Food Technology

Key stage 3– Pupils are taught food technology on a 6 week rotation. The food room is equipped with cooking facilities which is able to accommodate pupil’s practical cookery and teacher demonstrations. All pupils will learn about foods, process and techniques, on a small or large scale production. Pupils carry out one IST a year and they are expected to bring ingredients for dishes they are making. Pupils will be assessed on the planning, making and evaluating of a food dish they have cooked.  Throughout the years pupils will develop higher level practical skills which will equip them to make dishes independently at home.

Year 7

Pupils develop a range of practical cookery skills through cooking food such as cheese scones, apple crumble, soup and meat kebabs. Pupils will design, make and evaluate a range of predominantly savoury dishes. Pupils will identify and create healthy balanced meals and link this to the eatwell guide. Pupils will learn the importance of food hygiene and safety, considering this in all aspects of their practical work. They will become familiar with the different pieces of kitchen equipment and how to use them safely.

Year 8

Pupils continue to develop a range of cookery skills; the main focus being nutrition and health.  Pupils learn about the different aspects of nutrition and research different ways they can adapt and change food to make it healthier. Pupils begin to write their own methods for recipes and learn how to sequence stages and include health and safety points to their work. Pupils cook a series of savoury dishes such as curry, pasta bake and bolognese. Again pupils will design, make and evaluate a range of dishes.

Year 9

Pupils continue to develop their understanding of and demonstrate a range of cooking techniques whilst considering diet and health. Pupils undertake a project based on foods from around the world. The main country the project focuses on is Italy. Pupils will learn and demonstrate different techniques through cooking dishes such as Lasagne and Jambalaya. Pupils will design, plan, make and evaluate their own pizza design against a given design brief. Pupils will make their pizza from scratch. All practical lessons are linked with theory lessons, covering topics such as fair trade, food miles, sustainability and special diets.  Pupils explore ethical and moral decisions concerning the growth and cooking of foods.

KS4 Food and Cookery Level 2 GCSE

Examining board: NCFE

Qualification number (QN): 601/4533/X

This course will provide opportunities for pupils to develop a range of cookery skills and their capacity for imaginative, innovative thinking, creativity and independence. It consists of four units, Unit 1: Preparing to cook, Unit 2: Understanding food, Unit 3: Exploring balanced diets (assessment paper), Unit 4: Plan and produce dishes in response to a brief. Each unit is worth 25% of their overall grade.

This qualification aims to: focus on an applied study of the food and cookery occupational area, offer breadth and depth of study, incorporating a significant core of knowledge and theoretical content with broad-ranging applicability, provide opportunities to acquire a number of practical and technical skills.

The objectives of this qualification are to help learners to: prepare and cook using basic skills, understand food and its functions in the body and in recipes, understand balanced diets and modification of recipes for health, plan and produce dishes for a purpose.

Throughout the delivery of this qualification, the following core areas and transferable skills will be evident: planning, research skills, communication, problem-solving skills and health and safety. Pupils will learn how to analyse and evaluate information to make reasoned judgements. Students will become reflective thinkers and learn how to effectively evaluate a task and themselves against a given criteria in order to highlight successes and developments.

During year 10 students will have the opportunity to take their first exam (unit 3 worth 25%). Unit 1 will be completed during year ten and unit 2 will be started.

During year 11 students will have the opportunity to re-take their exam (unit 3 worth 25%) to either gain a pass or exceed their target. The best grade will be put forward. Students will complete unit 2 and them go on to unit 4 which is a more independent task where pupils get to choose, plan, prepare, cook, present and evaluate their own dishes in response to a brief.

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