Technology

Food Preparation and Nutrition

Food Preparation and Nutrition in Archbishop Lanfranc School is to ensure all our students are given the opportunity to develop a knowledge and a better understanding of experimenting with a wide range of ingredients, food preparation, cooking skills, cooking techniques and recipes.  Food Technology also prepares our students for the outside world as they are able to grow more in confidence, become more imaginative, innovative and independent.

GCSE Examination Board:

AQA

Suggested support at home

Texts:

AQA GCSE Food Preparation and Nutrition Anita Tull/Gary Littlewood

GCSE Food Preparation & Nutrition (CGP)

Websites:

British Nutrition Foundation

Jenny Ridgewell

Content and Skills

• Food nutrition and health
• Food science
• Food safety
• Food choice and
• Food provenance

(Including reference any exam board website with a hyperlink)

Marking

Controlled Assessment

50% coursework

50% Written Examination

Assessment opportunities

Homework – every other week

Extra-curricular Opportunities

Catch up session – Friday (2:40 – 4: 30)

Enrichment – cake decoration

Year 7

Year 7 students are timetabled to have 2 lessons of Food Technology each week, during which the main focus is on developing their practical cooking skills and theoretical part that establish understanding of the properties of ingredients, equipment, nutritional needs and making healthy eating choices.  In KS3 students we concentrate on teaching students practical cookery skills in order to help them understand the characteristics of ingredients and about their diet and nutritional needs. This helps students to develop the skills and knowledge they need to make and implement healthy food choices and to be comfortable and confident in a kitchen.

Topics covered in Year 7:

In year 7, students are given the opportunity to continue to build on prior knowledge from KS2 and they are also expected to make at least 8 different dishes. They are timetabled to do 2 lessons of Food Technology each week.  The main focus in year 7 is on food choice and healthy eating. They will make a dish for themselves following the guidelines of the ‘Eatwell Plate’.

Students will follow a structured scheme of work to learn about healthy eating in order to develop in the following areas:

1. To be able to spot potential hazards and identify the causes of food poisoning
2. To be able use the three main areas of a cooker safely and identify the parts
3. To be able to weigh and measure both dry and liquid food accurately
4. To carry out sensory tasting using different fruits
5. To be able to use a range of cooking skills and equipment to make fruit salad e.g. peel, core, slice and prevent browning of fruits
6. To identify how our choice of food can affects the environment through Food miles
7. To be able to use a range of cooking skills and equipment to make pasta salad e.g. grate/ boil, drain and combine ingredients
8. To understand the importance of the eatwell plate and the function of the food groups
9. To be able to use a range of cooking skills and equipment to make pizza e.g weighing, kneading, proving, shaping dough, grating and adding toppings to make pizza
10. To know the differences in a range of cooking methods

 Topics covered in Year 8:

In year 8, students continue to build on their learning and grow in confidence and become more independent.  They prepare and make a variety of dishes safely and hygienically for other people.  They are time tabled to-do 1 Food Technology lesson a week and they will have the opportunity to work through the following contexts:

• Domestic and local (home and health);
• Industrial (food).

Topics covered in Year 8:

1. To be identify the condition that bacteria needs to grow
2. To identify the function of different nutrients
3. To identify the role of staple foods
4. To carry out different sensory testing
5. To identify different types of dietary needs
6. To identify different cultural needs
7. To analyse a brief
8. To be able to make different sauce
9. To be able to use a range of cooking skills and equipment to make a variety of dishes such as macaroni cheese, spaghetti bolognaise, pizza and different desserts

KS4

Food preparation and nutrition is an option subject at KS4 which students may choose to study at GCSE level commencing in Yr 9.  It is made up of 50% Controlled Assessments and 50% written examination.  The controlled Assessment consists of an investigation project and a planning & Making project.  As a largely practical subject, Food Preparation and nutrition requires the application of knowledge and understanding food nutrition and health, food science, food safety, food choice and food provenance.

KS4 students will follow the new scheme of work to prepare them for the new Food preparation and nutrition.  Students will be carrying out a variety of practical skills and develop their creativity skills.  The focus is more on practical skills and gaining nutritional knowledge.  Students are timetabled to have 3 lessons a week.

Students in KS4 will follow a structured curriculum and demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of dishes whilst developing the following areas:

1. They will understand and apply the principles of nutrition and health to cook a repertoire of predominantly savoury dishes that is suitable for themselves and others

2. They will learn to work with 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.

3. They will identify the origin, seasonality and characteristics of a broad range of ingredients.

4. They will learn to modify recipes and cook a range of dishes that promote current healthy eating messages.

5. They will be able to apply hygiene and safety practices during food storage, preparation and cooking for safe consumption.

6. They will learn to use a broader range of preparation techniques and practical skills when cooking.

7. They will be able to adapt and use their own recipes to meet a range of dietary needs and life stages.

8. How to use awareness of taste, texture and smell to decide how to season dishes and combine ingredients.

9. The principles of food safety, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is piping hot.

10. How to cook a range of high quality dishes with a good level of finish and presentation, containing a variety of different colours, flavours and textures.