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Food Technology

Curriculum Leader: Ms A Osben

Subject Teachers: Mr A Thorne

Famous Quote

Good food is a global thing and I find that there is always something new and amazing to learn - I love it! Jamie Oliver

Revision Links

BBC Bitesize

GCSE Pod

Kerboodle

Overall Purpose of the Subject - Summary:

Food Preparation and Nutrition allows pupils to explore their creativity using a range of materials and techniques.  Pupils have the opportunity to design and make products that respond to a wide variety of problems within a range of contexts.

In Food Technology pupils are taught how to become competent in a range of cooking processes such as selecting and preparing ingredients, using utensils and electrical equipment and how to adapt their own recipes.   


Course Outline and Structure – Key Stage 3

Each year in Key Stage 3 pupils experience a rotational timetable of the different Design and Technology subjects.  Each rotation lasts approximately 8 weeks allowing for pupils to develop their skills in 5 different areas.

During the Food Technology rotation pupils are taught the importance of healthy eating and the principles of nutrition.  Making a range of predominately savoury dishes, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.

 


Design Technology Department – Hospitality and Catering KS4 Plan

Year 10

This structure has been designed to develop students’ knowledge and understanding related to a range of hospitality and catering providers; how they operate and what they must consider to be successful.  Students will learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, students develop food preparation and cooking skills as well as the transferable skills of problem solving, organisation and time management, planning and communication.

Throughout the course students develop their food preparation development skills.  They are able to work more independently, selecting and developing recipes to meet certain needs and briefs.   

Term1

Term 2

Term 3

Theory: LO1 Understand the environment in which hospitality and catering providers operate

 

Theory: LO2 Understand how hospitality and catering provision operates.   

 

 

Theory:

Food Safety and Hygiene

Health & Safety in the workplace

HACCP- Risk Assessment and CCPs

Industry Structure and Types of establishment

 

Practical (recipes may vary dependant on time of year and availability of ingredients)

Tropical Fruit Salad (Knife Skills Assessment)

A range of Sweet and Savoury Pastry dishes

Theory: LO3 – Understand how hospitality and catering provision meets health and safety requirements. 

 

Theory: LO4 –  Know how food can cause ill health.

 

 

 

Theory:

Type of Service and Menu planning

Culinary terms

Costing & portion control

 

 

Practical (recipes may vary dependant on time of year and availability of ingredients)

A range of sweet and savoury sauces in relevant dishes.

 

Theory: LO5 –  Be able to propose a hospitality and catering provision to meet specific requirements. 

Theory: Revision of all topics in prep for exam. 

*External Assessment examination Mock/  Evaluation of assessment

 

Theory:

Specialist equipment

Nutrition

Legislation

 

Practical:

Vegetarian, Sponge based desserts and dishes for specified dietary needs and requirements.

 

Pillars of Knowledge

Food safety and hygiene awareness

Critical Temperatures

Legal requirements of Food workers and Establishments

 

Pillars of Knowledge

Food safety and hygiene awareness

Critical Temperatures

Legal requirements of Food workers and Establishments

 

Pillars of Knowledge

Food safety and hygiene awareness

Critical Temperatures

Legal requirements of Food workers and Establishments

 

Design Technology Department – Food and Cookery KS4 Plan

Year 11- AQA Food Preparation and Nutrition

Pupils are given the opportunity to make a huge variety of products over the course of two years in a well-structured environment. Pupils can achieve successful outcomes at the end of nearly every double lesson which will impress their friends and family members. This course will give you valuable key life skills enabling you to cook and make informed choices about what and how well you are eating

 

Term1

Term 2

Term 3

Introduction to Year 11 Food Preparation and Nutrition

 

Food Investigation NEA - Released on 1ts September 2019

 

Revision

Mock Exam        

 

Food Preparation NEA – Released on 1st November 2019

 

 

Revision              

Mock Exam 

Revision of all topics and practical processes and techniques in preparation for external written Examination

 

  • Food Preparation & Nutrition Knowledge Organiser: Food, Nutrition & Health

 

  • Food Preparation & Nutrition Knowledge Organiser: Food Preparation Skills

 

  • Food Preparation & Nutrition Knowledge Organiser: Food Science

 

  • Food Preparation & Nutrition Knowledge Organiser: Food Safety

Revision of all topics and practical processes and techniques in preparation for external written Examination

 

  • Food Preparation & Nutrition Knowledge Organiser: Food Choices

 

  • Food Preparation & Nutrition Knowledge Organiser: Food Provenance

 

 

2019 External Written Examination 

 

 

Pillars of Knowledge

know and understand the reasons why food is cooked and how heat is transferred to food. 

Know the reasons for selecting different cooking methods. 

understand the processes of raising or aerating using physical, chemical and mechanical methods. 

Nutritional values of Food and dietary requirements of a range of people. 

 

know and understand the reasons why food is cooked and how heat is transferred to food. 

Know the reasons for selecting different cooking methods. 

understand the processes of raising or aerating using physical, chemical and mechanical methods. 

Nutritional values of Food and dietary requirements of a range of people. 

Pillars of Knowledge

know and understand the reasons why food is cooked and how heat is transferred to food. 

Know the reasons for selecting different cooking methods. 

understand the processes of raising or aerating using physical, chemical and mechanical methods. 

Nutritional values of Food and dietary requirements of a range of people. 

 
 

 


Extra-Curricular Activities / Clubs:

We currently offer regular after school workshops in the format of a period 7 for GCSE pupils who are completing their controlled assessments.  These workshops will focus on ensuring the pupils have all the elements required to submit a thorough project meeting all of the Assessment Objectives.

Key Websites to support learning / useful resources:

  • BBC Bitesize Food Tech
  • AQA and OCR Food Technology Textbooks
  • Lonsdale Revision Guidebook for Food Technology

Click here for information about the National Curriculum for Food Technology

 

Subject Documents Date  
Curriculum Map Food Technology KS3 01st Oct 2019 Download