"Eating is a necessity, But cooking is an art."
Key Stage 3
What does food technology aim to develop at KS3-
Food Technology is an inspiring, rigorous and practical subject. Along with the national curriculum for design and technology we aim to ensure that all pupils: understand and apply the principles of nutrition and learn how to cook.
As part of their work with food, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils which will also open a door to one of the great expressions of human creativity and possible job opportunities that our students could access. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
- BASIC FOOD PREPARATION: Unit includes - Become competent in a range of cooking techniques using kitchen utensils and electrical equipment.
- COOKING AND PREPARATION METHODS: Cooking Unit includes – To offer pupils the opportunity to reflect on their experiences and develop skills to make progress.
- WEIGHTS AND MEASUREMENTS: Unit includes – To gain confidence, independence and creativity through practical cooking lessons.
- BASIC HOME COOKING: Unit includes – To cook a repertoire of sweet and savoury dishes so that they are able to feed themselves and others for a healthy and varied diet
- SEASONAL COOKING: Unit includes – To be familiar with products that are manufactured at certain times of the year.
- HEALTH AND NUTRITION: Unit includes – To understand and apply the principles of nutrition and health to understand the source, seasonality and characteristics of a broad range of ingredients.
- T-TIME TREATS: Unit includes – To baked snacks, cakes, jellies and delights, savoury treats
- SEASONAL SNACKS: Unit includes – To make Halloween, Christmas and Easter products
- FOOD STORAGE: Unit includes – To learn canned, dried, refrigerated and frozen foods, correct storage and the effects of cross contamination
- HEALTH AND NUTRITION: Unit includes – To understand the importance of nutrients, dairy, carbohydrates and proteins
- CLASSIC BRITISH DISHES: Unit includes – To make a selection of famous dishes throughout the British Isles
As part of our work in year 9 it gives pupils the opportunity to explore cultural difference in food and diet- to explore their own cultural assumptions and values. The skills learned in year 7 and 8 develop as they are more aware of promoting and participating in teamwork in practical cooking lessons – encouraging their peers to work co-operatively. Students will reflect on the social issues around food such as price, income, food miles, fair trade and sustainability as well as reflecting on the moral issues concerning food production in other countries of the world.
- BAKED PRODUCTS:
- PASTA: Unit includes – To research, evaluate, design and make
- FOOD ANDFLAVOURS AROUND THE WORLD: Unit includes – To make a variety of dishes from different countries including:
- Italy: homemade Pasta and Focaccia Bread.
- France, Croq Monsieur, Crepe’.
- Spain: Omelettes, Meat Paella.
- India: Traditional Chapatti / Naan. Chickpea and Spinach Curry, Chicken Korma, Development Curry.
- China: Chicken Stir Fry, Cantonese Sweet & Sour, Singapore Noodles.
- America: Ultimate USA Burger.
- Mexico: Chilli Con Carne, Enchiladas.
Key Stage 4
Choosing to undertake further Food Technology study in year 10 and 11 is a progression of the same inspiring, rigorous and practical subject in KS3. Students will develop their skills for completing either and detailed portfolio (EDEXCEL, Y11) or investigating the principles and the effects of various food (WJEC, Y10). At the end of year 11 students will complete a final end of year examination after 2 years of dedicated learning. Skills and experience the students gain could be transferred into the catering industry for future employment or for later in life.
In KS4 year 10 and 11 students will be taught to-
- Study for an Edexcel GCSE Design & Technology qualification, WJEC in year 10
- Complete a detailed portfolio on a chosen topic and complete a food investigation assessment on the effects and function of various commodities
- Complete a 1 ½ hour final examination