Food Technology

Curriculum Information about Food technology at King James I Academy

Teaching Staff

  • Mrs J Lamb (DOL)

Department Information

At Key stage 3 students will learn the health and safety requirements when working in a kitchen.  They will develop their food preparation and cooking skills and apply the current healthy eating advice using the Eatwell Guide to develop dishes.

At Key stage 4 students will study Hospitality and Catering. 

Students will get the opportunity to:

  • Enhance their knowledge at Key stage 3, demonstrating excellent food presentation skills in line with industry standards. 
  • Perform nutritional analysis and use the results to plan recipes, meals and diets.
  • Explore the implications and consequences of food safety and hygiene, food labelling and the food legislations.

Key Stage 4

WJEC/EQUDAS Hospitality and Catering Level 1/2   

Students will develop their knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

Unit 1 The hospitality and catering industry – 40%

Unit 2 Hospitality and catering in action – 60%

Year 10

Unit 1 - learners will use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs.

Year 11

Unit 2 learners will safely plan, prepare, cook and present nutritional dishes in exam conditions to meet the needs of a given brief.


Year 10

Year 11

The environment in which hospitality and catering providers operate.

understand the importance of nutrition when planning menus to specific dietary needs

How hospitality and catering provision operates in wide range of establishments.

Understand menu planning and plan the production of a menu considering the environment and resources available.

How hospitality and catering provision meets health and safety requirements

Use techniques to prepare and cook dishes.

Food Hygiene and safety and how food can cause ill health.

Complete dishes using presentation techniques.

Students to propose a hospitality and catering provision to meet specific requirements.

Revision for exam  for unit 1 (2nd opportunity)