Food Technology at Hollingworth will develop pupil’s knowledge and understanding of food, preparation and nutrition that promotes a healthy lifestyle.
Key Stage 3
Pupils in Years 7, 8 & 9 receive one 60 minute lesson each week with homework set once every two weeks, as is the policy at Hollingworth. Homework set is a continuation of practical assessments. Pupils are taught in mixed ability groups with class sizes of 24 or below.
TTo assist with practical assessments the department provides the vast majority of ingredients needed for each practical lesson. At times pupils will be expected to provide ingredients, when necessary to make up a complete recipe.
In Years 7 & 8 pupils lessons are based around the Eatwell Guide for a healthy balanced diet.
Pupils complete topics on different food commodities over the two years. This includes:
- Fruit and vegetables
- Rice, pasta and potatoes
- Bread and grains
- Fats and sugar
- Milk and dairy products
- Meat, poultry and fish
- Eggs and alternative proteins
Lessons are taught through a mixture of theory, food science investigation tasks and practical assessments.
In Year 9, pupils have the opportunity to build on technical practical skills and knowledge of current food issues.
Pupils complete a variety of design and make tasks based on a selection of popular food products and dishes. This includes special and religious diets, regional food of Great Britain, street food and afternoon tea.
Pupils work individually on projects completing research, designing, planning, making and evaluating their chosen product.
Progress is tracked and monitored in accordance with agreed procedure. Pupils’ progress is tracked throughout the year and is based on written and practical assessments. In Year 7, pupils complete a baseline assessment. All Key Stage 3 pupils will receive four to six assessments a year.
Key Stage 4
Pupils in Years 10 & 11 receive three one hour lessons a week with homework set once a week. Pupils have an option to choose either GCSE Food, Preparation and Nutrition or Vocation Award Level 1/2 Hospitality and Catering.
Pupils have an option to choose either GCSE Food, Preparation and Nutrition or Vocation Award Level 1/2 Hospitality and Catering.
GCSE Food, Preparation and Nutrition
The two year GCSE course follows the Eduqas examination board, (50% written examination and 50% NEA controlled assessment including two practical examinations).
This course gives pupils an opportunity to gain knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Pupils complete a mixture of practical, experimental and theory lessons working individually or as part of a team.
Pupils are taught in mixed ability groups and progress is tracked and monitored in accordance with agreed procedure. Pupils complete a range of both formal and informal assessments in the form of extended writing activities in class, as well as mock and real examinations.
Vocation Award Level 1/2 Hospitality and Catering
The two year GCSE course follows the WJEC examination board, (40% written examination and 60% controlled assessment task including one practical examination).
This course allows pupils to gain a good foundation of knowledge, understanding and skills required by the hospitality and catering industry. Pupils develop a variety of food preparation and cooking skills that enable progression to further training in the industry. As well as transferable skills of problem solving, organisation and time management, planning and communication. Pupils complete a mixture of practical and theory lessons working individually or as part of a group.
For Years 10 & 11, the Food Technology department organises support catch-up sessions and revision programmes, where assessment guidance and mentoring support is offered. All year groups can access the chromebooks and internet facilities which are always available for pupils to use.