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 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.
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.