Food Technology

FOOD TECHNOLOGY

AIMS

Food Technology aims 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

YEAR 7

Students will:
• 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.

 

YEAR 8

Students will
• 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.

 

YEAR 9

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.

 

USEFUL LINKS

• www.foodafactoflife.org.uk
• www.nutrition.org.uk
• www.food.gov.uk
• www.nhs.uk/Livewell/Goodfood
• www.gov.uk/food-labelling-and-packaging/overview

 

Staff

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

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