Hednesford Valley High

Hednesford Vallery High School

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Food Technology

 

Year 7 Autumn Term

During the first half term students are introduced to working in a kitchen environment. They cover Health and safety, personal hygiene and learn how to use small pieces of electrical equipment. They make themselves hot drinks and simple snacks and have the opportunity of eating what they make.

After half term students continue to make hot snacks including toasties and various pizzas. They then move on to a selection of Christmas baking, including biscuits and a Yule log.

Spring Term

This term students will work on increasing their practical skills in the Food Technology room. They will make, sandwiches, toasties, hot and cold snacks to build on skills such as spreading, mixing, cutting and slicing to enable them to be self-sufficient in a practical situation. Students will consider Health and Safety and personal hygiene within a practical setting.

They will also look at basic nutrition and The ‘Eat-well’ plate.

Summer Term

Over this term students will be developing their practical skills in the Food Technology room. They will re-cap and make hot and cold drinks. They will make a selection of biscuits and cookies and simple puddings- to build on skills such as spreading, mixing, cutting and slicing to enable them to be self-sufficient in a practical situation.

They will then move on to make a selection of small cakes. They will consider Health and Safety, personal hygiene, nutrition and healthy and unhealthy food choices.

 Year 8 Autumn Term

At the beginning of the term students will make a selection of small cakes and muffins using the “rubbing in” method and melting method of cake making. They will look at food groups and nutrition, The Eat well plate and a balanced diet.

After half term we will make a selection of pastry dishes, and then continue with some Christmas baking. We will also take part in two tasting sessions’ yogurts and exotic fruits.

We will study food labelling and the food traffic light system.

Spring Term

Over this term students will work on increasing their practical skills in the Food Technology room. They will continue using various pieces of kitchen equipment and utensils they will follow written/symbol recipe sheets. They will continue to study “rubbing in”, “creaming” and “melting methods” in cake and biscuit making and consider healthy alternatives.  They will continue to work on Health and Safety and personal hygiene within a practical setting.

 They will also learn about healthy eating, look at where foods come from, Seasonality, Foods from around the world, Vegetarianism, food allergies/ cultural restrictions whilst making a variety of different muffins, simple cakes, biscuits and tarts.

Summer Term

During this term we will work on developing more practical skills in the Food Technology room. They will learn how to prepare a selection of fresh vegetables, they will look at combing different ingredients together to create different tastes and textures. They will continue to follow written/symbol recipe sheets as well as continuing to work on Health and Safety and personal hygiene within a practical setting.

 They will also learn about food storage, high risk foods, food traffic light labelling, food poisoning and the danger zone.

Year 9 Autumn Term

To begin with students will start to work towards obtaining unit awards for the ASDAN Foodwise short course. They will work through Module 1 Healthy Eating. To do this they need to complete 4 outcomes to gain a unit award. They will cover food groups, nutrients and their benefits to the body. They will explore the meaning of a healthy diet, including current healthy eating guidelines, recommended daily allowances, food labelling and healthier food options. They will take part in tasting sessions and several practical lessons.

After half term students will continue to develop their practical skills putting fresh ingredients together to make simple meals.

Christmas baking is then planned for the last two weeks of term.

Spring Term

Students will continue to work on ASDAN Foodwise Module 5 Entertaining.

Students will look at planning, costing and purchasing the ingredients for a meal they have chosen. They will work as a team and allocate jobs and actually produce the meal and sit down and eat together. They will also look at what is required to organise an event and again as a team they will take on various roles to organise a child’s birthday party creating a menu and producing all of the food items chosen.

We will also revisit Health and Safety and personal hygiene in the kitchen . We will compare ‘Use by’ and Best before dates and look at the correct way to store foods.

Summer Term

Students will complete the ASDAN Foodwise Module 7 -Practical Cooking Skills. For this module we will cook a selection of dishes covering as many practical skills as we can including, bread making, whisking steaming, poaching, dry frying, griddling etc and make cakes/pastries by creaming, rubbing in, whisking, and melting methods. Students will create an evidence folder for each dish/meal cooked to cover all the skills required.

We will also look at various catering establishments, cafes, fast food outlets, vending machines, airplane food and learn how each establishment manages their budgets identifying the main differences between them all. We will take a visit to McDonalds restaurant, tour the kitchen learn all about how the business is run and interview the manager of the store.

