Food Technology

Food
Within the academy we strive to create a learning environment, curriculum, experiences and relationships in which all individuals can find expression, be nourished and developed.
The academy commits itself to creating an environment for everyone that is characterised by our core values of Truth, Justice, Forgiveness, Generosity and Respect.
Food KS3
In Year 7, students are encouraged to become more familiar with, and confident in, using the food area.
The main areas of learning, which link to practical lessons for students are: the principles of nutrition and health and food safety and hygiene.

 

STUDENTS WILL STUDY:
To use a range of basic equipment
  • To handle and prepare a range of ingredients
  • To use the hob, grill and oven safely
  • To weigh and measure ingredients accurately
  • To divide mixtures evenly
  • To learn specific knife skills and preparation techniques
  • To learn basic methods of making and cooking.
In Year 8, students are encouraged to be creative, selecting different ingredients that could be combined and to consolidate their understanding by cooking a variety of multi-cultural dishes.
STUDENTS WILL STUDY:
  • To carefully control the amount of liquid added to a mixture
  • To shape dough in a uniform manner
  • To cook a range of starchy foods
  • To perfect organisational and timing skills
  • To assemble and present practical work attractively
  • To make a savoury sauces
  • To use the hob and oven/grill simultaneously.
Food Preparation & Nutrition KS4
STUDENTS WILL STUDY:
EDUQAS GCSE Food Preparation & Nutrition
Curriculum Progress Leader: Mrs Keyworth
GCSE 9-1 1 exam 1 non-examination assessment
Component 1: Principles of Food Preparation and Nutrition (50%)
1 hour 45 minute written exam
Component 2: Food Preparation and Nutrition in Action (50%)
Assessment 1 – The Food Investigation – 15%
Assessment 2 – Food Preparation – 35%
Links to further information:
n Year 9 and 10, students will study the areas of content required for Component 1 whilst also developing their practical skills, and carry out some practise assessment tasks in preparation for Year 11.
In Year 11 students are assessed on Component 2; Assessment 1: The Food Investigation – 15% of the total grade,
Assessment 2: The Food preparation Assessment-  35% of total grade.
Or:
WJEC Level 1 / 2 Award in Hospitality & Catering
Curriculum Progress Leader: Mrs Keyworth
Technical Award 1 exam 1 non-examination assessment
Unit 1: The Hospitality & Catering Industry (40%)
1 hour 45 minute written exam
Unit 2: Hospitality & Catering in Action (60%)
Links to further information: