Food Technology
Subject Intent
Food is essential for us to live, but we need to equip pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. If pupils learn to cook well they are more likely to make better food choices and understand healthy eating.
Aims
- Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
Key Stage 3
Brief outline of work being studied by pupils in year 7+8
To understand the basic skills and techniques required for cooking, following the eatwell guide, and 8 healthy tips
Enable pupils to learn where food comes from, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.
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Year 8 Unit Titles |
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Brief description of the departments homework policy for pupils in year 7+8 |
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Students are expected to brink money, and/or ingredients for their dishes, and a container to take them home. This will be communicated via class charts |
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Year 7 Homework Tasks |
Year 8 Homework Tasks |
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Key Stage 4
Food preparation and Nutrition with the OCR exam board. To understand elements of the 4 sections included in the GCSE: Nutrition, food provenance and food choice, cooking and food preparation, and skill requirements.
Enable pupils to learn where food comes from, functions of ingredients, nutrients, food science, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.
The course has 3 elements: A food Investigation assessment task (15% of GCSE). A food preparation assessment task (35% pf GCSE). An exam (50% of GCSE)
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What is assessed:
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Component/unit 2 |
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External Unit/ Examination |
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Please provide a brief description of the departments homework policy for pupils at KS4 |
Students are required to bring money and/or ingredients for practical lessons. They will also be expected to do revision work in their holidays |