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Food Technology

Key Stage 4 - Study Matrix 2019 - 2020

Rationale

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group.

Hospitality and Catering at St. Aidan’s has been designed to support students 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.

Intent

As part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. At St. Aidan’s through a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage in an iterative process of designing and making. At Key Stage 4, we intend to further equip our students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. We encourage learners to cook and make informed decisions as well as develop life skills that enable learners to feed themselves and others affordably, now and in later life. We do this through the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. In addition, students develop an understanding of the huge challenges that we face globally to supply the world with nutritious and safe food. The curriculum ensures that students can actively contribute to creating a healthier society and improving the nation’s cooking skills. It also sets some learners on the path to careers in the food and hospitality industries.

Implementation

Hospitality and Catering is made up of two units; The Hospitality and Catering Industry and Hospitality and Catering in Action.

This structure has been designed to develop the knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication. Through the two units, learners will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to qualifications that develop specific skills for work in hospitality and catering.

Each of the units in Hospitality and Catering has been designed so that knowledge, skills and understanding are developed through tasks that have many of the characteristics of real work in the sector. Each unit has what is referred to as an applied purpose, which acts as a focus for the learning in the unit. They have been devised around the concept of a ‘plan, do, review' approach so that learners take part in practical activities in different contexts in order to learn the related theories. This approach mirrors many work related activities in the hospitality and catering sector and also provides for learning in a range of contexts. As such, the qualification provides learners with a broad appreciation of work in the hospitality and catering sector and wider opportunities for progression into further education, employment or training. This approach also enables learners to learn in such a way that they develop: Skills required for independent learning and development; A range of generic and transferable skills; The ability to solve problems; The skills of project based research, development and presentation; The fundamental ability to work alongside other professionals, in a professional environment.

Impact

Cooking and healthy eating is an important life skill and food technology is focussed on preparing healthy dishes safely and hygienically. Student’s will explore healthy eating and balanced diets and will learn about nutritional needs of different groups in society. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves affordably and well, now and in later life. Hospitality and Catering at St. Aidan’s has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study.

Year 10 Year 11

1 - The Hospitality and catering industry

2 – Job requirements and working conditions in the hospitality and catering industry

3 - Factors affecting the success of hospitality and catering providers

4 – The operation of the kitchen

5 – The operation of the front of house

6 – Meeting customer requirements

7 – Health and safety responsibilities of employers and employees for personal safety

8 – Risks and control measures for personal safety in hospitality and catering

9 – Food-related cause of ill health

10 - Food allergies and intolerances

11 - Food safety legislation

12 - The role and responsibilities of environmental health officers

13 - Hospitality and catering provision for specific requirements

8 – Nutrients

9 – Nutritional need for specific groups

10 – Unsatisfactory nutritional intake

11 – The impact of cooking methods on nutritional value

12 – Menu planning

13 – Environmental issues and menu planning

14 Menu planning: meeting customer needs

15 – The production of dishes for a menu

16 – Commodities

17 – Techniques used in preparation of commodities

18 – Cooking methods

19 – Presentation technique

20 - Recipes