Design

• use research and exploration, such as the study of different cultures, to identify and understand user needs
• identify and solve their own design problems and understand how to reformulate problems given to them
• develop specifications to inform the design of innovative, functional, appealing products that respond to needs in a variety of situations
• use a variety of approaches [for example, biomimicry and user-centred design], to generate creative ideas and avoid stereotypical responses
• develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools

Make

• select from and use specialist tools, techniques, processes, equipment and machinery precisely, including computer-aided manufacture
• select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties

Evaluate

• analyse the work of past and present professionals and others to develop and broaden their understanding
• investigate new and emerging technologies
• test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups
• understand developments in design and technology, its impact on individuals, society and the environment, and the responsibilities of designers, engineers and technologists

Technical knowledge

• understand and use the properties of materials and the performance of structural elements to achieve functioning solutions
• understand how more advanced mechanical systems used in their products enable changes in movement and force
• understand how more advanced electrical and electronic systems can be powered and used in their products [for example, circuits with heat, light, sound and movement as inputs and outputs]
• apply computing and use electronics to embed intelligence in products that respond to inputs [for example, sensors], and control outputs [for example, actuators], using programmable components [for example, microcontrollers].

Cooking and nutrition

As part of their work with food, students should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.

Students should be taught to:

• understand and apply the principles of nutrition and health
• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes)
• understand the source, seasonality and characteristics of a broad range of ingredients.

• Develop the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasingly technological world
• Build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality prototypes and products for a wide range of users
• Critique, evaluate and test their ideas and products and the work of others
• Understand and apply the principles of nutrition and learn how to cook.

Food-Technology-Learning-Journey.pdf

Examination Board: WJEC
Qualification: WJEC Level 2 Award in Hospitality and Catering

What is the WJEC Level 2 Award in Hospitality and Catering?

The WJEC Level 2 Vocational Award in Hospitality and Catering has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study. Students will develop their knowledge and understanding related to a range of hospitality providers; how they operate and what they do to be successful. They will also learn about issues related to nutrition and safety and how they affect hospitality and catering operations, as well as developing food preparation and cooking skills.

The course is made up of two mandatory units:

In Unit 1, students will acquire knowledge of all aspects of the hospitality and catering industry and be able to propose new provision for specific locations. They will learn about different types of establishment and job roles and apply their learning in relation to front of house and kitchen operations to ensure the successful operation of a hospitality and catering business.

Unit 2 requires students to apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of kitchen and front of house operations in Unit 1, as well as personal safety in their preparations. The content is relevant not only to employees within food production, but also those with a responsibility for food safety in the industry, nutritionists and managers and owners.

How will the WJEC Level 2 Award in Hospitality and Catering be assessed?

The course is assessed using a combination of internal and external assessment. Unit 1 is assessed through a written examination, lasting 90 minutes, and consists of a combination of short and extended answer questions based around applied situations in the hospitality and catering industry. There is one re-take opportunity for this unit. Unit 2 is internally assessed and pupils will undertake a series of tasks, including planning menus and preparing and presenting dishes in response to a vocational brief.

Where can the WJEC Level 2 Award in Hospitality and Catering take me?

Through the two units, students will gain an overview of the hospitality and catering industry and the type of job roles that may be available to assist them in making choices about progression. Successful completion of this qualification could support entry to Level 3 qualifications that develop specific skills for work in hospitality and catering. This further study would provide students with the opportunity to develop a range of specialist and general skills that would support progression to employment.

Employment in the hospitality and catering industry can range from waiting staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in food manufacturing.

For further information please contact Ms S. Jackman - Lead Teacher of Technology and Teacher of Food: sjackman@archbishops.kent.sch.uk