Food Technology at Bromley Beacon Academy is focused on making cooking fun, accessible and interesting with the aim of engendering a lifelong love of food in our pupils, while at the same time equipping them with the tools they need to understand how to cook safely, healthily, economically and to make informed choices regarding ingredients.
Key Stage 4 Curriculum - Years 9/10 and 10/11
- BTEC Level 1 Award in Home Cooking Skills (Year 9/10)
- BTEC Level 2 Award in Home Cooking Skills (Year 10/11)
BTEC Specialist qualifications are work-related qualifications that give pupils the knowledge, understanding and skills they need to prepare for employment. The level 1 and 2 courses in food technology enable pupils to develop:
- The knowledge, understanding and confidence to cook meals at home.
- An understanding of how to economise when planning a meal.
- An ability to transfer skills learned to different recipes.
- An ability to inspire others by transferring that knowledge.
At level 1 pupils are assessed on their ability to:
- Use cooking skills when following a recipe (assessed by portfolio)
- Demonstrate food hygiene and safety throughout the preparation and cooking process (assessed by portfolio)
- Reflect on own learning about the value of gaining cooking skills (assessed by portfolio)
- Identify ways to pass on information about home cooking (assessed by portfolio)
At the end of Year 9 pupils will begin working towards their qualification at level one or progress further to complete the level 2 course.
At Level 2 pupils are assessed on their ability to:
All requirements of level 1 plus:
- Plan a nutritious two-course meal (assessed by portfolio)
- Select and prepare ingredients for recipes for a nutritious two-course meal (assessed by observed practical)
- Apply presentation skills when serving the meal (assessed by observed practical)
- Explain ways to economise when cooking at home (assessed by portfolio)
Key Stage 5 Curriculum - Years 11, 12 and 13
In Year 11 pupils embark on learning at level 3 in readiness for joining the CTH level 3 Certificate in Professional Cookery from CTH. This is a two-year practical cookery course which begins formally in year 12.
The aims of this course are to:
- provide students with the skills required to work in a professional kitchen
- develop students’ cooking skills
- develop the students’ ability to integrate cooking skills in order to produce a variety of dishes
- develop the students’ ability to evaluate their cooking
- develop the students’ time management, hygiene, safety and personal appearance skills required of a professional chef
Teaching and assessment throughout the course will include:
- Cookery demonstrations, practical’s, formal classes, lectures, seminars, tutorials and supervised assessments
- Independent and unsupervised learning or research
- Unsupervised coursework
- Watching pre-recorded webinars and podcasts
- Compiling a portfolio of evidence, self-study, visits, revision and time spent on written assignments
Where to next:
- Level 3 management courses in hospitality, catering or food management at FE college
- Level 4 courses in professional cookery at HE college or university
- Work in the catering industry (possible careers in science, business, catering, teaching, healthcare, food production or sport)
Useful websites for students
Key Stage 4
Key Stage 5