Student Info

Food Technology

“ Having realised that in cooking there was a vast field of study and development, I said to myself, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine. ”                                                               

Auguste EscoffierAuguste Escoffier

Department Vision Statement/ Curriculum Intent

Developing aspiring Chefs of the future

The food technology department offer learners the opportunity to develop their knowledge and understanding of food preparation and nutrition. The practical and theoretical skills learners will acquire throughout the curriculum will empower them to work confidently, independently and develop valuable life skills. Learners will become self-sufficient young adults with a contextual understanding of current diet related health issues within society. The subject also provides therapeutic benefits to the learners as the opportunity to design and create their own dishes can nurture their creativity and give them a sense of accomplishment.

Implementation

We promote a fully inclusive learner lead environment. Learners are encouraged to take control of their own learning through planning and self-assessment tasks. The stimulating environment is supportive and non-judgemental where learners of all abilities are treated with equality and respect and have the opportunity to access experiential learning, to help deepen their knowledge and understanding of food preparation and nutrition.

The subject comprises of experiential learning through practical tasks and theoretical lessons. Learners can experience a hands on approach and exposure to a wide range of vocabulary, as well as fundamental British Values by exploring different cultures and cuisines, including religions in the wider community. This experiential learning enables learners to then deepen their theoretical understanding.

Embedded within the curriculum are links with literacy, numeracy and science.  These are implemented through learners developing skills such as measuring, timing, glossary terms, scientific baking processes and definitions, vital for everyday tasks. The food preparation and nutrition department also link in with design technology and art to work on design projects. We believe that the cross curricular project strengthens the sense of achievement that learners experience on completion of the learning activity.

 

Food

 YEAR GROUPS

Year 7 - KS3

TERM
Term 1 - 5
TOPIC

Skills developed in this unit.

Basic practical cookery skills,
Evaluation of practical work

Personal Hygiene, health and safety in the kitchen.

Practical dishes to be cooked:

Fruit salad, Fruit crumble, Pasta salad, Garlic bread, Scones, Cup cakes, Spicy rice, Tomato and pasta soup, Spicy rice and Fruit Muffins.
RESOURCES

Curriculum Booklet

Homework Booklet
TERM
Term 1 - 5
Aims?

Aims

  • Pupils will develop their knowledge and understanding of ingredients and healthy eating;
  • Pupils will develop food preparation and cooking techniques; Rubbing in, beating, knife skills, creaming, shaping, rolling, kneading, use of the hob and oven, weighing and measuring.
  • Pupils will develop their knowledge of consumer food and drink choice; which nutrients are in which food groups and in what everyday products.
  • Pupils will build and apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;
  • Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this scheme of work, pupils will:

  • Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating, to their own diet;
  • Demonstrate a range of food preparation and cooking techniques;
  • Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes;
  • Recall and apply the principles of food safety and hygiene;
  • Identify how and why people make different food and drink choices;
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food technology;
  • Track their progress using the Curriculum booklet (cooking, nutrition, ingredients and creativity).
RESOURCES

Curriculum Booklet

Homework Booklet
TERM
Term 6
TOPIC

Design and make task for 3 basic dishes.

Pupils will research, plan and cook 3 different dishes from a set brief to show everything they have learnt over the year. This will include theory knowledge and practical cookery skills.
RESOURCES

Curriculum Booklet

Homework Booklet

 

Year 8 - KS3

TERM
Term 1 - 5
TOPIC

Skills developed in this unit.

Intermediate practical cookery skills, use of more complex cookery skills.

Evaluation of practical work,

Personal Hygiene, health and safety in the kitchen.

Practical dishes to be cooked.

Upside down cake, Cheese straws, Sausage rolls, Spaghetti bolognese, Chilli-con-carne, Basic curry, Paella, Homemade pizza, Cheesecake, minestrone soup.
RESOURCES

Curriculum Booklet

Homework Booklet

Year 9 - KS3

TERM
Term 1 - 5
TOPIC
Practical dishes to be cooked: Risotto, Sweet and sour Chicken, Curry from homemade paste, Victoria sponge, Carrot cake, Chocolate brownie, Sausage and bacon casserole, Quiche, Macaroni and cheese, Breaded  chicken nuggets and oven baked wedges.
RESOURCES

Curriculum Booklet

Homework Booklet

Year 10 KS4 - EXAM BOARD - EDEXCEL

Unit 1: The Hospitality and Catering Industry

In this unit learners will gain a comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.

Topics:

1.1 Hospitality and catering provision

1.2 How hospitality and catering providers operate

1.3 Health and safety in hospitality and catering

1.4 Food safety in hospitality and catering

Assessment This unit is externally assessed through a written examination

which contributes 40% to the overall qualification grade.

Duration: 1 hour 20 minutes

Number of marks: 80

Format: short and extended answer questions based around

applied situations. Learners will be required to use stimulus

material to respond to questions.

Unit 2: Hospitality and Catering in Action

Chefs and nutritionists are involved in the preparation of menus and reviewing how preparation and presentation methods affect nutritional values. Food on a menu needs to meet the nutritional needs of the customer and be prepared, cooked and served in a certain way to ensure customer appeal and standards are maintained in any establishment; thus food safety and meeting nutritional needs must be the focus of all planning and activities.

Overview of unit

In this unit learners will gain knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.

Topics

2.1 The importance of nutrition

2.2 Menu planning

2.3 The skills and techniques of preparation, cooking and presentation of dishes

2.4 Evaluating cooking skills

Assessment This unit is internally assessed through controlled assessment.

The assessment contributes 60% to the overall qualification

grade. Duration: 12 hours

 

TOPIC
LO1
Understand the environment in which hospitality and catering providers operate
WHY?

AC1.1 describe the structure of the hospitality and catering industry. AC1.2 analyse job requirements within the hospitality and catering industry

AC1.3 describe working conditions of different job roles across the hospitality and catering industry

AC1.4 explain factors affecting the success of hospitality and catering providers
RESOURCES

Curriculum Booklet

Homework Booklet
TOPIC
LO2
Understand how hospitality and catering provisions operate
WHY?

AC2.1 describe the operation of the kitchen

AC2.2 describe the operation of front of house

AC2.3 explain how hospitality and catering provision meet customer requirements
RESOURCES

Curriculum Booklet

Homework Booklet
TOPIC
LO3
Understand how hospitality and catering provision meets health and safety requirements
WHY?

AC3.1 describe personal safety responsibilities in the workplace

AC3.2 identify risks to personal safety in hospitality and catering

AC3.3 recommend personal safety control measures for hospitality and catering provision
RESOURCES

Curriculum Booklets (Essay workbooks)

PowerPoint Presentations on Microsoft Teams Citizenship Group
TOPIC
LO4
Know how food can cause ill health
WHY?

AC4.1 describe food related causes of ill health

AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO)

AC4.3 describe food safety legislation

AC4.4 describe common types of food poisoning

AC4.5 describe the symptoms of food induced ill health

Thoughout the year pupils will also learn to cook the following dishes alongside studying the theory content to develop their higher level practical skills.
RESOURCES

Curriculum Booklets (Essay workbooks)

PowerPoint Presentations on Microsoft Teams Citizenship Group
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