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Food

Key Stage 3 Food Technology

Students have 2 lessons each week and complete a range of activities, from practical skills to learning about hygiene and nutrition. Where possible, learning takes place in practical sessions to make learning fun and engaging.

Students will be taught how to cook and apply the principles of nutrition and healthy eating. They will learn a wide range of culinary skills and explore foods from a variety of cultures.

Students will:

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques

Year 7/8

  • Staple foods – what are staple foods? Preparing dishes that use them
  • Designing a healthy cereal bar – flapjack recipes and design work
  • Bread – basic bread, moving towards more complex bread-making
  • Rubbing in – combining fat and flour to give dishes a crumbly texture
  • High risk foods – what are high risk foods? Preparing dishes that use meat and poultry
  • Layered desserts – designing a tasty treat that contains layers and textures!

Year 9

  • Functions of ingredients – what are the principles in making cakes? What do the ingredients do?
  • Pastry – making dishes using homemade pastry (shortcrust, choux and filo)
  • Designing a gateau – designing a tasty, show-stopping cake, with 2 layers
  • Multicultural foods – popular dishes from around the world
  • High risk foods – developing your ability to work with meat and poultry in more complex dishes
  • Practical skills – making sweet dishes chosen by students, a tasty end to the Key Stage!

Key Stage 4 Food Technology

At KS4, students work towards attaining GCSE Food Preparation and Nutrition. The course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

By studying food preparation and nutrition students will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.  

Year 10

In Year 10, students learn through a series of structured sessions in which they cover topics ranging:

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation
  • Macronutrients
  • Micronutrients
  • Special diets (religious, ethical etc)
  • Cooking and heating techniques

Students will generally cook once a week, the other 2 sessions will cover the aforementioned topics.

Year 11

Upon commencing Year 11 students commence two pieces of coursework, this amounts to 50% of their final mark.

Their first written coursework is an independent scientific study of food and its properties, which amounts to 15% of their final mark. Once this coursework is complete, students immediately commence their second piece of coursework which requires students to plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.  After this they produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate their application of technical skills. This is clearly a more significant piece of work, carrying 35% of their final mark.

At the end of Year 11 students complete a formal written exam which accounts for 50% of their final grade.

For more information, please contact Mr P Balfour.

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