Contacting the Team
If you have any questions or concerns about your child, please don’t hesitate to contact a member of the Art and Technology department by leaving a message with Reception or by emailing our enquiry address.
We aim to respond to phone calls and emails as quickly as possible, and certainly within 48 hours. Please bear in mind that members of staff may have a day of teaching and may not be able to respond to non-urgent matters until the end of the Academy day or the following Academy day.
By telephone: 0121-464 2737 (main school switchboard)
By email: email@example.com
Food is a subject which is based upon teaching key life skills through ensuring students develop a thorough understanding of nutrition, healthy eating, food provenance and the working characteristics of food materials. At its heart, the subject focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Students will focus on the following:
- How to understand and apply the principles of nutrition and health.
- How to cook a repertoire of predominantly savoury dishes so that they become skilled in making meals for a healthy and varied diet.
- Competency in a range of cooking techniques including: selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how best to season dishes and combine ingredients
- The functional properties of food.
- An understanding of the source, seasonality and characteristics of a broad range of ingredients.
Food is optional at Key Stage Four; the following is key information regarding the course.
WJEC / EDQUAS Hospitality and Catering
Vocational course which is equivalent to one GCSE awarded at grades level 1 pass, level 2 pass, level 2 merit, level 2 distinction. The qualification is made up of two units of study.
Unit 1 (The hospitality and catering industry) is an examination and worth 40%: this includes learning about the vocational sector and applying this to various establishments – how they operate efficiently, legally and financially whilst meeting the needs of their clients
Unit 2 (Hospitality and catering in action) is internally assessed and is worth 60%: safely prepare, cook and present nutritional dishes to a given scenario
Overall year plan
Studying food can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead you into roles such as a Chef, Food Product Developer, Buyer (who travels the world sourcing new food products for manufacturers), Food Safety Inspectors, Nutritionists, Dieticians, Quality Managers, Teacher, Food Engineer, Food Scientist, Food Technologist, Food Photographer, Food Stylist, Home Economist, Hotel and Restaurant Manager, Microbiologist, working in food magazines, radio and television – for more information on food careers please visit www.tastycareers.org.uk