Food Technology

FoodTech

Food Technology offers students the opportunity to gain basic skills and knowledge and improve confidence when working with food.  Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.

Students learn the principles and application of nutrition and health; students will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

Key Stage 3

Year 7  – Developing Basic Skills

Students will develop primarily their knowledge of food safety and hygiene, equipment, building upon knowledge gained at Key Stage 2.  This will be alongside the development of basic practical skills involving through taking part in a number of practical activities.  The aim of the course is to provide students with many opportunities to build up their confidence, knowledge and skills to enable them to produce good quality food products. 

Students will be encouraged to work independently with creativity when designing and making, as well as the importance of working as part of a team.  Students will be formally assessed twice per term.  There is an emphasis on practical skills and recipes are selected to promote healthy eating and a balanced diet.

Course Outline -

• Food Safety and Hygiene

• Basic skills: rubbing in method, bridge and claw techniques

• Using electrical equipment and utensils

• Sensory Analysis

• Evaluation tasks

• Modifying basic recipes

Practical work includes: chicken goujons, layered pasta salad, flatbreads, meatballs with tomato sauce, vegetable couscous, vegetable spring rolls, pasta fiorentina, fresh fruit salad, cookies, mini cheese and vegetable frittatas, fruity flapjack, cauliflower and broccoli cheese, cheesey scones, fruit crumble, banana and blueberry muffins, pizza wheels.

Year 7

Week 1-7

Week 8-14

Week 15-20

Learning About

In this topic I am learning about basic practical skills, hygiene and safety.  I will also be learning about fruit and vegetables, cooking of food and heat transfer.

In this topic I am developing and widening my basic practical skills.  I will also be learning about food waste, why we eat food, macro and micro nutrients, sensory evaluation and energy balance.

In this topic I am continuing to improve and extend my practical skills.  I will also be learning about the Eatwell Guide, bacteria, cross contamination and labelling of foods.

Able to Demonstrate

By the end of the topic I will be able to demonstrate some key practical skills and make a number of dishes independently.

By the end of the topic I will be able to demonstrate a number key practical skills and make a number of dishes independently. 

By the end of the topic I will be able to demonstrate a variety of key practical skills and make a number of dishes independently.

Using Equipment

I will also be developing my skills in using equipment including sharp knives, the cooker and weighing scales.  I will be also be able to follow a recipe.

I will also be developing my skills in using equipment including the grater, peeler and saucepan.  I will be also be able to adapt a basic recipe to my own design.

I will also be developing my skills in using equipment including measuring jug, wok and the hob.  I will be also be able to design my own cookie and packaging.

Year 8 – Healthy Eating and the Eat Well Guide

Students will follow a course where they will develop their practical skills through a range of practical lessons. The emphasis will on creating balanced meals for a teenager. The students will focus their research on the importance of the Eat Well Guide and the nutrients required for a healthy and balanced diet.

Students will be formally assessed twice per term.  There is an emphasis on developing practical skills and recipes are selected to promote healthy eating and a balanced diet.

Course Outline -

• Nutrition and the Eat Well Guide

• Sources of ingredients, characteristics and seasonality

• Peer and self-evaluation

• Basic food science experiments.

Practical work includes: chicken stir-fry, mini quiches, shortbread, vegetable soup, chilli con carne, Chelsea buns, pasta and sauce, sweet and sour chicken, bread rolls, lemon cheesecake.

Year 8

Week 1- 7

Week 8- 14

Week 15-20

Learning About

In this topic I am refreshing basic practical skills learnt in Year 7 as well as hygiene and safety considerations.  I will also be learning about nutritional needs for different groups of people, thinking about where our food comes from and discovering facts about poultry, meat and fish.

In this topic I am continuing to develop and extend my range of practical skills.  I will also be learning about the key nutrients and their functions, temperature control, sensory evaluation and discovering facts about milk, cheese and yoghurt.

