Why we teach Food Technology

Food and nutrition are the foundation of our wellbeing. We live in a health crisis as a result of our diet, and it is our duty to equip young people with the enthusiasm, knowledge and skill to eat well and improve the nation’s health.

At St Paul’s Academy, we have a mixture of practical and theoretical lessons where we create, prepare, and cook a range of healthy, nutritious meals, which reflect different and special dietary needs. We believe it is important to expose children to a variety of healthy diets that embrace the nutrients that we need to live a healthy life. Students can then apply these skills to the wider world, impacting their family and future health and wellbeing.

Our vision for Food Technology at St Paul's

 

BTEC Hospitality and Catering

Exam board: WJEC

What will I study? 

Unit 1: The Hospitality and Catering Industry. Learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. Learn about health and safety, and food safety in hospitality and catering, as well as food-related causes of ill health. 

Unit 2: Hospitality and Catering in action. Learn about the importance of nutrition and how cooking methods can impact nutritional value. Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as learn how to review your work effectively. 

Within the theory lessons, students will be learning hospitality and catering subject content ready for the examination at the end of the academic year. Students will learn the information for the course through discussions, revision, note-taking and answering questions based on the lesson. At the end of each topic, they will have an assessment to see how well they have learnt that topic. 

What skills will I develop? 

Unit 1 focusses on introducing the hospitality and catering industry, including providers and workplace aspects such as health, safety, and food safety. It emphasises nutrition, cooking methods, menu planning, and developing skills in preparing, cooking, and presenting dishes, along with effective self-review. 

Unit 2, "Hospitality and Catering in Action," builds on the importance of nutrition and cooking methods, emphasising menu planning factors. The unit further develops skills in preparing, cooking, presenting dishes, and emphasises effective self-review. 

How will I be assessed? 

You will be assessed through a written examination and an assignment. 

Unit 1 will be assessed through an exam, which is worth 40% of your qualification. For Unit 2 you will complete an assignment where you will plan and prepare a menu in response to a brief. This will be worth 60% of your qualification and will take 12 hours. 

Where can this course take me? 

The diverse careers in the hospitality industry include roles like chef de partie, commis chef, executive chef, front of house manager, head waiter, maître d'hôte, pastry chef, sous chef, nutritionist, and restaurant owner. 

Head of Department: Ms Isliker