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Parkside School

Food

Food

Fun Fact ... Hot water will turn to ice faster than cold water.

 Mrs Stone

Head of Faculty

 Mrs Trowers

Lead Practitioner & Leader of Food

 

 

 

 

Curriculum Plans

 

Year 7, 8 & 9  -  Food

What are we studying?

 Year 7

Students will complete a rotation in Food comprising of one double lesson and 1 single lesson over 2 weeks. The topics covered focus on nutrition and healthy eating. Students will cover environmental considerations in practical lessons such as sustainability, seasonality, food miles, waste management, composting and growing your own fruit and vegetables.  

A significant proportion of the course is a practical skills-based curriculum focussing on a range of food preparation techniques to make delicious food products that can be enjoyed at home by the whole family, based upon the principles of healthy eating and nutrition. Practical work includes, fruit and vegetable preparation, use of the hob and oven, bread dough making. Students will make a range of savoury and sweet dishes. 

Year 8

Students will complete a rotation in Food comprising of one double lesson and 1 single lesson over 2 weeks. The topics covered focus on nutrition and healthy eating using guidance from the Eat Well Guide. Students will cover environmental considerations in practical lessons such as sustainability, seasonality, food miles, waste management, composting and growing your own fruit and vegetables. 

A significant proportion of the course is a practical skills-based curriculum focussing on a range of food preparation techniques to make delicious food products that can be enjoyed at home by the whole family, based upon the principles of healthy eating and nutrition. Practical work includes, fruit and vegetable preparation, use of the hob and oven, pastry making skills. Students will make a range of savoury and sweet dishes. 

Year 9

Students will complete a rotation in Food comprising of one double lesson and 1 single lesson over 2 weeks. The topics covered are focussed on Hospitality and Catering Industry, this will include job roles, careers, types of service, establishments and health and safety. Students will cover environmental considerations in practical lessons such as sustainability, seasonality, food miles, waste management, composting and growing your own fruit and vegetables.

A significant proportion of the course is a practical skills-based curriculum focussing on a range of food preparation techniques to make delicious food products that can be enjoyed at home by the whole family, based upon the principles of healthy eating and nutrition. Practical work includes, fruit and vegetable preparation, use of the hob and oven. Students will make a range of savoury and sweet dishes. 

How are we assessed?

Practical work is assessed throughout the Food rotation and students will complete a theory assessment in week 5 of the rotation.  Students will be given skills and knowledge expectation sheets for theory and a practical success criterion at the start of the rotation to outline learning expectations. Students will be given the opportunity to P4P theory assessments to improve their score. Practical will be assessed mid and end of rotation to again allow for progress to be made. 

What homework are we expected to do?

Students will be given 3 pieces of homework per rotation and this will mainly focus on revision towards the theory assessment

Students / parents will need to check class charts weekly for ingredients lists. These will be uploaded a week in advance.  

What can parents do to help?

Use the skills and knowledge organiser and expectation sheets on Teams / Class charts to support revision.

  • Provision of ingredients for practical lessons. - Students are offered some minor adaptions to recipes to ensure the practical work will be enjoyed by the whole family. 
  • We can accommodate any dietary requirement, but please advise the class teacher prior to practical work commencing. 
  • This will be treated sensitively and confidentially.
  • Provision of a large named container (plastic or tin container would be suitable) to transport ingredients to and from school.
  • Encourage your child to discuss what they have learnt each week
  • Look out for articles in newspapers or television and discuss them with your child.
  • Parents can also encourage an interest in food and healthy eating.
  • Sharing recipes, practising food preparation skills and cooking at home are actively encouraged by class teachers

How we provide for SEN and most able students

SEND students will be supported appropriately by the staff teacher and possibly by a learning coach (where applicable). Teachers will scaffolding work and model / demonstrate practical skills.

Students will be encouraged to work with peers to  support each other in practical lessons. Teachers / learning coaches may offer 1:1 support with specific practical skills, step by step recipe cards will be used in all practical's.

Verbal feedback will be provided for live feedback in lessons. 

Useful resources and equipment

A large container will be required for every practical lesson, this will need to be labelled clearly.

If students have their own apron at home this would help reduce washing of equipment in school.  

Where can this subject take you? Career opportunities

Click links below for more information

  • Hospitality and Catering
  • Food Industry
  • Nutrition / Dietetics

 

 

 

 

 

Year 10 & 11  -  Hospitality & Catering

What are we studying?

Students will complete a two-year course in Hospitality and Catering. The topics covered are the study of nutrition, job roles, types of hospitality and catering establishments, food safety and hygiene, health & safety at work, understanding how hospitality and catering providers operate. Students will learn about environmental considerations (sustainability, fair trade, seasonality, food miles, waste management, recycling) through a range of practical lessons.

Students will complete Controlled Assessment, this is a Portfolio brief set by WJEC includes 4 hour practical exam. Learners apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners. This extends the learners appreciation of the whole vocational area beyond the kitchen environment.

As well as nutrition and food science theory work, a significant proportion of the course is a practical skills based curriculum focussing on a range of food preparation techniques to make delicious food products that can be enjoyed at home by the whole family, based upon the principles of healthy eating and nutrition.  Time management, personal organisation, hygiene and safety and independence are areas of focus.  Practical work explores the following technical skills in line with the exam board assessment criteria: knife skills, preparation of fruits and vegetables, prepare combine and shaping techniques, tenderise and marinate ingredients, select and adjust a cooking process, weigh and measure, preparation of ingredients and equipment, confident use of a range of specialist equipment, water based methods using the hob, dry heat and fat based methods using the hob, using the grill, using the oven, making sauces, setting a mixture, use of raising agents, make a dough, shaping and finishing a dough, testing products for readiness and judge and manipulate sensory properties.

