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Food Technology & Hospitality

The Food Technology Department at Thomas More Catholic School provides courses at both Key Stage 3 and 4. It aims to bring together practical and technological skills, jointly with creative thinking to design and make products, which meet human and environmental needs.

Food Preparation and Nutrition KS3

Key Stage 3 is delivered through a practical single cooking lesson every fortnight. Teaching and learning take place in the consecutive weeks, covering nutrition, environmental and ethical issues and the latest developments in the food technology field. Cross-curricular links are used with literacy, numeracy and ICT as well as Geography, History and Science.  
 
Food Preparation and Nutrition KS4

Five lessons are taught over a fortnight, with one of those being a practical.

AQA for GCSE Food Preparation and Nutrition

(Current Year 9)

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

  • Paper 1 (Exam paper) Knowledge of food preparation & nutrition from Sections 1 to 5 - 50%
  • Non-exam assessment (NEA Coursework) - 50%

WJEC Hospitality and Catering Level 1/2

(Current Year 10)

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 – (40%)
  • Unit 2 Hospitality and Catering in Action – (60%)

BTEC Level1/2 Hospitality

(Current year 11)

  • Paper 1 – Introducing the Hospitality Industry – (25%)
  • Non-exam assessment 1 - Working in the Hospitality Industry – (25%)
  • Non-exam assessment 2 -Food safety and Health and Safety in Hospitality – (25%)
  • Non-exam assessment 3 - Planning, preparing, cooking and finishing food – (25%)

Upon completion of this course, students will be qualified to go on to further study or embark on an apprenticeship or full-time career in the catering or food industries.

As part of our commitment to providing excellent support, we’ve created fantastic free teaching resources and can offer great value professional development courses. We’re also collaborating with publishers to ensure you have engaging and easy-to-use textbooks.

At Key Stage 4, students are offered

  • Advanced cooking skills to produce a variety of dishes.
  • Links with other prestige colleges such as Lakefield College, one of the oldest catering colleges in London.
  • A chance to practise cooking and service skills at school functions.
  • Year 10 students are involved with cooking for the Year 6 Open Evening as well as looking after Year 6 pupil’s and their parent’s.
  • They also prepare food and attend the Senior Citizen’s Christmas Party.
  • Trips to various hospitality industries, such as a 4* Hilton Hotel and 4*Marriott Hotel at Regent Park or a Cooking Bus experience.
  • Cooking with a professional chef in Marriott Hotel.
  • Inviting chefs to cook with pupils at school.
  • Entering catering competitions e.g. Bromley College, in the last two years taking second and third place.

After school clubs

  • After school classes run by Food Technology/Hospitality are:
  • Weekly revision sessions are run for Y9 & Y10.
  • Revision packs are provided as a paper-based pack to take home.
  • Additional revision resources are on the shared area.

Margaret Roper Primary School

Additional classes are run for year 5 pupils from Margaret Roper to provide the pupils with a taster in cooking, whilst linking with the wider community.

Department Members

  • Mrs Dyduch (Head of department)
  • Mr Migliori (Technician)