Food Technology

INTENT
The intent of the food technology curriculum at Archers Brook is to encourage pupils of all ages to reflect on food and nutrition to promote healthy life choices by understanding what constitutes to a healthy balanced diet. The curriculum is designed to allow pupils make progress through practical and theoretical assessment with suitable resources to enable all pupils to partake. Pupils will develop links with other agencies to further their knowledge in hospitality and catering and broaden their understanding of the industry. Cross-curriculum links will not only strengthen pupils learning in numeracy and literacy but also cover key aspect of their Personal and Social Development. Food Technology is planned efficiently with collaborative resources, schemes of work, short/medium and long term planning to recognise strengths/areas for development in order to establish a reflective framework to encourage student progress.
IMPLEMENTATION
Pupils are taught food technology across all key stages to encourage an understanding of food and nutrition from an early age. The curriculum enables pupils to demonstrate independence and prompt reflective learning at points throughout practical/theoretical lessons. This allows pupils to make connections between health and nutritious meal planning, structured in accordance with the 5 food groups. All pupils actively participate in their own learning with subject teachers communicating high expectations with a clear understanding of the curriculum content. The curriculum is taught by highly motivated, enthusiastic teaching staff with passion for food and nutrition, this effectively inspires pupils to produce a high standard of work with ambitions to progress over time.
IMPACT
Pupils at Archer’s Brook will develop both a practical and theoretical skill set. Understanding how to safely use knives, ovens, grills and hobs whilst understanding the potential hazards of such equipment. Pupils will be independent and confident cooks, with the ability to cook food safely with core health and hygiene principles used. Pupils will understand where the food is grown, reared, or caught and processed, the choices people make about certain food according to religion, culture, ethical and moral belief, the nutritional content in the food they eat and a rage of different factors that influence food choice. Pupils with further understand food science in relation to working characteristics, functional and chemical properties of ingredients.

WHAT WE DO IN KEY STAGE 2

This scheme of work has been developed to enable pupils to learn how to cook dishes, safely and hygienically, and to apply their knowledge of nutrition to the dishes they prepare in line with the Eat Well Guide

Aims

Pupils will be introduced to the principles of food hygiene and safety.
Pupils will aquire the knowledge of the equipment needed in the cooking room and how it is used.
Pupils will be taught food preparation and cooking techniques.
Pupils will be taught knowledge and understanding of ingredients and healthy eating.

WHAT WE DO IN KEY STAGE 3

Year 7

This scheme of work has been developed to enable pupils to acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance

Aims

Pupils will develop their knowledge and understanding of ingredients and healthy eating.
Pupils will develop their knowledge food provenance.
Pupils will acquire and demonstrate food preparation and cooking techniques.
Pupils will acquire and demonstrate the principles of food hygiene and safety.
Pupils will develop their knowledge of consumer food and drink choice.
Pupils will apply their knowledge to make informed choices.

Year 8

This scheme of work has been developed to enable pupils to develop and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider the factors that affect food choice, food availability and food waste.

Aims

Pupils will deepen their knowledge and understanding of food and nutrition.
Pupils will deepen their knowledge food provenance.
Pupils will further develop their food skills and techniques.
Pupils will further develop and demonstrate the principles of food hygiene and safety.
Pupils will deepen and apply their knowledge of consumer food and drink choice.
Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently.
Pupils will build and apply a repertoire of knowledge, understanding and skills in order to create and make recipes and dishes for a wide range of people.

Year 9

This scheme of work has been developed to enable pupils to secure and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a wider range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider consumer issues, food and its functions and new trends in food.

Aims

Pupils will extend their knowledge and understanding of food, diet and health.
Pupils will extend food preparation and cooking techniques.
Pupils will extend their knowledge of food provenance and consumer information.
Pupils will extend and apply their knowledge of consumer food and drink choice.
Pupils will secure the creative, technical and practical expertise needed to perform everyday tasks confidently.
Pupils will build and apply an expanding repertoire of knowledge, understanding and skills in order to create and make high quality dishes for a wide range of people.
Pupils will evaluate and test their ideas and the work of others, and make recommendations for improvements.

WHAT WE DO IN KEY STAGE 4

Pupils in both year 10 and 11 work towards a Level 2 B-Tec in Home cooking skills.

All pupils will be confident selecting correct ingredients for recipies
Prepare ingredients as described in the recipe
Show skills in cooking the dish following the instructions
Prepare and cook food safely
Prepare and cook food hygienically
Explain way to economise when coking at home
Apply presentation skills
Identify ways information about cooking meals from scratch can be passed on to others.

In Food Technology, we work with Careers to prepare our pupils for adulthood. As part of the drive to meet the Gatsby 4 benchmark.

Year 7	Year 8	Year 9
Autumn - Winter warmers	Autumn - Winter warmers	Autumn - Winter warmers
Spring - Easy tasty meals	Spring - Light and simple meals	Spring - light and simple meals
Summer - Summer treats	Summer - Summer foods	Summer - Summer foods

Autumn term 1

Autumn term 2

Spring term 1

Spring term 2

Summer term 1

Summer term 2

Year 10

Food Safety and Preparation

7 Weeks

Factors affecting food choice

8 Weeks

Sourcing food

6 Weeks

Selecting Ingredients

6 Weeks

Food Presentation

6 Weeks

International Food, culture and tradition

5 Weeks

Theory

Health and Safety in the Kitchen

Food Hygiene

Developing Knife Skills

Preparing meals on a budget

Food Costing

Food intolerance and allergies

Dietary requirements

Where does our food come from?

Fairtrade

Ethical purchasing

Food certifications and assurance schemes

Diet and nutrition

The Eatwell Guide

Seasonality

Costing and Selecting ingredients

Food labelling

Piping work Preparing a one course meal idea

(Choice of three scenarios)

Creating and preparing tapas

Roles of food in religion

(Islam, Sikhism, Judaism, Hinduism, Buddhism, Seventh day Aventis church and

Rastafari movement)

British and International Cuisines

Autumn term 1

Autumn term 2

Spring term 1

Spring term 2

Summer term

Year 11

Food Safety and Preparation

8 Weeks

Food and Nutrition

7 Weeks

Presentation Skills - Desserts

6 Weeks

Presentation Skills - Starters and Mains

6 Weeks

Final Assessment

6 Weeks

Theory

Health and Safety in the Kitchen

Food Hygiene

Food poisoning causes and effects

Correct handling and preparation

Ensuring meat and poultry is properly cooked-using a temperature probe

Developing Knife Skills

Safe cutting techniques

Food preservation and storage

Nutrients, vitamins and minerals

Nutritional needs throughout life

Recommended dietary allowances

Effects of an unhealthy diet

The human digestive system

Preparing nutritious meals on a budget

Food Costing

Introduction to desserts, decorating and presentation skills.

Exploring cake decorating

techniques

Creating and marketing a unique dessert concept

Marketing a product, packaging, branding, promotion, costing, pitching ideas etc.

Assessment - Preparing and presenting a dessert concept for a ‘Bake off’ review.

Introduction to ‘A La carte’ dining

Food commodities - Classifying food goods, sourcing goods and storing them.

Sources of nutrition and their functions.

Catering for different dietary requirements.

(School Trip) Analysing, professional food presentation and styling

Assessment - Planning, preparing, and serving a two-course meal from scratch.

Independent study and practice.

Completion of online hygiene level 1 course.