Your Food teachers have prepared learning opportunities for you through google classrooms.
Year 9 learning breakdown:
Your online Food Technology lessons are going to focus on developing an understanding of the importance of Health & Safety within this subject. Our expectation is that you will access the tasks and follow the steps to complete them as well as you possibly can.
You ideally need to submit your work by the date listed via Google Classroom or email it to your teacher. You will also need to keep your Food Technology work together and bring it in when we return to school.
Take the opportunity, of working more independently, to explore your individual style and preferences as you work at meeting the requirements of each task.
Week 1: Read through the rules and expectations and then complete Health & Safety
in the Food Room
Week 2: Fight Bac! Keep Food Safe from Bacteria. Complete the Food Hygiene Table
Week 3: Cooker/oven and Basic Equipment
Week 4: Microwave, Kettle, Refrigerator, Eclectic tin opener, Electric Whisk, Electric
blender/food processor
Week 5: Protective Clothing – research what protective clothing is required when
working in a kitchen, then draw and annotate a picture of yourself fully prepared for a
practical lesson
Week 6: Cleaning Products
Week 7: Health & Safety Test
Year 10 learning breakdown:
Revision booklet 2
Principles of nutrition
Please read, complete and revise the tasks in the booklet uploaded.
Year 11 learning breakdown:
Revision booklet 2
Principles of nutrition
Please read, complete and revise the tasks in the booklet uploaded.
A committed team including a full time food LSA and food technician. The department consists of three modernised, specialist rooms that facilitate practical and theory learning.
KS3 is core food education with year 7 and 8 taught on rotation with technology for one and a half terms.
There are three year 9 classes that have three lessons over the 2-week timetable.
Food preparation and Nutrition facilitates the combined learning of real life cooking skills and how various ingredients can be used and adapted with regards to nutrition and healthy eating. Students are enabled to practice and gain practical knife skills through a variety of recipes that follow the food commodities, such as carbohydrates, fruit and vegetables. These skills are relevant to the world we live in ensuring that each generation can feed and support themselves through cooking and knowledge of ingredients. Students explore and research how different ingredients working characteristics function in their final products through experimentation and food science investigations.
Students will become successful learners both practically and within knowledge of nutrition and healthy eating. They will explore the government guidelines and will build on their knowledge of each food commodity and how this can be adapted and used within everyday life. Students will stretch and challenge their knife skills and their use of specialist equipment through practical cooking sessions. The knowledge and practical skills developed in this subject offer a number of careers within the catering and hospitality industry as well as researching into current nutrition trends at university level.
At KS3 we ensure that students are able to use the kitchen space safely and hygienically as well as learning about healthy eating through knowledge of nutrition and preparation of cooking through practical skills.
In year 7 the focus is on healthy eating and cooking safely, which is covered through both practical and theory lessons.
They will progress through the following objectives:
By the end of year 7 students will have a working knowledge of nutrition and the Eatwell guide, as well as being able to use the hob, grill and oven safely.
In year 8 the focus remains on healthy eating with knowledge of how recipes can be adapted to meet the current healthy eating guidelines.
They will progress through the following objectives:
By the end of year 8 students will be able to handle and cook raw meat safely and hygienically. As well as develop their knowledge and understanding of the characteristics of ingredients.
All students who opt for food in the mini options in year 9 make progress in their knowledge and understanding of food preparation and nutrition ready for GCSE.
Year 9 is split into four modules over the year to include, Eggs, Carbohydrates, Protein and cake making.
They will progress towards the following:
Assessments take place once a term and take the form of a practical with accompanying written work.
This course will equip students with the knowledge, understanding and skills required to, not only cook, but be able to apply the principles of food science, nutrition and healthy eating. You will be cooking and making decisions about food and nutrition, which will allow you to acquire the skills needed to be able to prepare and produce affordable and nutritional meals.
What can I expect?
This course is divided into two sections and will be weighted as 50% of their final grade. The assessments are themed and change annually.
Section A
The Food Investigation Assessment which will give students the opportunity to conduct a scientific food investigation, whilst assessing their knowledge regarding the scientific principles of food.
Section B
The Food Preparation Assessment, where students will prepare, cook and present a menu which assesses their knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
At the end of year 11 students will sit a 1 hour 45 minute written exam on the principles of food preparation and nutrition, weighted at 50% of their final grade. The components consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.
Section A: Questions based on stimulus material.
Section B: Structures, short and extended response questions to assess content related to food preparation and nutrition.
“I love cooking and this course has given me the opportunity to create menus that are both healthy and affordable. There is a lot of writing in this course, but it does help with your final product and it all goes towards your final grade.”
Students are giving one weeks’ notice of the ingredients they are required to bring in for their practical lessons. They are to place them in the fridges/cupboards by 8.30. a.m. All students are expected to bring a container to take their finished dishes home in. Once made the food is to be collected after. 2.45. p.m and not taken away after the lesson. Any food not collected is disposed of in 48 hours.
Subject lead – Mrs Gregory