How are we assessed?

Unit 1 Theory Written Exam (sat in Y10 and re-sit in Y11) 40%

1 hr 20

80 marks

Externally Assessed

Unit 2 Controlled Assessment Portfolio & practical exam 60%

Internally Assessed, externally moderated

What homework are we expected to do?

There will usually be one homework task set per week, which should take around 50 minutes to complete.  This will include research activities, work sheets, design and development work and the evaluation of practical work.  In addition, students are expected to plan their practical activities at home, by preparing their ingredients for the practical lessons. Recipes will be given out by the class teacher one week prior to the practical lesson. Practice of the practical skills in the holidays or at weekends is desirable. 

Homework will also include Revision towards the theory assessments each half term

What can parents do to help?

Use the skills and knowledge organiser and expectation sheets on Teams / Class charts to support revision.

  • Provision of ingredients for practical lessons. - Students are offered some minor adaptions to recipes to ensure the practical work will be enjoyed by the whole family. 
  • We can accommodate any dietary requirement, but please advise the class teacher prior to practical work commencing. 
  • This will be treated sensitively and confidentially.
  • Provision of a large named container (plastic or tin container would be suitable) to transport ingredients to and from school.
  • Encourage your child to discuss what they have learnt each week
  • Look out for articles in newspapers or television and discuss them with your child.
  • Parents can also encourage an interest in food and healthy eating.
  • Sharing recipes, practising food preparation skills and cooking at home are actively encouraged by class teachers

How we provide for SEN and most able students

SEND students will be supported appropriately by the staff teacher and possibly by a learning coach (where applicable). Teachers will scaffolding work and model / demonstrate practical skills.

Students will be encouraged to work with peers to  support each other in practical lessons. Teachers / learning coaches may offer 1:1 support with specific practical skills, step by step recipe cards will be used in all practical's.

Verbal feedback will be provided for live feedback in lessons. 

Useful resources and equipment

A large container  will be required  for every practical lesson, this will need to be labelled clearly.

If students have their own apron at home this would help reduce washing of equipment in school.  

Where can this subject take you? Career opportunities

Click links below for more information 

  • Hospitality and Catering
  • Food Industry
  • Nutrition / Dietetics

 

 

 

 

 

 

Year 12 & 13  -  Food Science & Nutrition

What are we studying?

Students will complete a two year course in Food Science and Nutrition.

Unit 1 will be completed in Y12, this mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.

The second mandatory unit completed in Y13 will allow learners to develop their understanding of the science of food safety and hygiene; essential 

knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

Studying one of the two optional units also in Y13 will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work 

related learning in each of the available units. 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 enable learners to learn in such a way that they develop:

  • skills required for independent learning and development
  • skills to ensure their own dietary health and well being
  • a range of generic and transferable skills
  • the ability to solve problems
  • the skills of project based research, 
  • development and presentation
  • the ability to apply mathematical and ICT skills
  • the fundamental ability to work alongside other professionals, in a professional environment
  • the ability to apply learning in vocational contexts

How are we assessed?

Y12 Unit 1

Theory Written Exam ‘Meeting the needs of specific people’

Externally Assessed

Y12 Unit 1 Controlled Assessment

including 4 hour practical exam ‘Meeting the needs of specific people’

Internally Assessed, externally moderated

Y13 Unit 2 Controlled Assessment ‘Ensuring food is safe to eat’

Externally Assessed

Y13 Controlled Assessment

Unit 3  

‘Experimenting to solve food production problems’

OR

Unit 4

‘Current issues in Food Science & Nutrition’

Both Unit 3 & 4 are internally assessed and externally moderated

What homework are we expected to do?

There will usually be one homework task set per week, which should take around 2 hours to complete.  This will include research activities, work sheets, design and development work and the evaluation of practical work. 

In addition, students are expected to plan their practical activities at home, by preparing their ingredients for the practical lessons.  Practice of the practical skills in the holidays or at weekends is desirable. 

Homework will also include Revision towards the theory assessments each half term

Students will also be given work to completed during ‘study time’ in school. This will include controlled assessment work, researching recipes, theory consolidation and exam questions.

What can parents do to help?

Use the skills and knowledge organiser and expectation sheets on Teams / Class charts to support revision.

  • Provision of ingredients for practical lessons.
  • We can accommodate any dietary requirement, but please advise the class teacher prior to practical work commencing. 
  • This will be treated sensitively and confidentially.
  • Provision of a large named container (plastic or tin container would be suitable) to transport ingredients to and from school.
  • Look out for articles in newspapers or television and discuss them with your child.
  • Parents can also encourage an interest in food and healthy eating.
  • Sharing recipes, practising food preparation skills and cooking at home are actively encouraged by class teachers

How we provide for SEN and most able students

SEND students will be supported appropriately by the staff teacher and possibly by a learning coach (where applicable). Teachers will scaffolding work and model / demonstrate practical skills.

Students will be encouraged to work with peers to  support each other in practical lessons. Teachers / learning coaches may offer 1:1 support with specific practical skills, step by step recipe cards will be used in all practical lessons.

Useful resources and equipment

A large container  will be required  for every practical lesson, this will need to be labelled clearly.

If students have their own apron at home this would help reduce washing of equipment in school. 

Use of a laptop/computer at home would be beneficial for when completing controlled assessment. 

Where can this subject take you? Career opportunities

  • Hospitality and Catering
  • Food Industry
  • Nutrition / Dietetics

 

 

 

 

 

 

 

  

Assessment & Feedback

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