Curriculum Food Technology
Curriculum Intent:
To prepare our students for the developing world in which they live. By equipping them with the creative, technical and practical expertise needed to perform everyday tasks confidently and to participate successfully in an increasing technological world.
To provide opportunities for those who are more suited to learning through practical application to achieve their potential. By developing an inspiring and creative subject that allows all students to explore their creativity. Students are given the opportunity to apply their own interests to the design and production of dishes in order to increase their engagement within the subject.
In order to achieve this student’s will prepare, cook and produce a range of recipes and apply the repertoire of knowledge, understanding and skills in order to design and make high quality products whilst adapting a range of sensory applications of dishes to suit their tastes and for a wide range of users. They will evaluate and test their ideas and products and the work of others.
Within the first year’s students follow the secondary protocol of design, make and evaluate cycle. Each recipe and themed term builds upon their skills within previous dishes becoming increasingly more complex and requiring a broader range of skills. Complex students complete the same dishes however these are differentiated to their needs. In options students learn to design plan and prepare for individualised recipes and match understanding of food with theory to apply to everyday scenarios.
KS3 Food Tech Curriculum Implementation and Overview:
In KS3, pupils access weekly Food Tech sessions where they learn about different food groups, nutrition, basics of cooking and how to use equipment and utensils safely.
Year 1
| Term | Route 1 – Themes | Route 2 – Themes | Route 3 – Themes |
| Autumn term 1 | MAGNIFICENT ME – Dinners Theory: Nutritional information Sorting activity for eat well plate Practical: Basic dishes repeated over the 7 weeks to build resilience | MAGNIFICENT ME – Dinners Theory: Identifying nutritional guidance Practical: Basic skills and cooking methods | MAGNIFICENT ME – Dinners Theory: Nutritional Guidelines Practical: Basic Skills |
| Autumn term 2 | BRILLIANT BRITAIN – Dinners Theory: Identifying sources of nutrients Practical: Basic dishes repeated over the 7 weeks to build resilience | BRILLIANT BRITAIN – Dinners Theory: Identifying nutritional guidance Practical: Basic skills and cooking methods | BRILLIANT BRITAIN – Dinners Theory: Identify nutritional requirements for recipe Practical: Basic Skills |
| Spring term 1 | SAVE OUR PLANET – Lunches Theory: Personal Hygiene Practical: Basic dishes repeated over the 7 weeks to build resilience | SAVE OUR PLANET – Lunches Theory: Hygiene in the kitchen Practical: Basic skills and cooking methods | SAVE OUR PLANET – Lunches Theory: Food Hygiene – Bacteria Practical: Basic Skills |
| Spring term 2 | MAGIC AND MONSTERS – Lunches Theory: Personal Hygiene Practical: Basic dishes repeated over the 7 weeks to build resilience | MAGIC AND MONSTERS – Lunches Theory: Hygiene in the kitchen Practical: Basic skills and cooking methods | MAGIC AND MONSTERS – Lunches Theory: Food Hygiene – Bacteria Practical: Basic Skills |
| Summer term 1 | WORLD OF WORK -Breakfast Theory: Breakfasts Observation of practical skills Practical: Same dishes with variation in ingredients | WORLD OF WORK -Breakfast Theory: Cooking Methods and their use when preparing foo Practical: Independence in recipe and product of food | WORLD OF WORK -Breakfast Theory: Basic Cooking Practical: Independence in recipe and product of food |
| Summer term 2 | Topic AMAZING ADVENTURES – Breakfast Theory: Breakfasts Observation of practical skills Practical: Same dishes with variation in ingredients | Topic AMAZING ADVENTURES – Breakfast Theory: Breakfasts Observation of practical skills Practical: Same dishes with variation in ingredients | Topic AMAZING ADVENTURES – Breakfast Theory: Basic Cooking Practical: Independence in recipe and product of food |
Year 2
| Term | Route 1 – Themes | Route 2 – Themes | Route 3 – Themes |
| Autumn term 1 | MY HOME TOWN – dinners Theory: Dietary needs in food Practical: Food production and cooking with healthy ingredients | MY HOME TOWN – dinners Theory: Healthy Eating Practical: Dishes from the local area | MY HOME TOWN – dinners Theory: Healthy Eating Practical: Dishes from local area incorporating religious and ethnic foods |
| Autumn term 2 | LET’S CELEBRATE – dinners Theory: Dietary needs in food Practical: Food production and cooking with healthy ingredients | LET’S CELEBRATE – dinners Theory: Healthy Eating Practical: Dishes from the local area | LET’S CELEBRATE – dinners Theory: Healthy Eating Practical: Dishes from local area incorporating religious and ethnic foods |
