Food Technology
Head of Department
Mr M Taylor
Teaching Staff
Mr M Taylor
Department Information
We aim to provide all students an equal and fair experience of food technology in order to make an informed choice for key stage 4 options but regardless of option choices, for all students to gain useful practical life skills including aspects of food hygiene, cooking, manual dexterity, issues relating to sustainability and environmental impact.
For students to experience hands-on skills and techniques to develop the ‘whole child’ by understanding that learning is not always academic, but often learned more effectively through hands-on experience and observation.
It is our intention for students to develop practical ‘life skills’ that are transferable to career paths or even to improve their domestic lives and independence in the future.
KS3 Overview
Y7 Food Tech timetable 2024
Year 7
Core Competencies
Diet (food and drink)
Consumer awareness
Food choice
Food labelling
Cooking of food- Heat transfer
Preparation and handling skills
Food Safety
Links to active lifestyle (physical activity)
Overview of sessions:
Basic technical terms such as :
Bacteria,baking,boiling,bridge hold,claw grip, food poisoning,cuts of vegetables,food hygiene
Links to food Manufacturing and hospitality and catering
Practical and theoretical units relating to core competencies
Food hygiene sessions incorporating a basic awareness of health and safety in the kitchen
Practical sessions Include:
Couscous
Pasta salad
Fruit crumble
Scone based pizza
Chicken bites
Savoury breakfast muffins
Stir fry
Chilli con carne
Beef,lamb or vegetarian kebabs
Final practical assessment
Basics of knife safety and technical terminology/eatwell guide/functions of nutrients
Safe use of cookers
Types of vegetables-nutritional value of fruit and vegetables
Cultures and cuisines-foods from around the world
Food storage- food handling and personal hygiene
Time planning and equipment
Evaluation and planning
Final assessment
Assessment evaluation
Cooking methods and techniques:
Claw and bridge methods
Vegetable cuts:
Brunoise
Paysanne
Jardiniere
Julienne
Macedoine
Petit brunoise
Vocabulary
Julienne, Jardinière, Brunoise, Paysanne, Macédoine.Bacteria:Salmonella, Bacillus Cereus, Staphylococcus aureus, Campylobacter.
Safety in the kitchen
Year 8&9
Key knowledge & skills
In year 8 and 9 learners will develop confidence in cooking a range of dishes and make informed decisions about food choice.The learners will be aware of the importance of a healthy diet and wellbeing.
The learner shall know the need for different food in the diet to acquire the nutrients essential for a healthy lifestyle.This covers Carbohydrates, proteins,fats,vitamins and minerals.
The learner shall be aware of allergens and intolerances to food and the implications of religion and chosen diet.
The importance of hydration throughout the day.Learners will develop an understanding on the diversity of opportunities related to a career around food.
Practical sessions are supported by previous theory and demonstration sessions.
Typical dishes include:
Rock cakes
Chocolate pudding
Bread-pizza
Chelsea buns
Thai green curry
Chicken Fajitas- poultry preparation
Pasta bake
Pineapple upside down cake
Cupp cake
Final student assessment
These are the elements for practical and theoretical competencies covered in the national curriculum. There will be a rotation of students from D&T to Food Technology and vice versa.
Vocabulary
Macro and Micronutrients
Amino acids
Low biological value
High biological value
Fermentation
Salmonella,Campylobacter
Bacillus cereus
Staphylococcus aureus
Saturated and unsaturated fats
Carbon footprints
Food Mileage
Some home learning tasks relating to weekly planning of practical classes
Curriculum Journey
KS4 Overview
Year 10
Core Competencies
Unit 1
Externally assessed
Food safety and how food can cause ill health.
Understand the environment in which hospitality and caterers operate.
How hospitality and caterers operate.
How Hospitality and catering provision meets health and safety.
Practical Sessions
Use of commodities:
Meat,poultry,fish,vegetarian alternatives
Eggs and dairy produce
Cereals,rice,pasta or flour products
Fruit and vegetables
Assessment
Unit 1:90 minute online examination- to be confirmed through covid restrictions
Year 11
Unit 2
Unit 2: Time allotted assessment of 6 hours for planning and nutritional aspects including 3 hour practical assessment
The importance of nutrition in planning menus
Understand menu planning
Creating a timeplan with equipment and ingredients list
Contingency plans
Food safety
Health and safety
To be able to cook food safely and within a stated time frame
Practical session
3 hours practical to typically produce 3 dishes along with accompaniments usually supported by a menu and table presentation
Exam Board
Enrichment Opportunities
External guest chefs- Development chefs
Foraging around or near school grounds- expert foraging guide- budget permitting
Links to Westminster kingsway and Craft guild of chefs- career opportunities
Visits to local hospitality establishments
Visit to Denbies vineyard with reference to food and wine education.