved in the assessment process through self and peer assessment.

 

Home Learning

Students are issued with differentiated homework challenges and are able to select the task. They are closely related to classwork. These challenges involve different kinds of activities, such as research, discussing a topic, designing, drawing, learning and preparing ingredients.

Homework is recorded in the student planner and on ‘Show my Homework’ website.

 

Equipment

Aprons are required for Food Technology and Graphics/Resistant materials.

Containers to take food products home

An accurate set of scales for weighing ingredients in preparation for lessons

Key Stage 3

Design & Technology

Programme of Study

Year 7

Autumn term

Spring term

Summer term

Food

Developing Practical Skills linked to the eat well plate

Developing Practical Skills

Design and make task

 

 

 

 

D&T

Electronic Christmas cards

Clock Project

Clock Project

 

 

 

 

Year 8

Autumn term

Spring term

Summer term

Food

Healthy eating, developing practical skills and making a variety of products.

Healthy eating, developing practical skills and making a variety of products.

Healthy eating, developing practical skills and making a variety of products.

 

 

 

 

D&T

Jewellery Boxes

Jewellery Boxes

Acrylic Jewellery

 

Additional Information

STEM activities

Food club in 6 weeks blocks for each year group

 

 

How Parents/ Carers can help

Parents are encouraged to take an interest in their daughters work and particularly support her with the homework challenges so that they are completed in full and on time. Ensure your daughter has the necessary equipment and ingredients for lessons.

 

If you have any further questions about this course, to whom do I speak?

Mrs Haylock, Mrs Jackson

Key Stage 4 (Last examination in 2017)

Hospitality and Catering

 

Programme of Study

Students follow WJEC GCSE syllabus.

Specification number: 4730

http://www.wjec.co.uk/uploads/publications/15996.pdf?language_id=1

Unit 1

Unit 2

  • Catering skills related to food preparation and service

Catering, food and the customer

 

 

Accreditation Structure

Unit 1 - Two pieces of controlled assessment     60%

Unit 2 - Written examination paper 1hour 15mins        40%

Additional Information

Revision sessions
Catch-up or improvement sessions

Careers guidance particularly related to the industry

How Parents/ Carers can help

Support your daughter with ensuring she has ingredients for practical tasks.

Key websites: WWW.BBC.FOOD.CO.UK

                       www.bnf.co.uk

GCSE WJEC Catering Study and Exam Practice Revision Guide ISBN: 978 1 84762 988 3 (WWW.CGPBOOKS.CO.UK)

Hospitality & Catering for GCSE textbook ISBN: 978 0 340 98682 0 (www.hoddereducation.co.uk)

If you have any further questions about this course, to whom do I speak?

          Mrs Haylock

 

Food Preparation & Nutrition

Key Stage 4

 

Programme of Study

Students follow the   WJEC / EDUQAS syllabus.

Specification number: 601/8093/6

Link to the specification: http://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/eduqas-gcse-food-preparation-nutrition-spec-from-2016.pdf?language_id=1&dotcache=no&dotcache=refres

Unit

 

Principles of Food Preparation & Nutrition

This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content. Section A: questions based on stimulus material. Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Food Preparation & Nutrition in Action

Assessment 1: The Food Investigation Assessment A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. : Assessment 2: The Food Preparation Assessment Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

 

Accreditation Structure

Unit

Assessment

Length

Weighting

Principles of Food Preparation & Nutrition

Written examination

1 hour 45 minutes

50%

Food Preparation & Nutrition in Action

Food Investigation

8 hours

15%

 

Food Preparation

12 hours

35%

 

Additional Information

Revision sessions
Catch-up or improvement sessions

Careers guidance particularly related to the industry

How Parents/ Carers can help

Support your daughter with ensuring she has ingredients for practical tasks. Completing Homework tasks which will be put on SMHW.

Key websites: WWW.BBC.FOOD.CO.UK

                       www.bnf.co

Textbook Food Preparation & Nutrition, Keepin, Buckland ISBN 9781471867507 (www.hoddereducation.co.uk)

If you have any further questions about this course, to whom do I speak?

          Mrs Haylock

  • The Jack Petchey Foundation
  • Specialist Schools Trust
  • Sport England
  • Church of England Affiliation Scheme
  • The Duke of Edinburgh Award
  • Healthy Schools
  • LIFE Education
  • Ofsted Good