Food and Textiles
The aim of the Food Technology curriculum is to enable our students to understand nutrition and healthy eating and to instil a love of cooking in all pupils. At KS3 students learn the principles of hygiene and how to cook basic goods, they also learn about nutrients and ingredients and how to plan and cook healthy meals.
We recognise that the ability to cook is a crucial life skill for pupils now and in later life and our curriculum aims to develop these skills. We also want students to be able to become more independent and so evaluating the cooking they have done is an important part of our curriculum in KS3.
In KS4 students should be able to choose how and what they cook based upon the properties of the ingredients and their nutritional values. They will develop more sophisticated cookery skills and be able to plan, deliver and evaluate a three course meal.
The aim of the Textiles curriculum is to enable students to develop a range of creative designing and making skills, technical knowledge and product understanding.
Students should be able to understand a design brief, the properties of materials and the time constraints and make a plan to create an item or product. They should be able to plan, monitor and evaluate this process. This process aims to develop problem solving, analytical and evaluation skills.
Students achieve this through learning the skills of tie-dying, stencil making and logo printing. They should be able to use design briefs and develop their initial ideas through to an end product.
Types of hazards
Costing a recipe
Practical: fruit salad, shortbread, apple crumble
Eat well guides
Practical: Fairy cakes, pizza, savoury muffins
Practical: Spaghetti Bolognese
Why we cook food
Designing and making and evaluating a cushion cover
Types of food poisoning
Eat well guide
Micro nutrients and macro nutrients – vitamins
British and international cooking – individual task
Cooking group task
International food day
How wheat is made into flour
Types of milk
Different cooking methods
Nutritional needs and health
How to carry out nutritional analysis
Diet, nutrition and health
Selecting appropriate cooking methods
Functional and chemical properties of food
Food spoilage and contamination
Principles of food safety
Buying and storing food
Preparing, cooking and serving food
Factors which influence food choice
Food labelling and marketing influences
British and international cuisine
Environmental impact and sustainability of food
Food and the environment
Sustainability of food
Food processing and production
Technological developments associated with better health and food production
Completion of NEA
GCSE course – Food Preparation and Nutrition AQA (8585)