Food Technology

Curriculum Intent

Our aim in food technology is to engage learners in developing life skills to plan, budget, prepare and serve nutritional balanced meals with basic food hygiene and safety in the kitchen factored into all lessons. Pupils prepare a main meal and pudding weekly.

We aim to promote high levels of interest by creating a variety of meals, snacks and pudding. At given times pupils are given opportunities to plan their own meals that the group will prepare. Pupils are given the opportunity to prepare meals relevant to cultural events. Equal opportunities are provided for and dietary needs are catered for.

Curriculum Map

In key stage 3 food technology is compulsory. Every week pupils cook a 2 course meal. The planning reflects key calendar events and festivals. The lessons are planned depending upon dietary needs and tastes of the class and aim to encourage pupils to learn how to make their favourite foods both healthily and on a budget. This feeds into the ks4 curriculum where they move on to learn how to plan and present their own meals from scratch, whilst implementing food safety and hygiene. Pupils build on their cooking skills by reflecting on their learning and evaluate their meals.

 

Term Key stage 4
HT 1 Basic food hygiene
HT 2 Healthy diets
HT 3 Health and safety
HT 4 Recipes and planning meals
HT 5 Presentation skills
HT 6 Final practical assessments

 

Curriculum Justification

Food technology teaches essential life skills to promote independence. The BTEC qualification in home cooking skills teaches budgeting, health and safety, adapting recipes to personal tastes and needs and the benefits of home cooking. With the increase of childhood obesity learning these skills to promote healthy eating is vital. Pupils should come away with a love of cooking and the knowledge of a healthy diet.

Curriculum Development

As the pupils become more confident in their ability it is the aim that a whole school meal will be planned and prepared by the pupils. This will encompass the dietary needs of staff and pupils, budgeting for the meal and ensuring the meal follows the eatwell plate which shows a healthy balanced diet.

Careers relevant to this subject

Career Area How this subject helps Pathway
Chef A Chef needs to be an expert in all aspects of food preparation. It is vital that they know how to prepare and present food to a professional standard and be competent in safety and food hygiene. The most important skills are a passion for food and a desire to work hard. Many Chefs work their way up from an entry level position. However, apprenticeships are available with formal training at a catering college to gain a formal qualification.
Food Service Managers Food Service Managers need to be expertise in food preparation and presentation and it is essential that they have knowledge in food safety standards and regulations. Most Food Service Managers work their way into the job by starting as host/hostess, bar staff, server, kitchen or other food preparation or service staff. From there you can move into a supervisor role, and eventually into a management role.
Nutritionist An understanding of healthy eating and nutrition is essential for Nutritionists to provide information and advice on food and the impact it has on health. Clinical Nutrition & Advanced Nutrition Courses

There is no set entry route to become a nutritionist. Most nutritionists have a qualification in nutrition, usually a degree or a Masters.

Dietician Like Nutritionists, Dieticians need the knowledge of nutrition, vitamins and healthy eating to enable them to plan healthy meals to promote overall health and prevent chronic illnesses. A nutrition degree is your first step toward becoming a dietician or nutritionist. You’ll need at least a bachelor’s degree, but advanced degrees are common in this field.

Most bachelor’s degrees in nutrition also have a hands-on component where students work in a real-life setting under the supervision of a nutritionist or dietician.

Baker Bakers produce pie crusts, cookies, breads and other types of dough by kneading, cutting or rolling dough into specific shapes and sizes. These are skills needed to gain the BTEC in home cooking skills. You can do a college course like a Level 2 Certificate in Bakery or Level 3 Diploma in Professional Bakery. You may need: 2 or more GCSEs at grades 9 to 3 (A* to D), or equivalent, for a level 2 course 4 or 5 GCSEs at grades 9 to 4 (A* to C), or equivalent, for a level 3 course.

OFSTED

By visiting OFSTED, parents / carers can view our latest OFSTED reports as well as historic reports.
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HEALTH & WELLBEING

At Chadwick, we seek to provide opportunities for all our students to develop resilience and positive mental health.
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REVISION MATERIALS

We’ve provided links to a number of external resources that can help both KS3 and KS4 pupils with revision.
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POLICIES

The purpose of our policies is to provide a simple, practical framework for staff, learners and parents / carers.
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