Food Technology

Food Technology

At Key Stage 3 all work is based on the national curriculum and delivered in the form of projects. Students undertake Food Technology in years 7, 8 and 9 for half of the academic year with lessons timetabled every two weeks.  

Food Technology is interesting, creative, and exciting with the emphasis being placed on learning-by-doing.  The aim of the Food Technology department is to provide each and every student with the opportunity to develop a knowledge and understanding of a broad range of practical skills, techniques and recipes.  Food Technology is a popular subject and students are provided with the opportunity to be creative and independent.   Students can explore their creativity in cooking and preparing a variety of dishes.

Cooking and healthy eating are important life skills and Food Technology is focused on preparing healthy dishes safely and hygienically.  Students will explore healthy eating and balanced diets and will learn about the nutritional needs of different groups in society.  Students will learn how to adapt basic recipes for different target audiences and social groups.   The study of making will also include the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.    

Key equipment
Students are expected to weigh all their ingredients at home, prior to practical lessons.  In year 7 we ask that they are supervised.

All food created and cooked in practical lessons will need to be transported in a sealed, secured plastic container.  The students name should clearly be displayed on the container.

Homework
Homework is set once a fortnight in years 7, 8 and 9, depending on the project and will form a crucial part of the course.  As well as this, pupils will be expected to regularly bring in ingredients to support their practical learning.

Year 7
The scheme of work has been developed to provide all students with the opportunity to learn how to cook, as well as make informed decisions about their diet and health. Students will reinforce practical skills and gain confidence making food products independently using basic kitchen equipment and the cooker (oven, grill and hob) safely.

Products made in Year 7 are:

  • Fruit salad
  • Toasted sandwich
  • Flapjack
  • Fruit Crumble
  • Mini fruit cakes
  • Pizza pinwheels

Year 8
In Year 8 the students complete the 'Question of Balance’ module which builds on the 'Five a Day' module started in Year 7. Within this module there is a greater emphasis on the importance of a healthy balanced diet and diet related diseases. The scheme of work has been developed to provide all students with the opportunity to continue to learn how to cook, as well as make informed decisions about their diet and health.
Students continue to gain confidence in the food room, independently producing a selection of main course dishes with some accuracy, paying attention to the quality of finish and function, building their knowledge of the nutritional value of ingredients, and how to adapt and change recipes.

Products made in Year 8 are:

  • Bolognaise sauce
  • Sweet and sour chicken
  • Macaroni Cheese
  • Curry
  • Meatballs with homemade tomato pasta sauce
  • Final product - a main meal dish using a healthy balance of ingredients

Year 9
Students in Year 9 study the theme of ‘All Wrapped Up’. Students are encouraged to be creative and original in their choice and selection of ingredients used in snack products. This unit builds upon and reinforces the knowledge the learners have gained in year 7 and 8. They will be given the opportunity to complete a mini design and make tasks in preparation for KS4.  Students will become competent practically and they will have the confidence to work with new materials and develop, plan and cook hand held sweet and savoury snack products. They will reinforce their understanding for correct storage of ingredients and food.
Students continue to develop tasting and comparing products using sensory analysis, suggesting improvements and changes which could be made.
They produce step-by-step plans and then select and work with a range of tools and equipment independently, and identify what is working well and what could be improved in products produced.
Students continue to have the opportunity to use ICT for researching ideas to develop and evaluate their products.

Products made in Year 9 are:

  • Quiche
  • Brownies
  • Scones
  • Sausage rolls/Pasties
  • Koftas/Burgers
  • Final product - sweet or savoury product with an edible casing
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