Food Technology.

1 

Intent

Pupils across all year groups are shown how to and develop cooking skills, food preparation techniques such as the correct use of electrical equipment and all aspects of food safety.  They produce healthy and nutritious meals in a calm and enjoyable environment.  Pupils also explore cooking sweet products and how to adapt them.  Pupils are encouraged to experience, tasting and cooking foods they haven’t before.

Each term follows a different theme or topic.  For example seasonal and British produce, International cuisine and a Great British Bake off, while always considering nutritional value and the cost of food.

Teaching equips pupils with knowledge of where different types of foods come from, how they are prepared, following instructions and seeing an end result.  Through engaging lessons pupils will have a better understanding of how a healthy diet is essential in working towards a healthy lifestyle and for students to be able to create this at home.

2

Implementation

Pupils in KS3 have 2 x 45 minute lessons a week.  British values and global learning are implemented throughout the key topics such as curry for National Curry week, Pancakes for Shrove Tuesday and Chinese new year. All pupils complete work in an exercise book.
 

Year 7 and 8 learn basic skills and concentrate on health and safety, the Eatwell Guide, Pastry and Doughs and Seasonal and British foods, following the British Nutrition Foundation guidelines.  Dishes include fruit salad, scones, bread rolls, curry, chicken chow mein.

In preparation for year 10 and 11, year 9 focuses on international cuisine, the Environmental impact and sustainability of food, factors affecting food choice and an introduction to food science. Dishes cooked include making risotto, shepherds/cottage pie, quesadillas and asian inspired foods.  Students will complete a mini NEA project in readiness for year 10 GCSE. 

In year 10 and 11 pupils work towards gaining a GCSE in OCR Food preparation and Nutrition or a level 1 and 2 BTEC in “Home Cooking Skills’.  They receive 4 x 45 minute lessons a week.

OCR Food preparation and nutrition equips students with the knowledge, understanding and skills to be able to feed themselves and others better. Students develop practical cookery skills and techniques as they explore the underlying principles of food science, nutrition, food traditions and food safety. Celebrity and professional chef Heston Blumenthal’s support inspires students to be inquisitive, creative and confident cooks.

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​BTEC Level 1 and Level 2 Awards in Home Cooking Skills gives learners the opportunity to develop:
• the knowledge, understanding and confidence to cook meals at home
• an understanding of how to economise when planning a meal
• an ability to transfer skills learned to different recipes
• an ability to inspire others by transferring that knowledge.

3

Impact

Ingredients are supplied for all pupils, which allows everyone to have the best opportunity to engage in food technology lessons.  Pupils are taught life and social skills along with SMSC to help them become well rounded individuals.  They will be able to make healthier choices and understand how budgeting will help them move through different stages of their life.  They will gain a greater understanding and appreciation of where their food comes from and make informed choices when preparing food.  Pupils are able to see cross-curricular links with other subjects and how skills and knowledge can be transferred.  Pupils will have the opportunity to gain a GCSE or a level 1/2  award which enables them to work towards college placement, apprenticeships or work. 

4

Accrediations

AQA unit awards in food

BTEC level 1 Award in Home Cooking Skills

BTEC level 2 Award in Home Cooking Skills

OCR GCSE Food Preparation and Nutrition

Food Hygiene and Safety level 2

5

Safeguarding

Pupils develop an understanding of how a healthy diet can lead to a healthy lifestyle and positive mental health and wellbeing.  They also develop an understanding of how cooking can be used to improve their mental health and wellbeing.

Safeguarding posters are on display within the classroom signposting them to the correct ways to report any concerns and to the right people.

6

Reading

Pupils have the opportunity to read texts within the subject area.  The books used are:
●    Exploring Food and Nutrition for Key Stage 3- (by Bev Saunder and Yvonne Mackey)
●    CGP GCSE Food Preparation and Nutrition for AQA.
●    OCR GCSE Food Preparation and Nutrition (Anita Tull)
●    The Science of Cooking: Every Question Answered to Perfect your Cooking (Dr Stuart Farrimond)
●    Food: The Chemistry of its Components (Tom Coultate)

The following websites are also informative for pupils to use for reading around the subject as well as reading and researching recipes: 

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●    https://www.ifst.org/lovefoodlovescience/resources 
●    https://www.nutrition.org.uk/ 
●    https://www.foodafactoflife.org.uk/
●    https://www.bbc.co.uk/food/recipes 
●    https://www.bbc.co.uk/bitesize/topics/zf339j6/articles/zmwvgdm 
●    https://www.bbc.co.uk/bitesize/subjects/zdn9jhv 
●    https://pinchofnom.com/ 
●    https://www.maryberry.co.uk/ 
●    https://thehappyfoodie.co.uk/ 
●    https://www.stem.org.uk/gcse-food-preparation 

7

Outline of Virtual Curriculum Offer

Pupils have the opportunity to engage in online learning via google classroom.  Google classroom offers pupils additional lessons as well as tasks for them to complete to extend their learning.  Seneca is used for pupils to develop and revise their knowledge in food and nutrition at GCSE level and complete assessments.  Videos and television series are offered to pupils to watch based on topics they are learning about via youtube, bbc iplayer and channel 4.

8

Assessment

KS3

• Baseline assessments: theory and practical activities.

• AQA unit awards linked to the topic they are learning.

• End of unit assessments: questions based on topic.

• Practical assessments at the end of each topic.

• Pupils self assess and peer assess practicals every lesson.

• Practicals are marked against the the core competencies outlined by the Food Standards Agency (FSA) and the British Nutrition Foundation (BNF)

Year 10 and 11:

• Past papers and mark schemes.

• Practicals marked against GCSE criteria.

• NEA1 and NEA2 (year 10 mocks and Year 11 Final exams)