FOOD TECHNOLOGY

KEY STAGE 3:

 

Year 7

  • Health and safety in food preparation areas 

  • Healthy eating, basic nutrition and the Eatwell Guide 

  • Key skills 

  • Seasonality 

  • Food waste & Sustainability  

 

Year 8

  • Food hygiene and safety 

  • Macro nutrients, sources & Functions 

  • More advanced practical skills 

  • Food styling 

  • Technical challenge competitions 

Year 9

  • Applied Nutrition & Dietary needs 

  • Food science experiments 

  • Advanced skills through practical work 

  • Environmental issues relating to food production 

  • Technical challenge competitions 

 

 
KEY STAGE 4:

Option 1: Food preparation and Nutrition WJEC

 

Food Preparation and Nutrition in Action Coursework:  50% of qualification

 

Non-Examined 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.

 

Non-Examined 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.

 

Written Exam 50% of qualification

Based on the following 6 areas

1. Food commodities

2. Principles of nutrition

3. Diet and good health

4. The science of food

5. Where food comes from

6. Cooking and food preparation

OR

Option 2: WJEC Level 1/2 Hospitality and Catering

The WJEC Level 1/2 Award in Hospitality and Catering is designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It provides learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

 

  • Principles of nutrition 

  • Diet and good health 

  • Applied nutrition in a vocational setting 

  • Hospitality & Catering industry 

 

 

KEY STAGE 5:

 

WJEC Level 3 Diploma in Food Science and Nutrition:

The WJEC Level 3 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment.

The applied purpose will also allow 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

  • the ability to apply learning in vocational contexts

 

This then van lead to University courses in:

  • Food Science

  • Dietetics

  • Nutrition

  • Nursing

 

Last updated: September 2019

© 2015 - by Sacred Heart Catholic High  School, Fenham, Newcastle upon Tyne, NE4 9YH

Designed & Constructed by michael.ashton@shhs.org.uk