The Food industry sector includes all businesses that provide food & beverages, services. The industry is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group. Learners will gain an overview of the Food industry and the type of job roles that may be available to assist them in making choices about progression.
Learners will discuss and analyse issues related to nutrition and food safety and how they affect people’s daily diets and food choices. Learners will also have the opportunity to develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.
Students who study Food and Cookery will developing the skills required for independent learning and development within the industry, in further studies and employment. They will develop the ability to solve problems and complete project-based research, develop their research and present it in the form of practical tasks and a written portfolio. Ultimately, they will gain the fundamental abilities to be able to work alongside other professionals, in a professional environment.
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 NCFE Level 1/2 Food and Cookery.
Students will get the opportunity to:
Written Assessment – 40%
Controlled Assessment – 60%
Year 10 |
Year 11 |
Health and safety relating to food, nutrition and the cooking environment |
Understand the importance of nutrition when planning menus to specific dietary needs. Food preparation, cooking skills and techniques |
Food legislation and food provenance |
Understand menu planning and plan the production of a menu considering the environment and resources available. |
Food groups, key nutrients and a balanced diet |
Use techniques to prepare and cook dishes for specific dietary needs |
Understand the importance of nutrition when planning menus to specific dietary needs Factors affecting food choice |
Complete dishes using advanced skills and presentation techniques. |
Food preparation, cooking skills and techniques |
Revision for exam for written external assessment. |
Year 10 - 11 | Learning Journey - Food - Key Stage 4.pdf |