Year 7

Rotation one: September to December
Rotation two: January to April
Rotation three: April to July

Topic: Health and safety in Food Technology
Within Food Technology, students will be taught; health and safety, types of cooking methods and techniques. Students will take part in 9 different practical lesson: Fruit salad, wedges and BBQ sauce, tomato pasta, quesadilla, scones, vegetable stir-fry, fajitas with salsa, garlic bread and pizza.

Year 8

Rotation one: September to December
Rotation two: January to April
Rotation three: April to July

Topic: International cuisine
Within Food Technology, they will investigate different food from around the world, taste testing and planning different dishes. Through practical lessons, students will be taught about the different cooking methods used in other cultures. They will make 9 different dishes from around eth world: Spaghetti Bolognese, marble cake, chicken tikka masala, jam roly-poly, sweet and sour chicken, jam tarts, beef tacos, chocolate brownies and their choice of dish.

Year 9

Two six-week projects.

Topic: Dietary needs
Students will be taught about the different types of hospitality and catering provisions. They will explore different types of dietary need and food intolerance, making different types of dishes: Chicken gyros, Indian chip butty, Teriyaki chicken, beef burgers, chicken bites, vegan lemon cake, cookies. Students will also plan and make their own dish as well as their own takeaway packaging.

The WJEC Level 1/2 Vocational Award in Hospitality and Catering is made up of two mandatory units: Unit 1 The Hospitality and Catering Industry Unit 2 Hospitality and Catering in Action Learners must complete both units. This structure has been designed to develop in learners 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. There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. In this qualification, learners will also have the opportunity to develop some food preparation and cooking skills as well as transferable skills of problem solving, organisation and time management, planning and communication.

Year 10

Term 1 Cooking Topic: Meat and technical desserts
Students will complete one practical per week.

Learning Objective: Understand the environment in which hospitality and catering providers operate
AC1.1 Describe the structure of the hospitality and catering industry
AC1.2 Analyse job requirements within the hospitality and catering industry
AC1.3 Describe working conditions of different job roles across the hospitality and catering industry
AC1.4 Explain factors affecting the success of hospitality and catering providers
Assessment: End of unit exam

Learning Objective: Understand how hospitality and catering provisions operate.
AC2.1 Describe the operation of the kitchen
AC2.2 Describe the operation of front of house
AC2.3 Explain how hospitality and catering provision meet customer requirements
Assessment: End of unit exam

Term 2 Cooking Topic: Carbohydrates
Students will complete one practical per week.

Learning Objective: Understand how hospitality and catering provision meets health and safety requirements
AC3.1 Describe personal safety responsibilities in the workplace
AC3.2 Identify risks to personal safety in hospitality and catering
AC3.3 Recommend personal safety control measures for hospitality and catering provision
Assessment: End of unit exam

Learning Objective: Know how food can cause ill health.
AC4.1 describe food related causes of ill health
AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO)
AC4.3 describe food safety legislation
AC4.4 describe common types of food poisoning
AC4.5 describe the symptoms of food induced ill health
Assessment: End of unit exam

Term 3 Cooking Topic: Pastry
Students will complete one practical per week.

Learning Objective: Be able to propose a hospitality and catering provision to meet specific requirement.
AC5.1 review options for hospitality and catering provision
AC5.2 recommend options for hospitality provision
Assessment: End of unit exam

Final Topic: Exam preparation
Practice exam questions
Revise each topic
Assessment: Unit 1: The Hospitality and Catering Industry Exam.

Revision sessions weekly for key stage 4 students.

Year 7

Rotation one: September to December
Rotation two: January to April
Rotation three: April to July

Topic: Personalised Tote Bag
The students will be given a design brief and create a personalised bag. They will follow the design cycle that is used in industry to complete their project. They will develop 4 initial designs and complete a final design. They will develop hand skills, tie dye techniques, sewing machine skills and processes to produce their final design.

Year 8

Rotation one: September to December
Rotation two: January to April
Rotation three: April to July

Topic: International cuisine
The project sees students working towards a design brief where they are to design and make a “Under the Sea” cushion for a child or teen based on the theme. The students will follow the design cycle will learn about pattern making, sewing machine skills, batik dying technique, applique and embellishments.

