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.

 YEAR GROUPS