Food Technology
KS3
Year 7 aims to give students a varied knowledge of the EatWell plate, nutrients and seasonal produce. Students develop sensory attributes through the use of practical cooking, equipping them with the skills and knowledge of a wide range of tools and equipment used in cooking. Students also develop personal preference and an understanding of socio-economic differences within diet. Students will learn through theory, food science experiments and practical cooking.
Year 8 aims to give students knowledge of the origins of protein foods, their dietary importance and uses in cookery. Students develop sensory attributes through the use of practical cooking, equipping them with skills and knowledge of a wide range of tools and equipment used in cooking. Students also develop an understanding of social, moral and cultural aspects of meats such as the farming of chicken meat. Students will understand production methods along with the nutritional background of ingredients.
Year 9 gives students an understanding of basic staple foods and how they can be used in meals, they will also learn about the correct way of storing foods to keep them hygienically safe. Students develop sensory attributes through the use of practical cooking, equipping them with skills and knowledge of a wide range of tools and equipment used in cooking. Students also develop knowledge of food waste, how to prevent wasting ingredients and batch cooking.
KS4
At KS4 students will study the BTEC Level 1&2 Home Cooking Skills which enables them to build on their knowledge from KS3 and be introduced to basic cooking skills by following recipes for simple dishes and learning how to use kitchen equipment safely. Each recipe will be underpinned with knowledge about sourcing food, nutrition, hygiene and food safety where relevant.
Students will be able to demonstrate their skills by following a recipe. They will be able to consider the value of acquiring skills for cooking at home and explore ways to pass on their knowledge of cooking skills to others.
They will gain knowledge of staple food and meals and how to safely and hygienically cook, budget and economically purchase ingredients which is building on their development of life skills and independence in adult life.
