Food

food curriculum

Welcome to the Food Technology Department

AIMS AND VALUES

To stimulate and/or maintain student interest, enjoyment, curiosity and concern about Food preparation and nutrition.
Encourage leaners to cook and make informed choices about food and nutrition. This then allows them to acquire knowledge in order to be able to feed themselves and possibly others affordably and nutritiously, now and in later life
To equip learners with the knowledge, understanding and skills to cook and apply the principles of food science, nutrition and healthy eating.
To enable students to be familiar with a relevant body of knowledge skills, principles and vocabulary, e.g. students should become competent and confident in:

  • Food nutrition and health
  • Food Science
  • Food safety
  • Food choice
  • Food provenance

Resources and Facilities
Resources and Facilities

Currently in development

KS3 Structure
KS3 CONTENT: COURSES



Our curriculum is designed to teach skills in Food and Textiles.

In Food subject matter such as nutrition, healthy eating and food preparation are covered along with cooking skills all of which are essential for a balanced life style.

In Textiles we teach practical skills required to complete textiles projects and as they develop these skills, they design and make their own products within a given context.

Both these areas form a fundamental part of preparing young people for their future.

In Years 7, 8 and 9 students are taught in mixed ability groups which are adjusted in order to create harmonious and balanced groups of varying ability mixed gender students. It is this practice, allied to the Departmental policy that all students during Years 7 to 9 will have experience in both subjects, consequently teachers are expected to teach both Food and Textiles within KS3.

Topics covered include:

Year 7:

  • Snacks. Variety of hot and cold snack produced (Introduction to food equipment).
  • Celebrations. Cake making and making of a celebration cake.
  • Fruit and vegetables. Healthy eating is the main focus and the contribution fruit and vegetables can make to this.
  • Biscuits. The focus continues on healthy eating but students adapt recipes to make them healthier.
  • Cushion. Making of an animal cushion (Introduction to Textiles equipment).

Year 8:

  • Staple foods. A variety of staple foods are investigated – Pasta, rice and potatoes.
  • Pastry. Skills and knowledge involved in making and using pastry explored.
  • Motif. Application of colour and quilting techniques are used to produce a sports motif.
  • Bags. Decorated bags and holders are produced using a variety of decoration techniques.

Year 9:
A wide variety of dishes are made under the different contexts of Cook chill, Healthy foods for children. Street food and Desserts. As required by government guidelines the main focus is on savoury dishes.

ASSESSMENT

Students complete work either half termly or termly. The work will be assessed at least once per term. Although it is expected that early pieces will be seen in the first few weeks. The work undertaken also utilises peer assessment in some of the outcomes and extended tasks.

EXTRA-CURRICULAR

We offer opportunities to use the facilities every lunch time for homework.
In conjunction with the Academy’s catering company we run interactive Food sessions.
We have run lunch time and after school Food clubs and expect to again this year.

KS4 Stucture
KS4 Content: Courses



We offer a GCSE in Food preparation and Nutrition (Eduqas- grades 1-9). On this course, students in years 10/11 study more advanced principles of food preparation and nutrition which is broken down into six strands:

  1. Food commodities
  2. Principles of nutrition, food hygiene and safety
  3. Diet and good health
  4. The science of food
  5. Provenance – where food comes from
  6. Cooking and food preparation

The course has 50% of the marks dependent upon an examination at the end of year 11 which will assess the students’ knowledge of the first five strands as above. Food commodities look at:

  • fruit & vegetables,
  • bread, flour, cereals, pasta etc.
  • Milk, cheese, yogurt
  • Meat, fish, poultry, eggs.
  • Protein alternatives – tofu, soya
  • Butter, oils, sugar syrup etc.

Within each of these topic students look at nutrition, provenance, the science of the function of ingredients and cooking and preparation skills.

The second half of the course assessment 50% which is achieved through undertaking two pieces of Non- Exam Assessments which are referred to as NEA1 and NEA2.

NEA 1 Food Investigation (15%)
This is a task that is set by the exam board and release on the 1st September ready for the year 11’s to start at the beginning of the first term. The students have to research the task and undertake food experiments to investigate the working characteristics and the functional and chemical properties of specific ingredient/s that could be in cakes, pastries, sauces, breads, etc.

NEA 2 – The Food Preparation Assessment (35%)
This is set by the exam board and released on the 1st November
The students will be required to Plan, prepare, cook and present a selection of dishes to meet particular requirements such as a dietary need, lifestyle choice or specific content.
This leads to the student having to complete a three-hour practical exam where they have to prepare and serve three skilful dishes and accompaniments.

