Bourne Weekly News 17 Jan 2020 web
Food Technology we follow the National Curriculum and aim to empower students to make choices and provide them with a greater range of options as consumers, users and makers. Food presents people with everyday decisions to make and problems to solve; to be educated about food has consequences for quality of life.
KEY STAGE 3
• Develop their knowledge and understanding of ingredients and healthy eating;
• Learn food preparation and cooking techniques;
• Be encouraged to develop and apply their knowledge of consumer food choices;
• Develop creative, technical and practical expertise needed to perform everyday food related tasks confidently;
• Evaluate and test their ideas and products and the work of others.
• Continue to develop the skills, knowledge and understanding gained in Y7, with an increasing degree of challenge and independence as appropriate;
• Develop their understanding and use of safe hygiene practices with increasing use of high risk foods;
• Investigate a range of factors that influence food choice;
• Understand the term “Food Provenance” and how issues relating to this can impact food choices.
In unit one students will
• Continue to develop the skills, knowledge and understanding gained in Y8, with an increasing degree of challenge and independence as appropriate;
• Develop their understanding of NHS Healthy Eating Guidance and relate this to specific special diets;
• Be further introduced to subject specific terminology and the scientific principles underlying some of these processes eg gelatinisation, coagulation etc.;
• Develop a range of sensory testing techniques to encourage critical analysis skills;
• Practise an increasing use of quality control checks to achieve a good finish on made products
KEY STAGE 4
This is an optional subject at KS4. Students follow the AQA GCSE Food Preparation and Nutrition course.
A wide range of food preparation skills and theoretical knowledge are taught in relation to:
1. Food, nutrition and health
2. Food science
3. Food safety
4. Food choice
5. Food provenance
At the end of the course, students are assessed through:
• a written exam paper – this assesses the theoretical knowledge of food preparation and nutrition
• a food investigation – this assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients
• a food preparation assessment – this assesses students’ ability to plan, prepare, cook and present a range of dishes.
CLUBS & ACTIVITIES
• KS3: Opportunities to enter cookery competitions organised by other agencies.
• KS4: Catch up and extra revision sessions take place in M23 after school by prior arrangement.
Mrs C Hall – Assistant Leader of Design Technology and Teacher of Food Technology
Miss L Harris – Teacher of Food Technology
Mrs C Gamble – Teacher of Food Technology
Mrs K Davies – Support Specialist