Subject Area: Food Technology
Subject Team Leader: R Whittaker
Key information about subject:
Food technology is a cross curricular subject where students will use their skills in Mathematics to calculate portion control and ratios within recipes and English to describe the food they have created. Students will learn how to prepare healthy nutritious meals, discovering the importance of having a balanced, nutritious diet, and how to adapt these for special dietary needs. Students will also acquire key life skills, such as how to store and cook food safely.
Useful websites (any websites which might be useful for staff or students)
http://www.foodafactoflife.org.uk/
https://lovefoodhatewaste.com/
Curriculum outline
Key Stage 3
Year group | Term | Content | Assessment |
7 | Autumn 1 | Health and Safety, food hygiene. Basic knife skills | Ongoing assessment |
Autumn 2 | Using the hob and oven safely. | End of term assessment | |
Spring 1 | The 4C’s.Hidden Sugars and Bread making | Ongoing assessment | |
Spring 2 | Fine knife skill, cooking with high risk food. | End of term assessment | |
Summer 1 | Nutrition, Cake making methods | Ongoing assessment | |
Summer 2 | Energy Input and output | End of term assessment | |
8 | Autumn 1 | International cuisine | Ongoing assessment |
Autumn 2 | Nutrition International cuisine | End of term assessment | |
Spring 1 | Cake making methods | Ongoing assessment | |
Spring 2 | Food Safety ,International cuisine | End of term assessment | |
Summer 1 | Special diets and nutrients, | Ongoing assessment | |
Summer 2 | International cuisine | End of term assessment | |
9 | Autumn 1 | Fresh pasta making | Ongoing assessment |
Autumn 2 | EHO and Food Safety Act | End of term assessment | |
Spring 1 | Nutrition | Ongoing assessment | |
Spring 2 | Sweet crust pastry. Puff pastry | End of term assessment | |
Summer 1 | Specific diets and deficiencies
|
Ongoing assessment | |
Summer 2 | Food provenance and 3R’s Whisked fruit summer flan | End of term assessment |
Key Stage 4
Year group | Content | Assessment | Examination board | |
10 | Hospitality and Catering In Industry
Hospitality and Catering In Action |
Mock exam 40% Theory
60% course work/practical |
WJEC | |
11 | Hospitality and Catering In Industry
Hospitality and Catering In Action |
40% Theory
60% course work/practical November 2018 |
WJEC | |
Potential future career pathways in subject area
Product Development
Food and recipe development
Craft baking and food manufacturing
Chef
Restaurant Manager
Hotel Management
Event organizer
Hospitality retail salesperson.
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