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Food Technology
BackThis is an inspiring, rigorous and practical subject which encompasses creativity, imagination and science. The subject aims to provide students with foundational skills and a secure understanding of food preparation and nutrition. It contributes to the life skills needed to understand and make informed decisions in relation to food choices and a healthy lifestyle.
It provides basic practical skills and an awareness of health and safety so students learn to take care of themselves and others. They learn about cultural, religious and environmental issues relating to food in order that they have a better understanding of the world around them.
Key Stage 3
During Key Stage 3 students prepare and cook a variety of healthy dishes from different cultures. They are taught knife skills and health and safety in the kitchen, learn about healthy eating and the Eatwell Plate, experiment through taste testing and evaluation, to develop their understanding and communication skills. Students investigate ingredients and their functions, seasonality, provenance and environmental impacts from production through to disposal.
They learn the invaluable skill of reading and understanding food labeling to become better equipped to make the right choices for their health and future well being, both for themselves and their families.
Key Stage 4
At Key Stage 4, students study a GCSE in Food Preparation & Nutrition which includes six topics; food science, food preparation and skills, food nutrition and health, food provenance, food choice and food safety. Students are encouraged to express, experiment and evaluate their love of food. They are required to be creative and use their knowledge of science to investigate and evaluate the function and ingredients of food. Along-side this, students gain skills for life to enable them to communicate, analyse, problem solve and evaluate effectively, as well as having the key knowledge for a healthy lifestyle.
|
Year |
Autumn |
Spring |
Summer |
|---|---|---|---|
|
Year 7 |
Health and safety Kitchen equipment Food preparation Knife skills |
Eatwell Plate Proteins Fats Carbohydrates and energy Starchy foods |
Food science Food choice Poultry Calculating nutrients Target groups |
|
Year 8 |
Presentation of food Handling filo pastry Consistency Using electrical equipment Batch production |
8 tips for healthy eating Food and drink choice Key nutrients Iterative process of planning and making |
Food skills and techniques Eatwell Plate Food science Food provenance |
|
Year 9 |
Bacteria Knife skills Micronutrients Pastry - shortcrust Target groups Bread Sensory analysis Caramelisation Fermentation |
Types of pastry Seasonal foods Cultures International cuisine Timeplans British cuisine Dietary requirements |
Special dietary needs Thickening agents Forming and shaping Cooking methods Shortening |
|
Year 10 GCSE |
Macronutrients Micronutrients Nutritional needs and health risks |
Health conditions Vitamins Food science Functional and chemical properties of food |
Mock NEA |
|
Year 11 GCSE |
AQA NEA |
AQA NEA |
- |
Independent Learning Resources
- The Knowledge
- Quizlet
- Dynamic Learning
- CGP Revision and Workbook