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Food Technology

In Food Technology students have 2 lessons a week as part of a termly rotation. The focus in Years 7 and 8 is Healthy Eating and then in Year 9 we look at developing skills to be used in GCSE Catering. In line with the changes in the National Curriculum the main focus will be savoury foods.

Year 7

Unit 1 – Healthy Eating – Snacks

Students will have the opportunity to prepare and cook the following dishes:

Fruit Salad – Basic Knife Skills

Pizza Toast – Using the grill safely

Dips and Dippers – Using the oven safely and small electrical equipment

Vegetable Couscous Salad – Presentation

Fruity Flapjack – Safe use of the hob and Melting Method

Unit 2 – Pot Noodles

During unit 2, students look at a standard component and compare it to a homemade version. In this unit the focus is on the popular snack Pot Noodles. The students will complete sensory analysis on shop bought versions and compare them to a healthier homemade version. They will then develop their own version of the popular snack.

Year 8

Unit 1 – Healthy Eating – Lunches

Students will have the opportunity to prepare and cook the following dishes:

Leek and Potato Soup – Recap on knife skills and safe use of the hob

Cheese and Courgette Muffins – Muffin cake making method

Scone Pinwheels – Rubbing in Method and Shaping

Macaroni Cheese – All in one method

Apple Crumble – Rubbing in Method

Unit 2 – Food Around the World

During unit 2, students will learn about a range of different countries, cultures and religions around the world. As part of this project they will have the opportunity to prepare and cook the following dishes:

Vegetable Stir Fry

Dahl (Lentil Curry)

Vegetable Risotto

Chilli Con Carne

Year 9

In Year 9 the focus is centred on ensuring the students have the higher levels skills required to successfully complete GCSE Catering if they choose to opt for the subject in Year 10 or 11.

Unit 1 – Pasta

During the Pasta unit students with sample a variety of fresh and dried pastas. They then learn the skill of making homemade pasta rolling and shaping by hand and with the use of a pasta machine. Next, the students make a selection of pasta sauces using a range of cooking methods. Finally, in pairs the students design and make their own pasta dish. In addition to the practical work students research the origins of pasta and produce work in the style of GCSE Controlled Assessment.

Unit 2 – Pastry

During the Pastry unit students prepare and cook the following dishes:

Shortcrust Pastry


Rough Puff Pastry

Sausage Rolls

Cinnamon Tea Ring

WJEC Level 1/2 Award in Hospitality and Catering A

What will I learn?

This course concentrates on the hospitality and catering industry. You will develop the 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. You will have the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, you will also develop food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

How will I learn?

You will learn about the hospitality and catering industry by:

·    Doing lots of practical work to learn new skills with weekly practical lessons.  Therefore, it is essential that you are prepared to bring ingredients at least once a week.

·    Practical competitions

·    Visiting speakers/ case studies.

The great bonus of this course is that there is a strong emphasis on gaining the required skills and knowledge via practical work so it is great for anyone who wants to learn ’by doing’.

How will I be assessed?

Unit 1: The Hospitality and Catering Industry will be externally assessed with an on line examination that lasts 90 minutes. You will be graded as follows:

Grading: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction

Unit 2: Hospitality and Catering in Action is internally assessed:

This involves you completing a piece of controlled assessment in school under examination conditions. You will  be set a task by WJEC and will have to safely plan, prepare, cook and present nutritional dishes.

What can I do with this qualification?

This qualification will help you develop the essential skills to move into employment, training and further education. You could move onto NVQ’s, BTEC Hospitality and  Catering courses, as well as the vast range of employment opportunities available.

How can you help?

  • Make sure homework is completed regularly
  • Visit or look at restaurant websites to see the range of dishes sold in a variety of establishments.
  • Encourage your child to watch a range of cookery programmes
  • Encourage your child to practice cooking and baking at home
  • Join the local library so that appropriate research can be carried out.

If you would like to discuss the work that we do or further information about the Food Technology curriculum then please contact Miss V Saunders at saundersv@carter.poole.sch.uk


Catering Revision.pdf 2529KB Catering Revision
EDUQAS Theory for Revision.pdf 6714KB EDUQAS Theory for Revision
Hospitality and Catering Revision Top Tips.pdf 972KB Hospitality and Catering Revision Top Tips
WJEC Hospitality & Catering Exam Revision Timestable.pdf 581KB WJEC Hospitality & Catering Exam Revision Timetable
AO1 book.pdf 3363KB AO1 Book
AO2 BOOK.pdf 3016KB AO2 Book
AO3 Book.pdf 2978KB AO3 Book
AO4 BOOK.pdf 3447KB AO4 Book
Catering & Hospitality Revision for December Mock.pdf 964KB Catering & Hospitality Revision for December Mock
Catering Curriculum Overview.pdf 362KB Curriculum Overview
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