| Spring term 1 | TRANSPORT – lunches Theory: how to read food labels Practical: use of labels when making foods | TRANSPORT – Lunches Theory: Balanced diets Practical: Balanced dishes | TRANSPORT – Lunches Theory: Balanced diets and special diets Practical: Cooking food for a range of dietary needs |
| Spring term 2 | SUPERHERO SUPERHUMAN – Lunches Theory: how to read food labels Practical: use of labels when making foods | SUPERHERO SUPERHUMAN – Lunches Theory: Balanced diets Practical: Balanced dishes | SUPERHERO SUPERHUMAN – Lunches Theory: Balanced diets and special diets Practical: Cooking food for a range of dietary needs |
| Summer term 1 | FANTASTIC FOOD – Breakfast Theory: safety and hygiene in cooking Practical: Preparing dishes safely and hygienically | FANTASTIC FOOD – Breakfast Theory: Safety and hygiene when using equipment Practical: Cooking dishes that include a range of ingredients | FANTASTIC FOOD – Breakfast Theory: Record safety and hygiene with simple risk assessments in the kitchen Practical: Producing dishes following the personal hygiene requirements |
| Summer term 2 | JOURNEYS THROUGH TIME – Breakfast Theory: safety and hygiene in cooking Practical: Preparing dishes safely and hygienically | JOURNEYS THROUGH TIME – Breakfast Theory: Safety and hygiene when using equipment Practical: Cooking dishes that include a range of ingredients | JOURNEYS THROUGH TIME – Breakfast Theory: Record safety and hygiene with simple risk assessments in the kitchen Practical: Producing dishes following the personal hygiene requirements |
KS4 Food Tech Curriculum Implementation and Overview:
In KS4 pupils further develop their Food Tech skills through designing and cooking projects.
Year 1
| Term | Route 1 – Focus | Route 2 – Focus | Route 3 – Focus |
| Autumn term 1 | Autumn dinners OCR Dishes following the rolling program for KS3 scaffolded recipes | WJEC Food and Health Entry 2 theory Practice dishes | Entry 3 Practice dishes |
| Autumn term 2 | OCR Dishes following the rolling program for KS3 scaffolded recipes | WJEC Food and Health Entry 3 cooking own healthy dishes | Entry 3 cooking own healthy dishes |
| Spring term 1 | Lunch Dinners OCR Dishes following the rolling program for KS3 scaffolded recipes | WJEC Health Safety and Hygiene Practical dishes demonstrating working safely and hygienically in the kitchen | Entry 2 theory as the unit can only be awarded at this level |
| Spring term 2 | OCR Dishes following the rolling program for KS3 scaffolded recipes | WJEC Basic preparation and Basic Cooking Range of dishes to reflect the skills needed for preparation | WJEC Basic preparation and Basic Cooking Range of dishes to reflect the skills needed for preparation |
| Summer term 1 | Breakfast dinners OCR Dishes following the rolling program for KS3 scaffolded recipes | WJEC Introduction to the hospitality industry entry 2 criteria | WJEC Introduction to the hospitality industry entry 3 criteria |
| Summer term 2 | OCR Dishes following the rolling program for KS3 scaffolded recipes | Cooking and preparation skills practice Completion of missed assessed | Cooking and preparation skills practice Completion of missed assessed |
Year 2
| Term | Route 1 – Focus | Route 2 – Focus | Route 3 – Focus |
| Autumn term 1 | Healthy Eating OCR Dishes following the rolling program for KS3 scaffolded recipes | Entry 2 Customer Service in Hospitality | Entry 3 customer Service in Hospitality |
| Autumn term 2 | Autumn dinners OCR Dishes following the rolling program for KS3 scaffolded recipes | Themed Menus practical | Themed Menus practical assessed with observations and witness |
| Spring term 1 | Balanced Diets OCR Dishes following the rolling program for KS3 scaffolded recipes | Entry 2 Customer Service in Hospitality | Entry 3 Customer Service in Hospitality |
| Spring term 2 | Lunch Dinners OCR Dishes following the rolling program for KS3 scaffolded recipes | Demonstration of customer service in different situations | Demonstration of customer service in different situations |
| Summer term 1 | Health and safety in the kitchen OCR Dishes following the rolling program for KS3 scaffolded recipes | Skills and method development when producing food in the home | Skills and method development when producing food in the home |
| Summer term 2 | Health and safety in the kitchen OCR Dishes following the rolling program for KS3 scaffolded recipes | Skills and method development when producing food in the home | Skills and method development when producing food in the home |
Year 3 (Year 11)
| Term | Route 1 – Themes | Route 2 – Focus | Route 3 – Focus |
| Autumn term 1 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |
| Autumn term 2 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |
| Spring term 1 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |
| Spring term 2 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |
| Summer term 1 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |
| Summer term 2 | WJEC entry 1 – 2 as for previous KS4 route 2 | WJEC Level 1 | WJEC Level 1 |