Food Technology

 

 

The students do a 9 week project each year which involves at least 4 weeks practical preparing/cooking food.

Some of the ingredients will be provided by the department and the students will need to contribute to costs. Other ingredients will need to be brought in from home.

All food is stored appropriately at school so it is able to be taken home and eaten.

The ethos for the department is to provide the knowledge and confidence for young people to cook healthy home made products that the whole family can enjoy. 

 

 

 

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Curriculum Content

Year 6

This is an introduction to Food technology and the food room. The students will be taught about safety awareness in a kitchen environment and good food hygiene, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage.

During this project the students will learn how to use equipment correctly and safely. The students will learn about healthy eating and how to make food which they have designed themselves. In line with the national curriculum the majority of the food will be healthy and savoury.

The Practical Outcomes:

• Poached eggs on toast (use of grill for toast, hob to simmer and poach eggs, to eat in lesson)
• Fruit Smoothies (to use blender and to cut up fruit in teams to taste each other’s in lesson)
• Pasta salad – (open ended practical where students design their own salad – to bring in at least 3 salad items, cold meat/fish, dressing – bought or to make in lesson)
• Scones or fruit crumble (designed themselves, different toppings, ingredients, fresh or dried fruit)

Focused Practical Tasks:

Personal hygiene – (hand washing, hair tied up) Hygienic food  preparation and storage Use of oven, grill, hob, boil and simmer Use of the correct chopping boards Handling of cooked meat and vegetables Awareness of raw eggs Rubbing in method

Bridge and Claw technique Use of a labour saving device – Blender Poached eggs on toast Smoothies Pasta Salad Scones Cupcakes

Aims:

Introduce pupils to safe kitchen practices when using equipment Pupils to learn about the importance of personal and food hygiene Improve pupil knowledge and awareness of basic food processes and kitchens Develop practical skills and knowledge Extend confidence and organisational skills Pupils to prepare food in safe, clean environments To learn about the ‘Healthy eating rules' To learn about the ‘Eat Well Plate’ To understand the labelling on food packages and nutrition advice To learn the ‘Bridge and Claw’ Technique

To understand how to produce ‘Star Profiles’ and the analyse shop bought products To test food in class To produce original designs and make original final products To learn the ‘rubbing in’ method To understand about Target Markets and Design Specifications To be able to evaluate projects To learn about how fruit is grown Extended Writing - How to write instructions (using imperatives) Extended Writing - How to write a concise Evaluation

Year 6 Recipes

Year 7

This is the re-introduction for pupils to Food Technology in the Food and Textile Technology room.  Pupils will be reminded of safety awareness within a kitchen environment and good hygiene practice, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage. 

With the emphasis in the New National Curriculum being on cooking predominantly savoury dishes that are healthy, students having the ability to adapt and use their own recipes, and for students to understand the sources and seasonality of the ingredients, they are going to learn about local and seasonal produce, fair trade, world foods and dietary requirements (religious and for health reasons). 

Practical Outcomes:

Make Muffins (using Local, Seasonal and Fair Trade products) Sushi tasting Italian pasta Food intolerance testing Seedy Flapjacks

Chinese Stir fry Indian Curry Shepard’s pie Food from around the world Chocolate chip cookies

Focused Practical Tasks:

Personal hygiene – (hand washing, hair tied up) Hygienic food  preparation and storage Use of oven, boil and simmer Use of the correct chopping boards Use of bridge and claw techniques

Food tasting – muffins and sushi Watching food demonstration of sushi Herb and Spice test Handling of raw meat

Aims:

Introduce pupils to safe kitchen practices when using equipment Pupils to learn about the importance of personal and food hygiene Improve pupil knowledge and awareness of basic food processes Develop practical skills and knowledge Extend confidence and organisational skills Understand and apply the principles of nutrition and health Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet Selecting and preparing ingredients, using utensils and electrical equipment, applying heat in different ways and adapting and using their own recipes Understanding the source and seasonality of a broad range of ingredients

Students will be able to make production plans, design own recipes and evaluate their work They will be more aware of what Local and Seasonal foods are, what Fair trade is and about Dietary requirements of individuals The students will learn about Celiac disease, Lactose intolerance, Diabetes, nut allergies, Vegetarians and vegans The students will learn about cultural and religious dietary requirements The students will learn about the cost of food and the influence of the media The students will learn about world foods Students will produce an investigation report into their chosen country (Literacy) Students will produce an extended food evaluation using literacy mat (Literacy)

Year 7 Recipes

Year 8

This is the re-introduction for pupils to Food Technology in the Food and Textile Technology room.  Pupils will be reminded of safety awareness within a kitchen environment and good hygiene practice, which includes personal hygiene, cleanliness of equipment and working areas, food handling, cooking and storage. With food poisoning cases on the increase it is essential that students develop an understanding of the risks of food poisoning and prevention. During this project, students should develop and increase their understanding, attitude and awareness of the need for a high personal and collective standard in food hygiene.

Practical Outcomes:

Bread tasting – use of yeast Bread rolls Pizza (own dough, healthy toppings including optional cooked meat and fish) Salted Caramel sauce (Caramelisation) Custard/dessert – Modified starch experiment Spaghetti Bolognese - (using different chopping boards and temperature probe to test)

Macaroni cheese - make Roux sauce Pastry – different fats Swiss roll – fat-less cake Honeycomb tasting – Bicarbonate of soda and vinegar experiment Rocky Road Crunch Quorn vs Meat tasting

Focused Practical Tasks:

Personal hygiene – (hand washing, hair tied up) Hygienic food  preparation and storage Use of oven, hob, boil and simmer Dough making Use of the correct chopping boards

Handling of raw meat Awareness of cross-contamination Use of temperature probe Roux sauce

Aims:

Introduce pupils to safe kitchen practices when using equipment Pupils to learn about the importance of personal and food hygiene Pupils to recognise dangerous conditions where food poisoning bacteria grow Improve pupil knowledge and awareness of basic food processes Develop practical skills and knowledge

Extend confidence and organisational skills Pupils to prepare meats in safe, clean environments Pupils to be aware of how persuasive writing can educate the public Pupils to produce an extended piece of writing – a newspaper article using persuasive writing Pupils to understand how Environmental officers and the Health and Safety Executive works

Year 8 Recipes