Key Stage 3
During this key stage students will spend time in each Design Technology subject area: Catering, Product Design, Engineering & Resistant Materials.
The Catering key stage 3 curriculum consists of the units outlined below. These cover a range of subject areas; including hygiene and safety, tools and equipment, healthy eating, basic practical skills development, and confidence in the kitchen. Pupils will develop their strengths in these areas before moving onto another discipline within Design and Technology every 9-10 weeks.
Assessment: All assessments are completed in class. Through classwork, learning development and practical tasks students build a range of skills required for success at GCSE level. Pupils are made aware of what they are being assessed on and how they are assessed early on in the unit. These assessments are based on 5 Assessment Objectives (AO’s) which have been devised from the GCSE specification, a copy of which can be found at the front of your child’s exercise book.
Key Stage 4
At key stage 4, catering is examined by the WJEC board. Across the key stage, the different components of the hospitality industry are introduced alongside the practical element of the catering industry. Pupils develop their practical skills, concentrating on presentation, cost, suitability for customer, as well as the sensory appeal. The theory element of the course develops the pupil’s knowledge of the different components used in making a dish, the nutrient content and its environmental impact.
Assessment: Catering is assessed through examination (40%) and controlled assessment (60%). The controlled assessment consists of two units: Unit 1 =20 marks and Unit 2 = 40 marks
Overview of topics being studied
|7||Hygiene and Safety. Basic Practical Skills. Kitchen Confidence||Hygiene and Safety. Basic Practical Skills. Kitchen Confidence||Hygiene and Safety. Basic Practical Skills. Kitchen Confidence|
|8||Healthy Eating. Eatwell Plate. Developing practical skills||Healthy Eating. Eatwell Plate. Developing practical skills||Healthy Eating. Eatwell Plate. Developing practical skills|
|9||Nutrients – uses and their functions. Developing practical skills||The Hospitality industry. Presentation skills Developing practical skills||Components. Dietary needs. Developing practical skills|
Introduction to unit 1. Research and planning. Developing high level practical skills
Completion of unit 1. Making and evaluating. Developing high level practical skills
Developing high level practical skills. Introduction Unit 2. Research and planning
|11||Completion of unit 2. Making and evaluating||Exam practice||Exam practice|