Food Technology

The study of food plays an integral part in the whole school approach to student health, well-being and attainment.

#gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 100%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

KS3

All students follow the KS3 programme of study for Design and Technology in relation to food and nutrition.

They gain an understanding of the ‘Eatwell Plate’, dietary needs, and how to provide a healthy balanced diet for various target groups.

They develop an awareness of food additives, preservatives and Computing Aided Manufacturing in food processing. Students are supported to apply this knowledge to practical cooking tasks where they learn how to weigh and measure accurately, use equipment independently and appreciate the importance of health and safety in food handling.

Students also gain experience using recipes to prepare multicultural food and appreciate the influence on cuisine in the UK.

Through critical evaluations of their practical tasks students develop their writing skills and extend their technical vocabulary.

Key Stage 3

Autumn

Spring

Summer

Year 6/7

*Health and Safety in the Kitchen.

*Equipment Functions.

*Eatwell Plate.

*Functions of Ingredients: Dairy & Fats.

*Healthy Eating.

*Evaluation writing.

* Assessment.

*Dietary Needs.

*Weighing & Measuring.

*Quick Healthy Meals.

*International Cuisines.

*Evaluation Writing.

*Assessment.

*Quick Snacks.

* Lunches.

*Evaluation writing.

*Food Literacy.

*Functions of Ingredients: Starch & Sugar.

*Assessment.

Year 8

*Eatwell Plate.

*Evaluation Writing.

*Convenience Food.

*Pastry Making.

*Literacy Keywords.

*Assessment.

*Improving Evaluation Writing.

*Sauces

*Additives.

*Preservatives.

*Literacy keywords.

*Assessment

* Comparing Homemade & Convenience Food

*Improving Evaluation Writing.

*Literacy keywords.

*Assessment

Year 9

*Functions of Ingredients: Eggs, Meat & Fish.

Extended Evaluation Writing.

*Assessment

*Design Research and Process for a Vegetarian Meal.

*Computer Aided Manufacture.

*Extended Writing

*Packaging

*Bread

*Nutrition Revision

*Assessment

KS4

KS4 Food Technology

There are two courses currently available

GCSE in Food Preparation and Nutrition and BTEC Level 1 & 2 Home Cooking Skills

GCSE Food Preparation and Nutrition
This new course focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

The qualification provides an opportunity to nurture students’ practical cookery skills and give them a strong understanding of nutrition. The course consists of 50% written external examination and 50% investigative coursework within two components.
Food preparation skills are integrated into five core topics:

Areas of Content

1. Food commodities
2. Principles of nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation

On completion of this GCSE course, students would be well placed for study within further education, an apprenticeship or full time career in the catering or food industries.

GCSE Food and Nutrition

Autumn

Spring

Summer

Year 10

*Health and Safety

*Carbon Footprint and Food Provenance.

*Investigative Assessment Practice Task 1

*End of term written assessment

Nutritional Value

*Technological Developments

*Investigative Assessment Practice Task 2

*Storage

*Dairy Commodity

*End of term written assessment

*Cereals commodity

*Meat, fish, poultry, eggs commodity

*Investigative Assessment Practice Task 3

*Fats commodity

*Investigative Assessment Practice Task 4

*Nuts and Pulses

*End of term written assessment

Year 11

*NEA Investigative Assessment 1

*NEA Investigative Assessment 2

Understanding food – Create resources for the school kitchen staff.

*Guide Making

*Social Environmental Factors.

BTEC Level 1 & 2 Home Cooking Skills

Some students may prefer to follow a Pearson BTEC Level 1 and Level 2 Awards in Home Cooking Skills. This course has been developed to provide the opportunity to develop students’ knowledge, and confidence to cook meals at home. They will develop an understanding of how to economise when planning a meal and be able to transfer skills to different recipes.

Students will learn how to use kitchen equipment safely. They will learn about sourcing food, nutritional information and healthy eating, as well as the importance of hygiene and food safety.

Home Cooking Skills Level 1

Autumn

Spring

Summer

Year 10

*Eatwell Guide

*Health & safety in the kitchen

*Choosing ingredients

*Weighing & measuring

*Selecting own recipes & choosing ingredients – explain choices

*Nutritional information

*Food sourcing

*Demonstrate food safety & hygiene throughout preparation & cooking process

*Reflecting on own learning about the value of gaining cooking skills

*Sharing recipes – ways to pass on information

Year 11

*Preparing to Cook– Plan a Food Awareness Day.

*Create a Skills Guide

*School Lunches.

*Exploring balanced diets.

Understanding food – Create resources for the school kitchen staff.

*Plan and produce dishes in response to brief- Special Occasions.

*Report Writing

*Guide Making

*Social Environmental Factors.

*Portfolio preparation

*Preparation for External Assessment.

*External Assessment.

Food Technology

The study of food plays an integral part in the whole school approach to student health, well-being and attainment.

KS4 Food Technology

GCSE in Food Preparation and Nutrition and BTEC Level 1 & 2 Home Cooking Skills

BTEC Level 1 & 2 Home Cooking Skills

This Week’s Featured Photos

Heathlands Resources

Contact