Food Technology

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

Subject Summary

Food lessons give students an insight into ethical food choices, nutrition and good health in addition to a core of cooking skills. We strive to give students the confidence to produce a variety of meals, developing a lifelong skill.

Key Stage 3 (Years 7-9)

Year 7

Terms 1-3 and 4-6 on rotation

Year seven will be learning basic cooking skills and looking at healthy eating and food choices. They will be preparing dishes from each section of the Eat Well guide including Vegetable soup with crispy croutons, Bread rolls, Macaroni cheese, Apple scones, Fruity flapjacks, Pizza toast, Pasta salad, Apple and sultana crumble, Spicy bean burgers and Smoothies.

Year 8

Terms 1-3 and 4-6 on rotation

Year eight will be developing their cooking skills and understanding of healthy eating and food choices. They will build on skills learnt in year seven cooking more complex dishes including Spanish omelets, Chicken korma, Marble pear tray bake, Sizzling stir fry, Vegetarian   lasagna, Leek and potato soup with croutons, Swiss roll, Pizza whirls, Fajitas, Carrot Apple or Beetroot cake.

Year 9

Terms 1-3 and 4-6 on rotation

Year 9 will now put their knowledge and skills into practice. Cooking, evaluating and modifying dishes to meet different needs. They will be working independently with skills developed in year seven and eight. Dishes cooked include Spicy sausage pasta, Stuffed vegetables au gatin, Banana and blueberry muffins, Cottage pie, Perfect pizza, Chicken pie, Crispy fish goujons, Thai beef burgers, Chilli and naan bread,Choux buns and Mini fruit pancakes

Key Stage 4 (Years 10-11)

Course Code: AQA GCSE in Food Preparation and Nutrition
Exam Board Specification:

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) Students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Task 2: Food preparation assessment (70 marks) 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

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

This subject is not taught at Key Stage 5.

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