Hednesford Valley High

Hednesford Vallery High School

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Life at Hednesford Valley High

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 - Students complete a practical every other week.

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- Students complete a practical every other week.

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- Students complete a practical every other week.

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- Students complete a practical every other week.

To begin with students will look at Healthy Eating.  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 complete a practical every other week.

Students will continue to work on practical skills using fresh ingredients.  Students will look at planning, costing and purchasing ingredients   They will also look at what is required to organise an event  eg. a birthday party. This involves creating a menu and calculating costs for food and entertainment etc.

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 complete a practical every other week.

Students will continue to broaden their practical cooking skills. They 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 McDonald's restaurant, tour the kitchen learn all about how the business is run and interview the manager of the store.

Year 10 Option Group Hospitality

Over the next year students will begin to work towards gaining enough credits to achieve the City and Guilds Entry Level/ Level 1 Award in Hospitality

Autumn Term

During this 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. They will complete a training leaflet outlining the skills and qualities needed for two comparative roles within the industry.

Spring Term

The second  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. We will also look at business procedures, legislation and regulatory requirements that contribute to consistent and reliable service provision in the hospitality industry.

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

Summer Term

During this term students will look at food service. This unit will give learners an introduction to serving food safely and hygienically and develop the skills required to work in food service areas within the industry. Students will identify the different types of food service and be able to describe their differences. We will set up a café style outlet within a classroom and invite classes to visit the café where they can order food and drinks and students will prepare and serve customers using the skills they have learned.

Year 11 Option Group Hospitality

Over the next year students will continue to work towards gaining enough credits to achieve the City and Guilds Entry Level/ Level 1 Award in Hospitality.  They have already completed their first year.

Autumn Term

This term students will continue to work on and explore healthy eating. They will produce a power point presentation covering all of the basic nutrients explaining why each is required with food examples. They will look at many different diets including vegetarians and vegans, will cover specific diets for people with allergies and intolerances, pregnant women, people with health conditions and also religious diets.

Students will have to present their power point to the group and explain their findings.

Spring Term

Students will develop the skills needed for preparing and 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. Examples of food to be cooked are macaroni cheese, pizzas, omelets, scones, sausage rolls, cheesecake etc.

Students continue with practical lessons and 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.

Summer Term

This term students are introduced to food commodities and where to find and store them safely and hygienically. Students will learn the main commodities and how these can be categorized. They will look at different types of food suppliers giving advantages and disadvantages of each. They will look at storage of commodities in detail incorporating food labelling and dates, stock rotation, accepting deliveries etc. We will learn about refrigerators, freezers, cold storage areas dry stores n chillers. We will make a selection of basic dishes and store ingredients in the appropriate areas.

A visit to a working kitchen will be incorporated into this term so that students are able to see an industrial kitchen operating and look at their storage facilities.

Year 12 /13/14  Options -Hospitality

Over 2 years students with complete the BTEC First Award in Hospitality.

First year - 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. They will complete a training leaflet outlining the skills and qualities needed for two comparative roles within the industry.

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. We will also look at business procedures, legislation and regulatory requirements that contribute to consistent and reliable service provision in the hospitality industry.

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

Spring Term

This term students will learn the importance of following appropriate procedures to maintain food safety. Students will look at the procedures involved to maintain food safety when storing, preparing, cooking and serving food. It is important to understand the control measures and monitoring procedures that can be put in place in hospitality businesses to maintain safety and customer satisfaction. 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/students

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

This term will begin exam preparation. We will look at the industry as a whole, the structure and services it offers, we will look at types of business ownerships, support given by other industries to the hospitality industry, we will look at operational processes, managing costs etc. and also trends and issues affecting the hospitality industry.  We will be completing many examination style questions and some past papers to support students with their paper -based examination.

Second Year - Autumn Term

This term we will continue with exam preparation.  Exam to be sat (Jan/June). We will look at the industry as a whole, the structure and services it offers, we will look at types of business ownerships, support given by other industries to the hospitality industry, we will look at operational processes, managing costs etc. and also trends and issues affecting the hospitality industry.  We will be completing many examination style questions and some past papers to support students with their paper -based examination.

Spring Term

This term we will be looking at planning, preparing, cooking and finishing food. Students will learn how to plan a nutritious meal, they will prepare the food in a safe and hygienic manner, then they will cook and finish the food in a safe and hygienic manner.

Students will have to select the ingredients for a two course meal following recipes. They will prepare the food items using safe hygienic work practices and follow a time plan and cook their two course meal and finish and serve it correctly. They will then gather feedback on their meal and make suggestions for improvements

Photographs of evidence will need to be annotated for the entire process.

Summer Term

This term we will continue with further exam preparation.  Exam to be sat (Jan/June). We will look at the industry as a whole, the structure and services it offers, we will look at types of business ownerships, support given by other industries to the hospitality industry, we will look at operational processes, managing costs etc. and also trends and issues affecting the hospitality industry.  We will be completing many examination style questions and some past papers to support students with their paper -based examination.

Any incomplete/ missed work will need to be finished this term