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

The Functions of a Balanced Diet

  • Describe the Eat well guide
  • Identify where food comes from
  • Using the oven, hob and grill
  • Functions of basic ingredients
  • Meal planning
  • Nutrition and our bodies
  • Modifying a recipe


Spring Term

Cooking in the Work Place Project

  • Risk assessment and health and safety
  • Different bacteria and food poisoning
  • Hygiene and preparing ourselves to cook
  • Identify key equipment
  • Reading a recipe and a label
  • Practical cooking skills
  • Safe storage of food and ingredients


Summer Term

Cooking in the Work Place Project

  • Research healthy dishes
  • Demonstrate knowledge of health benefits of key ingredients
  • Special diet planning
  • Practical Skills in Cooking
  • Evaluation in food
  • Menu creation and modification


Year 10 – Entry Level AQA


Autumn Term

Nutrition
  • The relation between Diet and Health – A balanced diet to provide the correct combination of food and nutrients for good health.
  • The government’s guidelines for a healthy diet. Major diet-related health issues.
  • Micro and macro nutrients – types, structure, sources and functions
  • Prepare and serve meals for different groups based on eatwell guide
  • Prepare a main course dish that combines a range of / high in specific nutrient
  • The relation between Diet and Health – A balanced diet to provide the correct combination of food and nutrients for good health
  • The government’s guidelines for a healthy diet. Major diet-related health issues.
  • Nutritional and dietary needs of different groups of people – Dietary needs for different stages of life. Food allergies and intolerances. The dietary reference values (DRVs).
  • Energy balance – The relationship between food intake and physical activity and how to maintain a healthy body weight throughout life.
  • How to calculate energy values and the main sources of energy in the diet.
  • The main factors that influence an individual’s energy requirements.
  • Prepare and serve meals for different groups based on eatwell guide


Spring Term

Section A – Nutrition

Nutritional content of the main commodity groups

FOOD PROVENANCE AND FOOD CHOICE –

  • Food source and supply – stages of food processing and production
  • Food processing and preserving methods – industrial and domestic
  • Food security – The impact of food and food security on society, local and global markets and the environment Moral/ethical and environmental issues involved in food production
  • Technological developments to support better health and food production
  • Features and characteristics of different cuisines. Development of culinary traditions (learners must study British cuisine and a minimum of TWO international cuisines)

Factors influencing food choice

  •  Sensory properties – The senses (organoleptic properties) , Sensory systems, Preferential and sensory testing panels
  • Personal, social and economic factors, medical reasons
  • Religious and cultural beliefs
  • Ethical and moral beliefs

The reasons why food is cooked – Heat transfer through cooking methods

How preparation and cooking methods/processing 

  • affect the nutritional value
  • improve the sensory properties

Working characteristics and the functional and chemical properties of ingredient groups


Summer Term

Raising agents

  • Students will learn – to apply knowledge and understanding of using different raising agents to food.
  • To showcase a range of technical skills when preparing and cooking dishes with raising agents added

Sample NEA Task

Students select one of three tasks:

  • Investigate the functional and chemical and working characteristics of ingredients in food preparation.

What’s assessed: Students understanding of the working characteristics, functional and chemical properties of ingredients

How it’s assessed: Written report (1500-2000 words). 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.

 


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
  • End of Term Friday 20th July 3.00pm
  • Race for Life Friday 29th June
  • Sports Day 17th July
  • End of Term Assembly 1.15pm 18th July
  • Drop-in session with the Family Support Worker 6th July 10.00am - 12.00pm
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