FOOD TECHNOLOGY
Introduction from the Subject Leader
The Food Technology Department aims to promote confidence, engagement and enjoyment in the planning, preparation and making of a broad variety of food menus.
We recognise the relevance of helping young people to understand the importance of healthy eating, to live healthy and strive to include guidance and practice in healthy eating within the food curriculum, at Key Stage 3 and Key Stage 4.
The team believes that young people at Prince Andrew School deserve to be supported to reach their potential in their studies of food whilst gaining a passion for cooking that will continue throughout their lives.
Key Stage 3 Food Technology
‘To all students a much loved subject.’
Subject Content:
· Safety and first aid in the kitchen
· Kitchen equipment
· Food commodities
· Special occasions
· Cooking methods
· Cake making
· Pastry making
· Yeast cookery
· Healthy eating
· Meal planning
Opportunities at Key Stage 4
GCSE Level Food & Nutrition
A very popular subject which is well subscribed by all students. This is a two year course, which aims to develop an awareness of food & nutrition and its relationship to health, food safety and preparation.
Subject content:
Nutrition
Cooking of food
Convenience foods
Basic mixtures
Food spoilage
Food preservation
Kitchen planning
Kitchen safety and first aid
Assessment:
Paper 1: 50% (100) marks, 1 (2hrs) Written paper will test the candidate’s knowledge of theory and practice.
Paper 2: 50% (100) marks. (2 ½ hrs with a planning session of 1 ½ hrs) – Practical examination.
Grades available: A*- G
VRQ Food Studies
This subject leads on to the NVQ which could enable a student to go on to becoming a Qualified Chef.
Who is involved in this qualification?
· The candidate
· Tutor/ Assessor
· Internal Verifier (IV)
· Quality Assurance Co-ordinator (QAC)
· External Verifier (EV)
This course of study is made up of units of work concerned with the Hospitality and Catering Industry.
· E301 Introduction to the hospitality and catering industry
· E302 Customer service in the hospitality industry
· E303 Serving food and drink
· E304/305 Basic food preparation and basic cooking
Students are given a portfolio which contains all the units of work. The portfolio includes assignments which require feedback and evidence to be completed in order to gain the full qualification from City & Guilds.
Introduction from the Subject Leader
The Food Technology Department aims to promote confidence, engagement and enjoyment in the planning, preparation and making of a broad variety of food menus.
We recognise the relevance of helping young people to understand the importance of healthy eating, to live healthy and strive to include guidance and practice in healthy eating within the food curriculum, at Key Stage 3 and Key Stage 4.
The team believes that young people at Prince Andrew School deserve to be supported to reach their potential in their studies of food whilst gaining a passion for cooking that will continue throughout their lives.
Key Stage 3 Food Technology
‘To all students a much loved subject.’
Subject Content:
· Safety and first aid in the kitchen
· Kitchen equipment
· Food commodities
· Special occasions
· Cooking methods
· Cake making
· Pastry making
· Yeast cookery
· Healthy eating
· Meal planning
Opportunities at Key Stage 4
GCSE Level Food & Nutrition
A very popular subject which is well subscribed by all students. This is a two year course, which aims to develop an awareness of food & nutrition and its relationship to health, food safety and preparation.
Subject content:
Nutrition
Cooking of food
Convenience foods
Basic mixtures
Food spoilage
Food preservation
Kitchen planning
Kitchen safety and first aid
Assessment:
Paper 1: 50% (100) marks, 1 (2hrs) Written paper will test the candidate’s knowledge of theory and practice.
Paper 2: 50% (100) marks. (2 ½ hrs with a planning session of 1 ½ hrs) – Practical examination.
Grades available: A*- G
VRQ Food Studies
This subject leads on to the NVQ which could enable a student to go on to becoming a Qualified Chef.
Who is involved in this qualification?
· The candidate
· Tutor/ Assessor
· Internal Verifier (IV)
· Quality Assurance Co-ordinator (QAC)
· External Verifier (EV)
This course of study is made up of units of work concerned with the Hospitality and Catering Industry.
· E301 Introduction to the hospitality and catering industry
· E302 Customer service in the hospitality industry
· E303 Serving food and drink
· E304/305 Basic food preparation and basic cooking
Students are given a portfolio which contains all the units of work. The portfolio includes assignments which require feedback and evidence to be completed in order to gain the full qualification from City & Guilds.
