Food Technology
Curriculum Intent
The intent of our food technology curriculum is to apply the principles of nutrition and healthy eating and prepare students for later life by developing the confidence and skills to cook for themselves. Learning how to cook independently is a very important life skill for students now and in later life. There is a balance of theory work and practical work where students are encouraged to experiment and learn independently through practical participation.
The curriculum is structured to ensure that students have a wider understanding of environmental impacts on choice of foods and the benefit of buying in season. Our students learn about multicultural foods and experience how different cultural foods influence our everyday food choices. This promotes a greater understanding and appreciation of different religions and ethical beliefs and how these have influenced our lives. The curriculum also ensures students have a clear understanding relating to food choices and the impact on the environment relating to food waste.
The study of food plays an integral part in the whole school approach to student health, well-being and attainment.
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.
