Food Technology

Year 10

Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
  • What is the Hospitality Industry
  • Types of food service
  • Hotels
  • Hygiene and food safety
  • Types of menus
  • Planning for functions
  • Costing menus
  • Exam technique to start practising questions
  • The kitchen brigade
  • Nutrition
  • Controlled assessment to plan an event to be held in year 11
  • Controlled assessment to plan an event to be held in year 11

Weekly practical skills making starters, mains and desserts. Practical lessons become fortnightly from May of year 10

Year 11

Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
  • Controlled assessment to plan an event
  • Controlled assessment to plan an event to be held December – ingredients provided by school for the event.
  • Job roles in Hospitality and catering
  • Quality assurance
  • Legislation
  • Design and layout of hotels and kitchens
  • Environmental considerations
  • Revision
  •  Revision