Subject lead: Ms Ennever
Our current offer provides students with a high-quality curriculum that inspires, challenges, and engages students. Knowledge, practical skills and understanding underpin the learning and delivery of tasks that stretch students and develop routes to excellence. Students will encounter diversity, different cultures and beliefs and their impact on food across the world. Learning to understand lifestyle choices and their impacts on the environment.
Year 7: By the end of the year 7 students will know and understand Food Safety, knife skills, the Importance of the Eatwell Guide, Basic food preparation techniques including the use of the hob and oven. Students are introduced to a range of ingredients and cooking methods through following set instructions and recipes. They are also introduced to nutrition and healthy eating.
Year 8: By the end of the year 8 students will develop their knowledge and understanding of food preparation techniques, be able to prepare family meals and develop a knowledge of food science. Students will experience using a wide range of ingredients, cooking methods and recipes following set instructions is further developed as is their understanding of nutrition and healthy eating.
Year 9: By the end of the year 9 students will apply knowledge and understanding of advanced practical techniques to produce more complex products. This is underpinned by Food Safety, Health and Safety, Food and Nutrition and Food Choice. Students will experience using a wide range of ingredients, cooking methods and recipes following set instructions is further developed as is their understanding of nutrition and healthy eating.
The key stage 3 food curriculum is taught within the design rotation and therefore, the curriculum map can be found here: https://www.weaversacademy.org.uk/home/curriculum/design
At key stage 4 students follow one of two courses:
Both courses equip students with the knowledge, understanding and vocational skills they need to plan, prepare, cook, and present food. The courses allow students to utilise a problem-solving approach, developing solutions in relation to real time briefs using flair and creativity. The courses also allow the students to develop a sound knowledge of the Hospitality and Catering Industry and how to prepare family budget friendly meals Students will apply the principles of nutrition, food safety and healthy eating.
Students will, then, be able to make informed decisions about a wide range of further learning opportunities and career pathways, developing vital life skills so that they can feed themselves and others affordably and nutritiously.
Students on the WJEC Vocational Award course will complete and be assessed on:
|1 – The Hospitality and Catering Industry|
Students will learn about how the hospitality and catering industry works and use this knowledge to propose new hospitality and catering provision to meet specific needs
|Written exam: |
1 hour 20 minutes,
|2 – Hospitality and Catering in Action|
Students will apply what they have learned by Planning, preparing, cooking and serving a variety of healthy, tasty and appetizing dishes that are suitable for different situations and customer needs and requirements, in a safe and hygienic way. This is a written portfolio including photographic evidence.
|Non-exam assessment (NEA)||60%|
Students on the BTEC Level 1/2 Home Cooking Skills Course will complete and be assessed on:
Level 1: Being able to use cooking skills to make home-cooked food that does not use pre-prepared, ready-cooked food. Showing an understanding of the value of passing on information about home cooking. This will be assessed through practical tasks and one-to-one discussions with the teacher
Level 2: Being able to plan a nutritious, home-cooked meal using basic ingredients. Being able to prepare, cook and present a nutritious home-cooked meal using basic ingredients. Show a clear understanding of how to cook economically at home. Be able to pass on information about cooking meals at home from scratch.