Food Technology aims to give all pupils the opportunity to learn practical cookery skills, together with the knowledge of correct storage and use of ingredients enabling them to be independent chefs when they leave school.
Pupils should also be able to make informed decisions about their diet and health, and acquire the ability to pass that information on to others.
Pupils are able to achieve awards in each year of key stage 3 – both Chef of the month and Sainsbury’s Active Kids ‘Let's Get Cooking’ awards. The aim of the latter is to help support life-long healthy habits among young people throughout the UK.
All pupils are taught how to use electrical equipment safely.
They are also expected to bring their own ingredients from home in order to prepare and cook a range of dishes.
Recommended recipes for each year group can be found on the school VLE web site. This enables pupils to check ingredients and any specialist equipment which may be required for the practical at home.
The scheme of work has been developed to provide all pupils with the opportunity to learn how to cook, as well as make informed decisions about their diet and health using Licence to Cook. Pupils will reinforce practical skills and gain confidence making food products independently using basic kitchen equipment and the cooker (oven, grill and hob) safely.
Ingredients will be expected to be provided by pupils and photographic evidence will be taken. Each product will further develop the knowledge of nutrients the product helps to provide the body. Many products can be adapted to suit specific dietary and cultural needs.
Examples of some products which can be produced are: fruit salad, tortilla snack, flavoured scones, scone based pizza, pasta salad, herby mash, and fruity buns, to name but a few.
There are opportunities for information technology using graphics and presentation of design ideas, star profile/radar chart, research and interpretation of data, packaging and labeling.
In year 8 the pupils complete a biscuit module which involves the designing and making of new products .There is a greater emphasis on finishing techniques for food presentation and learning about the properties of ingredients. 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.
Pupils continue to gain confidence in the food room, independently producing a selection of biscuits 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. They taste and compare products using sensory analysis completing a star profile.
Pupils continue to design and annotate new ideas and evaluate designs as they develop, recognizing the significance of knowledge and previous experience.
There are opportunities for Information Technology using graphics and presentation of design ideas, research and interpretation of data, packaging and labeling.
There are two modules offered in year 9 – 'Snack module' and 'Foods around the world module'. Products produced range from sweet to savoury including bread-making and home made pasta making. Pupils are encouraged to alter the recipes to make new products, suggesting why the changes have been made. This builds upon and reinforces the knowledge the learners have gained in year 7 and 8. They will be given the opportunity to complete mini design and make tasks in preparation for KS4.
Pupils will become competent practically and they will have the confidence to work with new materials and develop, plan and cook individual meals or products. They will reinforce their understanding for correct storage of ingredients and food.
Pupils continue to develop tasting and comparing products using sensory analysis, suggesting improvements and changes which could be made. Comparing data of different foods helps to reinforce their understanding of the correct choices for a healthier life style.
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.
Pupils continue to have the opportunity to use ICT for researching ideas to develop and evaluate their products.
Assessments for each year
Each product is photographed and graded using peer and self assessment. Knowledge and understanding is assessed through a short written test. Resulting grades are then recorded electronically in a data tracking system which shows progress throughout the year and key stage.
KS 4 BTEC Home Cooking Skills Level 1
This unit aims to give pupils the knowledge, skills and confidence to enjoy cooking meals at home. They will gain a greater understanding of how to economise when planning meals to cook at home. The unit will encourage pupils to transfer skills to other recipes to continue cooking for themselves and their families. They will also inspire others by passing on their knowledge. The unit is based on the Chef Jamie Oliver’s proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing. A range of products will be produced, some requiring the pupil to bring ingredients from home.
Each product is photographed and graded using self and peer assessment. Resulting grades are then recorded electronically in a data tracking system which shows progress throughout the year and key stage. In order to pass the pupil needs to demonstrate that they are able to use cooking skills to make home-cooked food that does not use pre-prepared, ready-cooked food. They will need to independently select, prepare and cook a food product following a recipe demonstrating food safety and hygiene throughout. They will reflect on their own learning about the value of gaining cooking skills and suggest ways to pass on information about home cooking.
Fun Foodie Cakes
Fantastic Examples of Food Technology Homework
As part of a year 7 homework task pupils were tasked with the challenge of making a fun foodie cake inspired by recent topics covered, including the eatwell plate and healthy eating. The results were creative, fun and most importantly delicious!
Food Options Day
Y11 have been making the most of options day to produce some fantastic products for their GCSE coursework.
Students have made a wide variety of baked items, including bread rolls, cornish pastys, batternbug, fruit tarts and cakes.
Well done to all students that took part and tried hard all day.
Below are photos of some other examples of work produced.
Some examples of the delights produced by our Year 7 learners and the new pasta machine is christened.
Year 8 Work
Year 9 Work
ADT Department visited by The Navy
Students studying BTEC Food Skills and Y10 GCSE Food were treated to a special lesson from Chief Petty Officer Alan Rowe at the start of March when he came in to give a demo of what it is like to be a chef in the Navy.
He taught students how to make a 'navy style' curry with a secret ingredient; a bounty bar! Then students were treated to trying a days worth of soldiers ration packs. They were surprised to discover an average ration pack contains 6000 calories per day to help soldiers meet the thorough physical demands of being out in hostile territory.
Students were surprised to discover soldiers eat well, having meals such as sausage and beans, and tuna pasta, with energy drinks, chewing gum and nutella being some of the snacks they consume.
Students took away their curries, and were given a certificate to use in their personal development folders. We are looking forward to having CPO Rowe back next year, and would like to thank him for his hard work.
Food Technology Teacher
KS3 learners were heavily involved in our recent open evening. The learners helping with this event in Food Technology were Olivia Hurdiss, Natalie Moore, Kate Addy, Rhianna Watson, Aimee Wilks and Ross Parkinson - all Year 8 learners. At the Open Evening between them they made 140 Moon Rocks, which were sampled by the visiting children and parents!! As you can see below, the learners were brilliantly supported by Ms Strachan and Mr Chisem!
On Tuesday 22nd June, Richard Gatfield, Head Chef at The New Inn Wakefield and of Rich and Fancy Handmade Cupcakes, came into the school to work with our Year 7 learners.
The cupcake competition winner was Rhianna Watson in Year 7, with her unique design.
A total of £50 was raised for Cancer related charities.
Food Technology - KS4
Why study Food Technology?
Do you enjoy food?
Do you enjoy making food products?
Do you like experimenting with new ingredients?
Do you like a practical challenge?
Would you like to improve your diet?
If you have answered yes to these questions then choose food.
This course will develop your knowledge, skills and understanding of food through a range of different topics. You will be given the chance to carry out a variety of different food product practical investigations and improve your practical skills.
You will study:
- The design process to follow when producing new food products
- Properties of food - Nutrients, Dietary sources, functions to the body
- Healthy eating and factors that influence food choices
- The testing and evaluation of existing products, including packaging
- Different forms of food processing – cooking, frying, freezing etc
- Marketing new food products
You will learn:
- To develop and use design briefs when making new products
- To consider your own health and that of others
- To use tools and equipment safely
- To select ingredients and processes correctly to produce quality products
- To produce and use detailed work schedules
Written paper - 40% of the total marks
There is a choice between two levels of entry, Foundation and Higher.
At Foundation level the grades available are G to C
At Higher level the grades available are D to A*
Coursework Project - 60% of the total marks
The evidence required for the project consists of designing and developing food products and a concise design folder showing ICT evidence, and should not exceed 40 hours.
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