- British Values at Hednesford Valley High
- School Day
- Art & Design
- BTEC Curriculum
- BTec in Retail
- Food Technology
- Outdoor Learning
- Sensory Curriculum
- Travel & Tourism
- Wolverhampton Vocational Training Centre
- Enrichment Days
- Independent Travel
- Options Booklets
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.
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.
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.
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.
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 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 study on the computer and work towards gaining a Basic Food Safety accredited certificate. They can exit this course and re-enter at their own pace and will be required to complete a multiple choice test at the end of the course.
Christmas baking is then planned for the last two weeks of term.
Students will continue to work on Module 3 Food Preparation and Presentation and 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.
Students will complete the remaining two modules 6 -The Food Industry , 7 -Practical Cooking Skills. We will 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.
Finally to finish this award 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.
Year 10/11 OCR Food Studies Group
This is the second year of this course. Students are now required to design a product fit for a purpose. Students need to conduct primary research and develop a product design for a specified group. The product needs to be baked and can be sweet or savoury. This research will take up most of this term as well as a trip to the supermarket and many tasting sessions and evaluations. There will also be a few practical sessions and demonstrations.
The second half of the term students will work on their designs, develop their plans carry out practical sessions, apply improvements, and complete nutritional analysis programmes. By the end of this term they should have a final design which has been nutritionally adapted and evaluated to ensure it meets the target market.
Students will be now required to work on producing their chosen design as independently as possible. They will practice with each other on a number of occasions and then be required under exam conditions to produce their design. They will complete the required worksheets and evidence portfolio and sequence together a selection of supporting photographs, witness statements and evidence.
Students will complete all the necessary Evaluations for their chosen design, outlining any ways that their design could be improved or adapted to make any healthier. Students will then need to complete a costing comparison exercise where they will compare the cost of all their ingredients in 3 different supermarkets.
The last few weeks of this term students will complete a range of simple baking to take home.
Year 10/11 BTEC Level 2 Home Cooking Skills
This is the second year of this course. This term students again will need to choose a main course and a dessert recipe which is nutritionally balanced. We will complete many practical sessions where I will offer suggestion for menu choices and give students the chance to participate in tasting sessions and evaluations.
After half term students will have chosen their recipes. They will then need to adapt recipe quantities to serve two people, they will create shopping lists, they will think about recipe accompaniments, they will cost out their recipes and try to economize and also adapt recipes to make them more nutritionally balanced.
They will also take part in practical sessions where they will taste test their dishes and evaluate them and suggest improvements.
This term students will work on practicing preparing their chosen dishes. They need to be able to complete the dishes following a detailed time plan. They also need to decide on what they are serving as accompaniments to their dishes and add this to their shopping lists and costings.
Towards the end of term students will prepare their two course meal under exam conditions and serve it decoratively on a dressed table.
Students will collate all work together in a portfolio of evidence to gain their BTEC Level 2 accreditation. They will provide photographic evidence of their meal and valid evaluations. They will explain how their meal fits onto the healthy plate and also show which ingredients they had to substitute to make the dish more nutritionally balanced. They will also produce a video vlog explaining what they have done and how this course has benefitted them.
Last few weeks of term we will have some free choice baking lessons.
Year 9/10 Friday Vocational Carousel Group 2
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 two levels Entry Level and Entry 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.
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.
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.