Food and Textiles

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.

 

Overview

Year

Term

Topic(s)

Year 7

Autumn

Hygiene

Food poisoning

Types of hazards

Costing a recipe

Practical: fruit salad, shortbread, apple crumble

Spring

Eat well guides

Exploring nutrients

Practical: Fairy cakes, pizza, savoury muffins

Summer

Textiles:

Tie dye

Measurements

Basic stitches

Embroidery

Year 8

Autumn

Macro nutrient’s

Proteins

Fats

Carbohydrates

Practical: Spaghetti Bolognese

Spring

Heat transfer

Food provenance

Why we cook food

Raising agents

Traffic lights

Food labelling

Summer

Designing and making and evaluating a cushion cover

Year 9

Autumn

Bacteria

Types of food poisoning

Dietary needs

Eat well guide

Micro nutrients and macro nutrients – vitamins

Spring

British and international cooking – individual task

Cooking group task

International food day

Summer

How wheat is made into flour

Types of milk

Pasta

Different cooking methods

Revision

Year 10

Autumn

Macronutrients

Protein

Fats

Carbohydrates

Micronutrients

Minerals

Water

Nutritional needs and health

Energy needs

Spring

How to carry out nutritional analysis

Diet, nutrition and health

Selecting appropriate cooking methods

Functional and chemical properties of food

Summer

 

Food spoilage and contamination

Principles of food safety

Buying and storing food

Preparing, cooking and serving food

 

Year 11

Autumn

 

Food choice

Factors which influence food choice
Food choices- religion, culture, ethical and moral beliefs and medical conditions

Dietary

Food labelling and marketing influences

British and international cuisine

Sensory evaluation

NEA preparation

 

Spring

 

Food provenance

Environmental impact and sustainability of food

Food Sources

Food and the environment

NEA development

 

Summer

 

Sustainability of food

Food processing and production

Technological developments associated with better health and food production

Cooking techniques

Completion of NEA

 

 

GCSE course –  Food Preparation and Nutrition AQA (8585)