What we do in Food Technology
KS3 – On entering Year 7 the students will begin by learning a range of cooking techniques, applying the principles of nutrition and healthy eating. As they progress through they will build their repertoire, resulting in them being able to make more complex products which they will be able to adapt.
Areas of study include food from other cultures, seasonality, healthy eating, nutrition, designing with food. Pupils are encouraged to discover where their food comes from and how to incorporate it in to their diet.
KS4 – In KS4 we teach the WJEC – Welsh Board Catering, Food and the Customer – 4732
The course is divided in to two parts
Unit 1 – Controlled Assessment – 45 hours in total - 60% of final grade
This is broken in to two parts
Task 1 completed in Year 10 (20%)
Task 2 completed in Year 11 (40%)
During both tasks students will be given an externally set question and will be expected to carry out research, planning, a live practical and evaluation during the time allocated.
Unit 2 – A written paper taken at the end of Year 11 and this makes up the remaining 40%
During the course students will be expected to learn about all aspects of the Catering and Hospitality industry including Legislation, Health and Safety and as part of this the students will have the opportunity to complete the Level 2 Basic Food Hygiene qualification.
As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Pupils should learn to:
Key stage 3
§ 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
§ become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
§ understand the source, seasonality and characteristics of a broad range of ingredients