EXTRA-CURRICULAR

Afterschool catch up session are available each year but days that this takes place changes annually. Often more than more day is available. Lunch time sessions are also available
The students have a chance to go on food related school trips and pop up restaurants come in to the classroom to completes food demonstrations and practical for the students.

KS5 Structure
KS5 CONTENT: COURSE</h6

The WJEC Level 3 Diploma in Food Science and Nutrition

This course replaces Food Technology and Food and Nutrition A levels and is recognised by UCAS as suitable entry for university applicants, particularly in food, food science and nutrition. The course is structured so it links with the GCSE courses studied and the department has assessment contacts for the coursework in the department.

An understanding of food science and nutrition is relevant to many industries and job roles:

  • Care providers and nutritionists
  • Sports coaches and fitness instructors
  • Hotel and restaurants
  • Food manufacturers and government agencies
COURSE STRUCTURE

The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units:

Unit 1 –Year 12 Meeting the nutritional need of specific groups
Assessment

  • Internal and External
  • Mandatory unit

Unit 2- Year 13 Ensuring food is safe to eat

  • External Assessment
  • Mandatory unit

Unit 3- Year 13 Experimenting to solve Food Production

  • Internal assessment
  • Optional unit

OR

Unit 4- Year 13 Current Issues in Food Science and Nutrition

  • External assessment
  • Optional unit

All coursework units are assessed internally and externally moderated

Students are taught;

  • Communication skills
  • Theoretical knowledge about all the food commodities, cooking processes and functionality of ingredients
  • Advanced preparation, cooking and presentation skills.
  • Evaluation and analytical skills
  • Science of food

YEAR 1/ YEAR 12

In year 12 the course focuses on one main area:

Meeting nutritional needs of specific groups. The aim of this unit is for students to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
This includes the study of nutrition, essential in society where there are huge pressures on the global food system and increase incidents of poor nutrition
Should we eat more in winter? Could fizzy drinks replace water? What are nutrients? Can vitamin tablets replace fresh fruit? Is all food safe to eat? what is cross contamination?
Whether cooking for 2 people at home, 100 clients at a conference or 1000 people in a hospital, any chef or cook needs the same skills on planning, preparation and food safety. And the same knowledge of food commodities.

YEAR 2/ YEAR 13

In year 13 the course focuses on two main areas:
1. Experimenting to solve food production problems
The aim of this unit is for students to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiment would be used to propose options to solve food production problems
2. Ensuring food is safe to eat
Students will develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise the risks. Student will be able to recommend the control measures that need to be place, in different environments, to ensure that food is safe to eat.

ENTRY REQUIREMENTS

You would benefit from having one or more of the following:

  • Five GCSEs at grade 5-9
  • A Food GCSE at grade 5+
  • An interest in food, catering, nutrition and food science
FEATURES OF THE COURSE
  • Specifically, for students interested in food, food science, nutrition, planning and preparing skilled dishes.
  • Taught by experienced specialist teachers
  • Can be taken with two other A Levels
  • Use of well-equipped kitchens and facilities
  • Work individually and as part of a team
  • Develop excellent cooking and life skills
  • Encouragement to manage your own learning
ASSESSMENT

This is a two-year course. The students are assessed by achieving a Pass, Merit, Distinction and in year 13 Distinction*
The course has two externally assessed examination, sat in June of Year 13 and a coursework unit, internally assessed and externally moderated

Learning at Home
Supporting Learning at Home

Resources for all key stages can be located on our Learning Web which is available in and out of the Academy premises. It is very well organised to allow students to find the exact resource they need quickly and efficiently.
KS3 recipes and extended homework are on the learning web. And students are encouraged to use this resource if they forget or lose their recipe which is handed out in the lesson for the following weeks practical
KS4 students have access to the digital GCSE eBook on the learning web, as well as the PPTs from the lesson and guidance sheets for the controlled assessments NEA1 and NEA2. Recipes are also found here.
KS4 and KS5 students have access to the photos of their dishes and /or experiments on ‘gethw’ which also contains the guidance sheets and some PPTs
We offer opportunities to use our facilities outside lessons during lunchtimes and after school, we also encourage students to use USB pen storage devices to transport work to and from the Academy.

Career Pathways
Career Pathways

Our GCSE Food Preparation and Nutrition course open opportunities to further study at Level 3 Certificate in Food Science and Nutrition or to access apprenticeship opportunities in vocational areas including; catering, food manufacturing and hospitality,
Our Level 3 students have successfully gained access to advanced apprenticeships. They have also regularly obtained places at prestigious universities in courses such as; Food Technology, Food and Nutrition, Food Science and Food manufacturing. Many students going on to have successful careers in their fields of study.

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