Food Technology / Food Preparation and Nutrition
Key Stage 3
Food Technology practical work broadly follows government guidelines on producing healthy meals. Students follow the design process identifying markets, carrying out research, designing, making, testing and evaluating. Theory work includes nutritional information, cooking techniques, health and safety, food science and aspects of industrial practice.
Students work on the theme of vegetables and fruit, and design and make a series of products: salads (including specialist cutting skills), soups, quiche (including own pastry), fruit-based desserts and seasonal treats such as decorated biscuits. They also explore food provenance and seasonality by joining in such activities as growing vegetables, herbs and fruit. Extra-curricular activities include themed Cooking Club sessions
Students further develop their cooking skills following the theme of staple foods. They will make:
- Couscous with a tagine
- Rice – risotto
- Potatoes – boulangere or duchesse
- Pasta making (including using a pasta machine) - ravioli, tortellini, lasagna, Singapore noodles. These skills are tested when students design and make their own pasta dish
- Bread - pizza
- Seasonal treats
Students have the opportunity to participate in Cooking Club sessions, competitions such as Futurechef and to grow their own food in Gardening Club.
Students undertake two transitional projects in the autumn term to develop their practical skills to a high level in preparation for GCSE Food Preparation and Nutrition. From the spring term onwards students follow the GCSE course with theory work on such topics as nutrition, health issues, food science, provenance, food safety etc. The topics also include a series of practical experiments and the creation of a variety of dishes.
Years 10 and 11
Students will develop theory started in year 9 with special regard to food science, nutrition and heat transfer methods. This is also underpinned with higher order cookery skills including some butchery. Food provenance and modern food production issues are also explored. Students will then practise NEA's 1 and 2 ready for September. Homework will consist of plenty of written practice for the theory exam.
At the beginning of the autumn term, students select a theme from three provided by the exam board. They use this to design, develop and make a final solution. This is the shorter of two tasks. The theme for the longer task is chosen in November.
They have the opportunity to participate in themed Cooking Club sessions and Gardening Club, and enter Rotary Young Chef and Futurechef competitions.
Mrs C Williams (Head of Vocational Education): email@example.com
Miss M Hope (Teacher of Food): firstname.lastname@example.org