Food – Cooking and nutrition
Cooking, and being able to cook is a life skill. Here at Wilmington Academy the students are taught not only to prepare and cook food but to understand where food comes from, hygiene, health and safety in a kitchen and to enjoy experimenting with ideas and ingredients that maybe they have not used before.
At KS3 the basic skills are taught and the students understand how to evaluate their cooking. In year 7 the students are taught to prepare and cook fruit and vegetables creating interesting dishes that show knife skills and the use of hob and oven. These dishes are evaluated using the senses and homework is set mainly as research around the food cooked in the lessons.
Technical knowledge – Students will be taught to understand and apply the principles of nutrition and health.
Make – Students will cook a range of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
In Year 8 theses skills are developed further and follow the topic of Food from around the World. They have the opportunity to use ingredients that are individual to the country they are cooking from. They start to use fresh meat and understand the importance of food safety and hygiene. They also have the opportunity to have tasting lessons on foods which they may not have experienced before.
Technical knowledge – Students will learn to understand the source, seasonality and characteristics of a broad range of ingredients.
Make – Students will become competent in a range of cooking techniques, including the selection and preparation of ingredients; the use of utensils and electrical equipment; the application of heat using different methods.
Students will develop their awareness of taste, texture and smell to decide how to season dishes and combine ingredients by using and adapting their own recipes.
Years 9, 10 and 11
Students at Key Stage 4 have the option at the end of year 8 of choosing to study up to two of the following Design and Technology courses from year 9 through to year 11.
WJEC – Award in Catering and Hospitality Level 2
Pearson – BTEC First Award in Engineering Level 2
AQA – Product Design GCSE
Years 9 and 10
WJEC Level 2 Award – Hospitality and Catering
At KS4, in year 9 and 10 students follow a vocational course in Hospitality and Catering that encourages students to look at this industry in more detail. The practical element focuses on food in action, with each student selecting a theme to work to before they each decide on the different dishes that they would like to cook. Practical cooking skills are developed alongside the theoretical content and students are encouraged to use ideas from a range of traditions and cultures to show diversity in their cooking. The students are encouraged to work independently but will also carry out collaborative work for academy events.
The course consists of two units – one unit concentrates on the theoretical knowledge, which is assessed through a written exam. The second unit is a portfolio of work, which includes practical assessments. The students will gain a broader understanding of the different roles that are available in the hospitality industry. They will also learn technical skills and learn how to work effectively as an individual as well as in a group to prepare them for work in the industry. The course is marked as Pass, Merit, Distinction and Distinction star with the grades awarded based on the student’s performance in each unit to achieve an overall grade.
How you will be assessed?
The exam is worth 40% of the final overall grade
The practical assessment and coursework is worth 60% of the final overall grade
WJEC GCSE – Catering
This is the final year that this GCSE course will run, with the current year 11 cohort due to complete the course in 2017.
Students, who chose to study GCSE Catering as an option at Key Stage four, have spent the last two years learning about many different aspects of the catering industry, including the types of services available, culinary terms, menu planning, costing and portion control. The course offers a combination of practical experience and theoretical knowledge that provide students with a wide range of knowledge, culinary techniques and skills.
During the course students have completed the first of their practical assessments and in their final year they will complete the second of their practical controlled assessment. Each of the practical assessments are externally set by the examination board; these assessments make up 60% of the overall final GCSE grade. During year 11 students sit a GCSE written examination that is worth 40% of the final overall grade.
How you will be assessed?
Key Stage 4 students are internally assessed in Catering at the end of each Module to monitor progress.
Years 12 and 13
Food – WJEC Level 3 Certificate- Food Science and Nutrition
In Year 12 students will gain an understanding of food science and nutrition and its relevance to a wide range of industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.
The course will consist of 2 units of work – one unit assesses theoretical knowledge through a single written exam and the second unit consists of a portfolio of work that includes a practical assessment. The students will gain a broader understanding of the different roles that are available in the hospitality industry and learn the necessary skills required to work independently or in a group to fulfill these roles. The course is marked as Pass, Merit, Distinction and Distinction star and grades are awarded on performance in each unit to give an overall grade.
Students must achieve 5 A*-C grades at GCSE. We are asking for an A or B on any prior GCSE Catering or Hospitality course or Merit and above for any relevant BTEC course. This is designed to help raise awareness regarding the demand of the course and allows students to make the correct decision for their future.
Overview of Content
Unit 1 – Meeting Nutritional Needs of Specific Groups: External written exam
Unit 1 – Meeting Nutritional Needs of Specific Groups: Internal practical assessment
Overview of Assessment
The course is assessed in the June examinations.
There is a single 90 minute written exam, with 15 minutes reading time.Total of 90 marks
Three sections on each paper – Section A: short answer questions, Section B: extended answer questions, Section C: relates to a case study.
The internally assessed practical assessment and written assignment are assessed through summative controlled assessment.
There are three stages of assessment that will be controlled – Task setting, Task taking and Task making.