Curriculum
Food Technology
Food Technology – Cooking is a skill for life!
In Food Technology our lessons are underpinned by that statement which forms the basis of our intent – a focus on developing student independence, confidence and knowledge in a cooking environment. This includes creating an understanding of the function of ingredients, good nutrition, a variety of food preparation, common cooking methods and food presentation.
Food Technology enables students to develop a lifelong skill that leads to either further academic or industry/vocational qualifications.
Year 7
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In Year 7 students study Food Technology for a term and a half before rotating to another subject within the Design & Technology department.
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The Year 7 curriculum is based on the Eatwell Guide-it’s food groups and their various food sources. There is also a brief introduction to the nutrients and their function in the body.
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Students then prepare for cooking by learning about food hygiene and food safety, identifying some commonly used utensils and equipment.
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Through a series of complementary practical lessons Year 7 begin to develop their cooking skills. Each practical is crafted with phased complexity to ensure students acquire a repertoire of recipes that can be served alone or together as a snack, side dish or simple meal.
Year 8
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In Year 8 the knowledge & skills acquired in Year 7 are built on, with the emphasis still on increasing independence and confidence in a cooking environment. This is used to launch students into an awareness and knowledge of some well-known foods around the world.
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Year 8 are set a series of complementary tasks and assignments to research the history, culture and connections shared between some of the well-known foods we eat – as well as cooking (and shopping!) with ingredients that are unfamiliar to them.
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In Year 8 nutritional information and the function of ingredients in recipes continues to be incorporated, as well as consideration for substituting ingredients due to dietary requirements, religious restrictions or food allergies and availability.
Year 9
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In Year 9 learning from Years 7 & 8 is consolidated, with an emphasis on learning to cook as a skill for life, investigating possible career paths, the role of food in society and focusing on some food trends.
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Topics studied in Year 9 include staple foods around the world, the seasonality of food & food availability, vegetarianism & alternative ingredients, food banks & food insecurity, how food affects our health & adapting a fast-food recipe, and the history of British tea time.
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Year 9 are also set a series of complementary tasks and assignments alongside their practical lessons to round off their KS3 experience.
Useful links:
https://www.foodafactoflife.org.uk/11-14-years/
https://www.nhs.uk/live-well/eat-well/the-eatwell-guide/
https://www.bbc.co.uk/bitesize/topics/zf339j6/articles/zmwvgdm
Contact
Mrs Gavartin – Head of Design and Technology