Food Technology

Key Teacher: Ms Z Auburn
Support Staff: Mrs P Smart
Level of teaching: Key Stage 3, Key Stage 4

Subject Summary

Food Practical and theory lessons give students an insight into food science and how a wide variety of foods function and work as well as the benefits of a nutritious healthy lifestyle. The core life skills learnt in classes provide a vast knowledge of practical skills as well as an important understanding of nutrition, a balanced diet, ethical food choices such as sustainable food and world dishes. We provide a range of recipes to suit all families in the form of a recipe book with healthy and vegetarian alternatives. We also cater to tailor all recipes to suit our students with allergies so they may take part in all learning. KS3 student produce and average of nine dishes and a bake off each year. KS4 students cook each week.

Key Stage 3 (Years 7-9)

Year 7

Terms 1-3 and 4-6 on rotation

Students start to develop cooking practical skills such as knife skills, using the hobs and ovens safety and a range of different kitchen aids such as whisks, blenders and scales. They are taught to weigh ingredients independently and use the cookers to change the temperature to suit the dish being prepared. As well as practical skills that boost confidence, students will be learning about healthy eating from “The Eat well plate”, food choices and the impact on the environment. All the lessons are linked to food science and developing the language and vocabulary linked with it. Students will for example learn about enzymic browning and why it occurs whilst developing knife skills in a fruit salad practical.

Year 8

Terms 1-3 and 4-6 on rotation

In year 8 students start to prepare more complex dishes and meals for their families. They learn how to assemble different elements to a meal such as making a roux sauce, meat and vegetables for a pasta dish. They learn how to test different foods for readiness in a safe way such as sponge cakes and using temperature gages for cooked poultry. Their confidence grows further, and they build on the food science they learnt in year 7 to now complete science investigations that teach them how and why different ingredients work, such as carbon dioxide experiments with yeast and different raising agents. Students develop knowledge about nutrition and sustainable eating.

Year 9

Terms 1-3 and 4-6 on rotation

In year 9 students will put all their knowledge and learning to practice. They will produce a wide range of dishes to suit different individual needs and learn how to modify them using different ingredients and cooking skills. They will further develop independent life skills to ready them for the future. All student recipes have a range of skills such as piping mash potatoes, making a lattice lid on a pie and making wholesome, good, healthy family meals. Knowledge of nutrition, vitamins and minerals is furthered, and greater independent skills encouraged.

Key Stage 4 (Years 10-11)

Course Code: AQA 8585 GCSE in Food Preparation and Nutrition
Exam Board Specification: http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/specification-at-a-glance

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance.

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries

This is a linear qualification so exams are taken in year 11

Written exam: 1 hour 45 minutes 100 marks   50% of GCSE

Task 1: Food investigation (30 marks – 15%) Students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Task 2: Food preparation assessment (70 marks – 35%) Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved with a portfolio to support them, which shows off the skill completed that year.

Key Stage 5 at the New Sixth (Years 12-13)

Currently this subject is not taught in KS5. How ever we do offer a few days during the sixth form enrichment week, where students take part in cooking on a budget. This year we will also be offering a summer term of cooking to learn how to prepare cheap quick meals that students can use when at university, college or just cooking for them selves at home as this is a necessity needed and a basic life skill.

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