Subject Team: G Maclean
General subject statement:
Food Tech aims to develop creativity in the making of food products along with a clear understanding of the function of ingredients and the design process from designing a dish to the manufacture through a high level of practical work (cooking).
Students will have experience in Food Technology involving food production, for 27 hours within a technology carousel.
As students have had a wide variety of experience in food we make the main focus in year 7 skills based. This gives all students an opportunity to experience good basic grounding in handling foods which they will build on throughout KS 3.
Students will need good time management, will need to be well organised in practical lessons, be able to meet deadlines and have good knowledge in Food Hygiene and safety.
The food based project will involve the students in practising basic skills such as peeling, chopping, rubbing in, weighing and measuring, etc… They will be using a variety of equipment from large such as ovens to small such as hand held blenders. Healthy eating will be emphasised throughout the project based on ‘5 a day’ the ‘eat well plate and ‘food for life’ which are government led initiatives on healthy lifestyles. Finally the students understanding of everything learnt will be used in a design and make project called my healthy lunch project.
Y8 Food – Diet, Nutrition and Health
For this students will be making progress by handling high risk foods, using healthy methods of cooking as well as preparing healthy main meals. They will gain knowledge of food groups and nutritional requirements for a healthy lifestyle.
This activity focuses on assessing student’s ability to:
Apply knowledge and understanding and techniques –
- Using fruits/vegetables/proteins and cereal produce as basis for healthy meals/snacks.
- Functions of ingredients and nutrition
This course is the start of the new and exciting GCSE Food Preparation and Nutrition.
Healthy eating and nutrition including; Understanding the functions, main sources, effects of deficiency and excess and related dietary reference values of protein, carbohydrate, fat, vitamins and minerals. Understanding the relationship between diet, nutrition and health and the major diet related health risks. The current guidelines for a healthy diet, portion size and costing when meal planning, how peoples’ nutritional needs change and how to plan a balanced diet for different life stages.
The course is made up of two components:
Component 1: Principles of Food Preparation and Nutrition
One written paper which will be externally set and marked. All questions will be compulsory, targeted and will assess the full range of GCSE grades.
50% of the qualification
Component 2: Food Preparation and Nutrition in Action
Task 1: A food science investigation (15%)
Task 2: Create dishes from part of a menu (35%)
50% of the qualification
Awarding Body WJEC(Eduqas)
Useful website links:
Curriculum Intent Organisers:
To set out the intent of our curriculum for each subject and each unit of knowledge, we produce Curriculum Intent Organisers (CIOs). The following links lead to the CIO section of our website where this intent can be explored by year group: