Food Technology

Food Technology Curriculum Provision

Year 7


Autumn Term

Preparing to cook and the safe use of thekitchen

  • Hygiene in the kitchen
  • Preparation of the food area
  • Knife skills
  • Health and safety in the kitchen
  • Sensory analysis
  • Introduction to the Eatwell guide
  • Fruit and Vegetables
  • Starchy Food
  • Hob safety

Preparing to cook and the safe use of the kitchen

  • Develop weighing and measuring skills
  • Identify dangers in the kitchen
  • Safe use of basic equipment


Spring Term

Basic Food skills

  • Measuring and weighing
  • Using the grill and oven.
  • Demonstrate basic food evaluation
  • Measuring and weighing
  • Using the kettle and hob
  • Knife skills
  • Hygiene in the kitchen


Summer Term

Preparing to cook independently

  • Prevention of cross contamination
  • Independently use knives
  • Weighing and measuring

Safe use of the oven, hob and grill

  • Explain areas of a recipe
  • Plan and modify a dish


Year 8


Autumn Term

Food for Health

  • Practical cooking skills
  • The Eat well guide
  • How to have a balanced diet
  • Basic cooking skills including chopping, peeling, rubbing in method and kneading
  • Oven safety
  • The Basic 5 tastes – Salty, Sweet, Bitter, Sour, Savoury (Umami)
  • Practical cooking skills
  • Food packaging
  • Understanding a food labelling – information required by law, additional information
  • Fats and sugars


Spring Term

Health and safety in the kitchen and preparing to be independent cooks.

  • Weighing and measuring
  • Plan a healthy meal
  • Develop recipe reading skills
  • Practical cooking skills
  • Risk assessment in the kitchen
  • Identify key equipment and uses
  • Storage and bacteria prevention


Summer Term

  • Practical cooking skills
  • Where food comes from and food miles
  • Seasonal foods
  • Specialist diets
  • The 5R’s in cooking


Year 9


Autumn Term

FOOD CHOICE

  • Balanced diet
  • The Eat well guide
  • Identify where food comes from
  • Functions of basic ingredients
  • Meal planning
  • Modifying a recipe
  • Using the hob, oven and grill
  • FOOD PREPARATION SKILLS


Spring Term

FOOD SAFETY

  • Personal and kitchen hygiene
  • Bacteria and food poisoning
  • Understanding  and using food labelling information
  • Safe storage of food and ingredients
  • FOOD PREPARATION SKILLS

FOOD NUTRITION AND HEALTH

  • Nutritional needs and health
  • Guidelines for a healthy diet
  • Diet through life
  • Energy needs
  • BMR,PAL
  • Macronutrients(protein, fat, carbohydrate)
  • Micro nutrients (vitamins, minerals, water)
  • % energy intake provided by macronutrients
  • Diet related health risks
  • FOOD PREPARATION SKILLS


Summer Term

FOOD CHOICE

  • Factors influencing food choice
  • Research healthy dishes
  • Demonstrate knowledge of health benefits of key ingredients
  • Special diet planning
  • Evaluation in food
  • Menu creation and modification
  • Practical skills in cooking

FOOD SCIENCE

  • How preparation and cooking methods and processing affect the nutritional value/improve the sensory properties
  • Working characteristics and the functional and chemical properties of ingredient groups


Year 10 – 


Autumn Term

FOOD, NUTRITION AND HEALTH
  • Nutritional needs and health
  • Guidelines for a healthy diet
  • Diet through life
  • Energy needs
  • BMR,PAL
  • Macronutrients (protein, fat, carbohydrate)
  • Micro nutrients ( vitamins, minerals, water)
  • % energy intake provided by macronutrients
  • Diet related health risks
  • FOOD PREPARATION SKILLS

FOOD CHOICE

  • factors affecting food choice-to include-PAL, celebration, cost, enjoyment, availability, healthy eating, lifestyle, seasonality, time available, religion, culture, ethical and medical conditions.
  • Development of culinary traditions ( learners must study British cuisine and a minimum of TWO international cuisines) Sensory evaluation: to include taste testing, trialling, how taste receptors and olfactory system work when tasting food
  • Food labelling and marketing
  • FOOD PREPARATION SKILLS

Spring Term

FOOD SAFETY

  • Food spoilage and contamination
  • microorganisms and enzymes
  • signs of food spoilage
  • microorganisms in food production
  • bacterial contamination
  • principles of food safety
  • Buying, storing, preparing, and cooking food
  • FOOD PREPARATION SKILLS

 

Year 11


Autumn Term

NEA 1 – Food investigation task

Assessment of the students’ understanding of the working characteristics, functional and chemical properties of ingredients

Task setting: One task to be selected from three tasks set by AQA.

Outcome: Written or electronic report including photographic evidence. (1500-2000 words) Students understanding of the working characteristics, functional and chemical properties of ingredients

The report will include research into ‘how ingredients work and why’, document their practical investigation and draw conclusions. The report could include a variety of communication methods including charts, graphs and diagrams etc.  The report must include photographic evidence which supports the investigation.


Spring Term

NEA 2 – Food investigation task

Assessment of students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.

Task setting: One task to be selected from three tasks set by AQA

Time: Recommended 20 hours (including 3 hour final assessment within a single block period.)

Outcome: Written or electronic portfolio including photographic evidence of: research and analysis of their chosen task.

Trialling dishes, including demonstration of different technical skills planning, preparing, cooking and presenting a menu of three dishes within a single period of 3 hours.

Analysis and evaluation of the nutritional, cost, and sensory properties of the three dishes.

photographic evidence of three final dishes.


Summer Term

  • Revision and preparation for final exam
  • Intensive revision programme.
  • All topics covered


ANNOUNCEMENTS
  • 27th-31st MAY HALF TERM
  • 19TH JUNE -YEAR 11 PROM
  • 21ST JUNE- LEAVERS ASSEMBLY
  • 24TH-28TH JUNE YEAR 11 WORK EXPERIENCE
  • YEAR 6 INDUCTION DAY 1ST & 2ND JULY
  • INSET DAY 04TH SEPTEMBER 2019
  • INSET DAY 29TH NOVEMBER
  • INSET DAY 20th DECEMBER
  • INSET DAY 31st JANUARY 2020
  • INSET DAY 10th JULY 2020
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