Head of Faculty: Mr Stevens - email@example.com
What will my child learn in Food Technology?
Students in Year 7 and Year 8 will learn about a variety of food related theory topics including:
- Food hygiene and safety
- Kitchen equipment
- Weighing and measuring
- Food and ethics
- Seasonal foods
- Food miles
- Herbs and spices
- Vegetarians and vegans
During practical lessons, students will prepare a variety of sweet and savoury dishes. Making these dishes will help them to learn and develop a number of skills including knife skills, how to use different pieces of kitchen equipment, sauce-making, cake-making, handling high risk foods, fruit and vegetable preparation, and decoration techniques. Their practical lessons will also provide them with the opportunity to develop transferable skills such as time management, communication, organisation, and independence as well as team-work.
How is Food Technology taught?
In Year 7 and Year 8, students will have both practical and theory lessons. Students are expected to provide ingredients for all practical lessons.
Key Stage 4 – Food Preparation and Nutrition
What will my child learn in Food Preparation and Nutrition?
In Year 9 students cover the following topics to equip them with the practical skills and knowledge of ingredients/cooking methods required to be successful in the GCSE:
- Food Safety
- Food Science, consisting of mini projects including:
- Cereals and carbohydrates
- Heat transfer, cooking methods, raising agents and bread-making
- Meat, fish and sauce-making
- Dairy products
In Year 10 students cover the following topics:
- Food Provenance
- Food Choice
- Food, Nutrition and Health
In Year 11 students complete two NEA (Non Examined Assessment) tasks:
- NEA 1 (worth 15% of the total GCSE) is completed between September and November of Year 11. This is a science investigation linked to an exam brief issued by the exam board.
- NEA 2 (worth 35% of the total GCSE) is completed between November and Easter of Year 11. This involves researching, planning, preparing and evaluating three dishes linked to an exam brief issued by the exam board. The three dishes are made in a three-hour practical exam.
Students will gain an understanding of how ingredients work and why, and the different types of heat transfer and cooking methods that can be used to create dishes. They will learn how to maintain high standards of hygiene and safety when storing, preparing, cooking and serving dishes. Students will explore the different methods of farming used in food production and their pros and cons, and be able to explain the many factors that influence the food we choose to eat. They will also learn about the different nutrients required for health and the implications of not following a healthy balanced diet.
Throughout Year 9 and Year 10, students will have practical lessons where they will demonstrate and develop twelve key practical skills which will prepare them to successfully execute practical skills of appropriate complexity in the NEA 2 task in Year 11.
How is Food Preparation and Nutrition taught?
In Year 9 and Year 10, students will have both practical and theory lessons. In Year 11, students will complete their NEA tasks which involve both written and practical work, and prepare for the written exam at the end of the course. Their lessons will provide them with the skills and knowledge to succeed in the NEA tasks (including the practical exam) and the final written examination. The course involves working independently and as part of a team, reflecting the conditions of a professional kitchen. This is a practical course and students are expected to provide ingredients for all practical lessons.