Food Technology
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Curriculum Intent Statement |
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In Food our aim is to nurture a life-long love of cooking whilst also encouraging students to be creative with ingredients and presentation design. Students acquire a range of practical food skills, increasing in complexity, to cook a range of dishes safely and hygienically, and apply their nutrition and food provenance knowledge. Everyone working in the Food Department must adhere to the strict rules for using kitchen equipment safely and are mindful of cultural food traditions and dietary ingredient considerations. |
Key Stage 3
At KS3 students study Food for one term each year on rotation with Design and Technology.
- Students expand their food and nutrition knowledge by exploring the Eatwell Guide recommendations.
- Students expand independent skills to plan, create, prepare and cook a range of dishes safely that require heat sources.
- Students apply the principles of food safety and hygiene.
- Students reflect and incorporate that recipes can be adapted to change appearance, aroma, taste, texture and for dietary and cultural reasons.
- Students expand their food seasonality knowledge and how a variety of ingredients are grown, reared, caught and processed.
- Students critically analyse how and why ingredients change in cooking.
- Students are given regular opportunities to consolidate literacy and numeracy skills within the subject.
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Term |
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Year 7 |
Cooking Safely and Healthily
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Year 8 |
Eatwell Guide
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Year 9
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Menu Planning
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Key Stage 4
Course Overview
At KS4 the AQA GCSE Food Preparation and Nutrition course supports students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Students make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.
- Students demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Students develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
- Students understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Students understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
- Students demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Students understand and explore a range of ingredients and processes from different culinary traditions (traditional British and International), to inspire new ideas or modify existing recipes.
Assessment
The Exam and Non-Exam Assessment (NEA) will measure how students have achieved the following assessment objectives.
- AO1: Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
- AO2: Apply knowledge and understanding of nutrition, food, cooking and preparation.
- AO3: Plan, prepare, cook and present dishes, combining appropriate techniques.
- AO4: Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.
