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Stewards Academy

Stewards Academy

Science Specialist

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 & 9

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.

Year 7 Unit Titles

Year 8 & 9 Unit Titles
  • Popcorn
  • Pasta salad
  • French bread pizza
  • Fruit tasting
  • Apple crumble
  • Fairy cakes
  • Practical assessment
  • Bread
  • Bread based pizza
  • Bread tasting
  • Breakfast
  • Pastry making
  • Fairy cakes
  • Chicken stir fry
  • Practical assesssment

 

 Brief description of the departments homework policy for pupils in year 7, 8 & 9

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

Year 7 Homework Tasks

Year 8 & 9 Homework Tasks
  • N/A
  • N/A

 

Key Stage 4

Students follow the WJEC food and catering Level two vocational Qualification.

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)

Year 11 students follow the WJEC Food and Catering Vocational Qualification where they have to design a menu and make a 3-course meal under exam conditions.

Component/unit 1    

What is assessed:

  • Students must research into a commodity, finding out about its working characteristics, functional and chemical properties. They then do 3 investigations which they have to analyse and evaluate

How will it be assessed:

  • Internal assessment of NEA 1 by the class teacher, which is worth 15% of the GCSE

 

Component/unit 2   

What is assessed:

  • A food preparation task that involves researching the task, planning what possible dishes students want to make (pupils need to cook 3 dishes in 3 hours)
  • Before making these dishes, students need to complete costings, nutritional analysis, sensory qualities and discuss seasonal factors and provenance for all 3 dishes. They also need to do a time plan. Practical work will also be assessed, and they then need to complete an evaluation of the whole task.

How will it be assessed:

  • Internal assessment of NEA 2 completed by class teacher, which is worth 35% of the GCSE

 

External Unit/ Examination 

What is assessed:

  • Understanding of all the elements of the GCSE: Nutrition, food provenance and food choice, cooking and food preparation, and skill requirements.

How will it be assessed:

  • A 1 ½ hour written examination, that is worth 50% of the GCSE

 

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
  1. Food Five-year Subject Map

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