Year 10/11 SLD Food Tech

Over the next year students will work towards gaining 8 credits to achieve the Entry 3 Award in Hospitality. They will need to cover two mandatory units and 3 optional units to achieve the required credits. Some will then have the opportunity to make up the credits to 13 by completing more units to gain the Entry Level Certificate.

Autumn Term

During the first half of the term students will identify the types of hospitality and catering outlets that make up the industry and outline the different services they offer their customers and users. They will then begin to look at the different types of job roles within the industry, looking at job descriptions, responsibilities, pay etc. They will also look into career opportunities available in Cannock and surrounding areas, they will look at types of contracts, shift patterns etc.

The second half of the term students learn about the importance of good customer service. They will be taught some basic principles of positive verbal and non -verbal communication. They will cover the importance of good personal presentation and hygiene and the need to comply with uniforms/dress codes etc.

This unit enables students to gain some practical skills in customer service and good communication.

Spring Term

This term students will develop the skills needed for preparing and serving food and drink safely and hygienically under supervision. They will work as a food and drink service team, plan a menu/drinks list to open a café. They will take pre-orders for food items/drinks, create shopping lists and purchase food. They will then store food correctly and when needed will run a café on a few selected dates, where they will prepare and serve food items to staff/visitors.

The second half of the term students will look at food preparation in more detail. Enabling students to develop the skills needed for the presentation of basic food items, enabling them to use equipment safely and hygienically.

Summer Term

The last part of this award, students will develop the skills needed for cooking basic food items using different cooking methods. Students will need to cover all methods of cookery and will then need to review their own dishes and make suggestions for improvements.

The second half of the term students will look at Health and Safety, protective clothing, personal hygiene, safe food handling practices, reporting illnesses, reporting accidents, covering cuts appropriately and the correct procedure for the treatment of burns.

The last few weeks of this term students will complete a range of simple baking to take home.

Year 10 MLD Food Tech

Over the next year students will work towards gaining 10 credits to achieve the Level 1 Award in Hospitality. They will need to cover two mandatory units and 3 optional units to achieve the required credits. Students will then have the opportunity to make up the credits to 14 by completing more units to gain the  Level  1 Certificate.

Autumn Term

During the first half of the term students will identify the types of hospitality and catering outlets that make up the industry and outline the different services they offer their customers and users. They will then begin to look at the different types of job roles within the industry, looking at job descriptions, responsibilities, pay etc. They will also look into career opportunities available in Cannock and surrounding areas, they will look at types of contracts, shift patterns etc.

The second half of the term students learn about the importance of good customer service. They will be taught some basic principles of positive verbal and non -verbal communication. They will cover the importance of good personal presentation and hygiene and the need to comply with uniforms/dress codes etc.

This unit enables students to gain some practical skills in customer service and good communication.

Spring Term

This term students will develop the skills needed for preparing and serving food and drink safely and hygienically under supervision. They will work as a food and drink service team, plan a menu/drinks list to open a café. They will take pre-orders for food items/drinks, create shopping lists and purchase food. They will then store food correctly and when needed will run a café on a few selected dates, where they will prepare and serve food items to staff/visitors.

The second half of the term students will look at food preparation in more detail. Enabling students to develop the skills needed for the presentation of basic food items, enabling them to use equipment safely and hygienically.

Summer Term

The last part of this award, students will develop the skills needed for cooking basic food items using different cooking methods. Students will need to cover all methods of cookery and will then need to review their own dishes and make suggestions for improvements.

The second half of the term students will look at Health and Safety, protective clothing, personal hygiene, safe food handling practices, reporting illnesses, reporting accidents, covering cuts appropriately and the correct procedure for the treatment of burns.

The last few weeks of this term students will complete a range of simple baking to take home.

Year 11 MLD Food Tech

Students will be completing AQA Unit Awards For Independent Living. This is a programme which has four units which will support/prepare students for living independently in the community.

Autumn Term

Over the next 14 weeks students will develop the knowledge, understanding and confidence to prepare for independent living. In Unit 1 students will cover a variety of topics including personal hygiene and personal care, healthy lifestyles, washing, ironing and household cleaning. Then plan and prepare snacks on a budget, international cookery, some skilled based cookery sessions and then some basic food hygiene and food storage.

