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Food Technology

Our aim in Food is to educate our pupils with the knowledge to make an informed choice of foods that support a healthy lifestyle.  We want them to have the skills to shop for and cook interesting and nutritional dishes.  We want our pupils to be creative, to experiment with and enjoy choosing their food and it’s method of cooking – whether it is a daily meal for the family, or a treat for a special occasion.  We want our pupils to develop a passion for Food and learn life-long cookery skills.  We also aim to encourage our children to gain the transferable skills to be able to live and work in an ever changing economy through this inspiring, rigorous and practical based subject.

 

Key Stage 3

Pupils will work on many different aspects of Food in KS3 covering Basic Skills, Safety and Hygiene, Family Meals, Healthy Eating and the Eatwell Guide, Multi-Cultural Foods, Staple Foods, Seasonal Cookery and Baking.  Lessons are arranged in half-termly or termly blocks dependent upon the timetable.  Some lessons are theory based and pupils will work on understanding aspects of food and cookery that will help make informed food choices in the future which they will later add the practical elements to.  Pupils will usually be asked to bring their own ingredients to the lessons, allowing them to adapt recipes and show their creative flair.  However, we are happy to supply ingredients for any pupil if we know in advance. 

KS3 Curriculum Maps

Key Stage 4

At KS4 pupils will study the Eduquas Level 1/2 Vocational Award in Hospitality and Catering.  This has been designed to develop the knowledge and understanding related to a range of hospitality and catering providers.  The course examines how these establishments operate and what they would have to take into account to be a successful provider.  There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, pupils will also have the opportunity to develop food preparation and cooking skills as well as the transferable skills of problem solving, organisation and time management, planning and communication.  Employment in hospitality is diverse and catering opportunities can range from front of house staff, receptionists and catering assistants to chefs, hotel and bar managers and food technologists in manufacturing.  Learners are assessed through a written exam (40%) and practical based coursework (60%).

https://www.eduqas.co.uk/qualifications/hospitality-and-catering/wjec-level-1-2-award-in-hospitality-and-catering-specA-from-2016-e+29+11+18.pdf

Co-curricular

KS3 pupils are offered seasonal cookery sessions at different times of the year.  This gives pupils the opportunity to learn and extend their practical skills and to cook dishes that are not part of our curriculum offering.  We offer coursework and exam revision support to our KS4 pupils on a Monday after school. 

Staff

Miss A Fitzpatrick – Department Leader of Food

Mrs J Ntiri – Teacher of Food  

Ms P Woolmer

Mr I Morgan

Support Staff - Mrs M Twinn

Further Reading

KS3 – Useful reads

Reading any recipes from recipe books or online sources.

Looking at menus and the descriptions of food products.

Reading and understanding labels on food products and being a discerning shopper in the supermarket.

 

KS4 – Useful reads

Environmental Health Department – reading up on information about food safety and hygiene.  Look at the basic food hygiene course – Food safety level 2.

Reading any recipes from recipe books or online sources.

Looking at menus and the descriptions of food products.

Reading and understanding labels on food products and being a discerning shopper in the supermarket.

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