In this topic I am extending and consolidating the practical skills I have learnt so far.  I will also be learning about food costings, factors affecting food choice, allergens and traffic light labelling.

Able to Demonstrate

By the end of the topic I will be able to demonstrate confident key practical skills and make a range of dishes independently.

By the end of the topic I will be able to confidently demonstrate a range of practical skills and make a range of dishes independently.

By the end of the topic I will be able to demonstrate confidently a good range practical skills and make a variety of dishes independently.

Using Equipment

I will also be developing my skills in using the rubbing-in method and using equipment including sharp knives, rolling pin, weighing and measuring equipment and the different part of the cooker.  I will be also be able to design my own food label using an ICT programme.

I will also be developing my skills in making sauces and cooking meat, also using equipment including temperature probe and whisk.  I will be also be able to demonstrate my creativity by designing my own cheesecake and adapting a recipe accordingly.

I will also be developing my skills in using the different parts of the cooker and temperature control.  I will be also be able to demonstrate my knowledge of ingredients and flavours by designing my own pasta bake and adapting a recipe accordingly.

Key Stage 4

Students are able to continue building upon their knowledge and skills developed a Key Stage 3 by opting for this subject into Key Stage 4.

GCSE Food Preparation and Nutrition (EDUQAS exam board) will equip students with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating. Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, and develop vital life skills so that they can feed themselves and others affordably and nutritiously.

Students will study food commodities are studied in greater depth and experiment with ingredients and advanced cooking techniques. Assessment is a combination of written examination and Controlled Assessment which includes practical cooking, research and experimental work. In addition, the students will learn about the world in which they live, understand modern food production and processing methods, consumerism and dietary changes and challenges.

 

The GCSE is split into 2 parts; Non-exam assessment (NEA) 50%, and Paper 1 (exam 1hr 45 minutes) 50%. The NEA comprises of 2 tasks; A food investigation and assesses students' understanding of the working characteristics, functional and chemical properties of ingredients. A food preparation assignment that assesses students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Paper 1 assesses students theoretical knowledge of food preparation and nutrition from the following areas; Food nutrition& health, food science, food safety, food choice and food provenance.

GCSE Food Preparation & Nutrition Overview

 

Term 1

Term 2

Term 3

Year 9

Intro / Baseline assessment

Fruit & Vegetables

Potatoes

Cereals – flour, breakfast cereals, bread

Pasta

Rice

Pastry

Milk

Cheese

Yoghurts

Cream

Year 10

Meat & poultry

Fish

Eggs

Beans, nuts & seeds

Alternative protein foods

Butter, oil, margarine

Sugar & syrup

Food spoilage

Food provenance & food waste

Cultures & cuisines

Factors affecting food choice

Principles of nutrition

Diet & good health

Science of cooking food

Technological developments

Year 11

NEA 1 – The Food Investigation Assessment (15%)

1500-2000 words plus charts, graphs, photos

Basic mixtures and recipes re-cap

Revision for mock exam

Start NEA 2

NEA 2 – The Food Preparation Assessment (35%)

15 pages (30 sides A4) to include all photos, charts & graphs

Revision for written exam

Revision for written exam

Useful Links

Nutritional analysis programme - http://explorefood.foodafactoflife.org.uk/

Recipe ideas - https://www.bbcgoodfood.com/

A balanced diet - https://www.nhs.uk/live-well/eat-well/

Food allergy & intolerance - https://www.food.gov.uk/safety-hygiene/food-allergy-and-intolerance

Healthy diet recommendations - https://www.nutrition.org.uk/healthyliving/healthydiet.html

Basics of nutrition - https://www.nutrition.org.uk/healthyliving/basics.html

Seasonal food - http://www.eattheseasons.co.uk/

British food - http://www.lovebritishfood.co.uk/

Grain-based foods - https://www.grainchain.com/

British meat - http://meatandeducation.redmeatinfo.com/

Potatoes - https://www.lovepotatoes.co.uk/

Food Technology Recipes

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