Spring Term

During this term students will look at different types of bank accounts and banking terminology e.g. direct debits, standing orders. They will learn how to open a bank account, look at bills you would have to pay if living independently.

They will then look at potential dangerous situations using gas appliances and ways to prevent them, look at electrocution and ways to prevent it, house fires, and safety measures that can be taken to protect a home and the people who live in it.

Summer Term

During this term we will look at planning to move into a new accommodation. We will consider who can help you do this and what you would need to do. We will make a list of the essential items that will need to be purchased prior to moving. We will need to work out how much these items will cost whilst working to a budget. We will look at income and expenditure for a month and work out utility bills/food etc. leaving available income. We will also make a list of emergency utility and repair services that may be required.

Year 12  Food Tech

Over the next year students will work towards gaining 8 credits to achieve the Entry 3 Award in Hospitality. They will need to cover two mandatory units and 3 optional units to achieve the required credits. Some will then have the opportunity to make up the credits to 13 by completing more units to gain the Entry level certificate.

Autumn Term

During the first half of the term students will identify the types of hospitality and catering outlets that make up the industry and outline the different services they offer their customers and users. They will then begin to look at the different types of job roles within the industry, looking at job descriptions, responsibilities, pay etc. They will also look into career opportunities available in Cannock and surrounding areas, they will look at types of contracts, shift patterns etc.

The second half of the term students learn about the importance of good customer service. They will be taught some basic principles of positive verbal and non -verbal communication. They will cover the importance of good personal presentation and hygiene and the need to comply with uniforms/dress codes etc.

This unit enables students to gain some practical skills in customer service and good communication.

Spring Term

This term students will develop the skills needed for preparing and serving food and drink safely and hygienically under supervision. They will work as a food and drink service team, plan a menu/drinks list to open a café. They will take pre-orders for food items/drinks, create shopping lists and purchase food. They will then store food correctly and when needed will run a café on a few selected dates, where they will prepare and serve food items to staff/visitors.

The second half of the term students will look at food preparation in more detail. Enabling students to develop the skills needed for the presentation of basic food items, enabling them to use equipment safely and hygienically.

Summer Term

The last part of this award, students will develop the skills needed for cooking basic food items using different cooking methods. Students will need to cover all methods of cookery and will then need to review their own dishes and make suggestions for improvements.

The second half of the term students will look at Health and Safety, protective clothing, personal hygiene, safe food handling practices, reporting illnesses, reporting accidents, covering cuts appropriately and the correct procedure for the treatment of burns.

The last few weeks of this term students will complete a range of simple baking to take home.

 

Lifeskills.

Year 9/10/11  Friday Vocational Carousel Groups

Autumn Term

With this group we are working towards AQA unit awards. At the start of the term we are working on developing cookery skills. We are working at Level 1.

The unit involves completing a risk assessment for the kitchen area, choosing a healthy recipe to prepare. Budgeting for your recipe, shopping for ingredients, storing ingredients appropriately and then cooking the selected dish.

After half term we will continue with this unit. We will cook the dish again, prepare the ingredients following a recipe, taste test the dish during the cooking process, recognize when the cooking process is finished, evaluate the dish, apply improvements and adapt the recipe to make more healthy.

We will also look at cooking methods and discuss the advantages and disadvantages establishing which are healthier.

Spring Term

This term we are completing the safe use of basic kitchen equipment unit. We will look at various pieces of kitchen equipment identify its name and uses and also understand how to use it safely. We will take part in many practical sessions using all of the identified pieces of equipment. We will look at risk assessments, we will identify how to clean, store and maintain chosen pieces of kitchen equipment and we will also look at basic health and hygiene in the kitchen.

To finish this unit we will create a personal hygiene display of rules which need to be followed when working in the kitchen.  

Summer Term

During this term we are going to cover the unit planning, preparing and serving meals in a café. We are going to produce a list of drinks and hot and cold meals which could be served in a café. We will circulate the list to staff at school and ask for them to order their lunch requirements on a given day. Students will then prepare a shopping list of ingredients, they will go to a supermarket and purchase the ingredients and keep all receipts. They will then store the ingredients appropriately and then prepare the required lunches and drinks operating a café. They will also keep adequate costing records of monies received and monies spent.

They will keep a log book of all the duties undertaken and by whom. Photographs will be used as evidence.