Year 9

Rotation one: September to December
Rotation two: January to April

Topics: Design and Make a Skirt from Sustainable Fabrics
Students are given a design brief where they will design and make a skirt from the theme given. They will follow the design cycle learning how to research other art and design practitioners for inspiration. They will learn about sustainability and how protect the Earth’s resources by using alternative fabrics implementing recycling. They will learn how to adjust block skirt pattern, sewing machine skills, dying techniques and embellishments.

The Tech Award gives learners the opportunity to develop sector-specific applied knowledge and skills through realistic vocational context. Learners will have the opportunity to develop knowledge and skills through the following areas:

• Knowledge that underpins effective use of skills, process and attitudes in the sector such as roles, responsibilities, creative process, art and design briefs

• Development of key skills that prove aptitude in art and design practice, such as generating and visually communicating creative responses to art and design briefs

• Process that underpins effective ways of working in the creative industries such as generating ideas, prototyping, development, review and refinement

• Attitudes that are considered most important in art and design practice, including planning, organisation and communication.

Year 10

Component 1:
Learners will research a range of practitioners, using primary and secondary sources. They will develop their understanding of art and design practices through investigation and experimentation, exploring how practitioners use materials, techniques and processes to fine creative solutions and communicate with audiences.

A: Use investigation and experimentation process in art and design practice
B: Generate and communicate art and design ideas
C: Develop practical skills through application and review
D: Record and communicate skills development.

Year 11

Component 2:
In this component, you will interpret a creative brief that is asking you to create specific art or design work for an identified audience. You will use your skills to understand the constraints and the requirements of the brief. You will use planning and organisation skills to ensure that the work can progress and develop in a structured way. You will ensure that the work meets the requirements of the brief by continually reviewing you work. Finally, you will present the work in an appropriate format, in order to communicate the development of your work and the final response.

A: Demonstrate understanding of the requirements of a brief
B: Develop and produce a response to a brief
C: Present a response to a brief

Revision Support - Revision sessions weekly for key stage 4 students

The qualification gives a coherent introduction to the study of art and design at this level.
Learners develop art and design projects and gain an understanding of the creative process. They study visual recording and communication, critical analysis and production skills to produce art and design outcomes. The qualification is designed for post-16 learners who aim to progress to higher education and ultimately to employment, possibly in the creative industries, as part of a programme of study alongside other BTEC Nationals or A Levels.

Year 12 / 13

BTEC National Extended Certificate in Art and Design

Unit 1: Visual recording and Communication
In unit 1 students develop visual recording and communication skills through exploration and experimentation with materials and methods, gaining confidence in their ability to create work and express and communicate ideas. Students will extend skills through exploring the work of others, ongoing personal reflection and the refinement of their own work. They will demonstrate practice by applying these skills to a set task. To complete the assessment tasks within this unit, students will need to draw on you’re learning from across the programme.

Unit 2: Critical and Contextual Studies in Art and Design
In this unit, students will develop contextual research and critical analysis skills. They will investigate the contextual influences on practitioners that drive and underpin their work. Students will learn how to critically analyse pieces of art and design work, deconstructing images and thinking critically about what they see. Skills will be developed through investigation by selecting and sourcing relevant information in order to gain a full understanding of the work of artists and designers.

Unit 3: The Creative Process
In this unit, students will explore the activities within the creative process. They will experiment with ideas generation techniques and contextual research activities. They will also develop ideas through use of materials, techniques and processes, refining ideas and reviewing working practices. Students will then apply their own creative process to a piece of art and design work, reflecting on what they have learned to help inform future practice.

Unit 15: Fashion Materials, Techniques and Processes
In unit 15 the students will design and make a garment for the production of “The Great Gatsby”. The students will complete coursework through the design cycle processes. They will develop their work: Exploring fashion materials, techniques and processes through samples of work. Apply fashion materials, techniques and processes to a brief. Review use of fashion materials, techniques and processes.