Food Technology

Throughout key stage 3 students follow the National Curriculum for Design and Technology using the medium of Food.

All students in year 7 and 8 are timetabled for one lesson per week over two terms, the other term turning to a focus on textiles, year 9 are timetabled for one lesson per week over three terms.  Great emphasis is given to the development of Making Skills.

Through Design and Make Assignments and Focussed Practical Tasks students gain a wealth of experiences.

Throughout Year 7 & 8 the Government initiative of the Eatwell Plate, formulated to encourage healthy lifestyles, is covered and reinforced.

Year 7 & 8 textiles includes a design and make project which allows students to learn basic hand and machine stitching skills, together with the opportunity to see a product designed from concept through to completion of the end product.

Year 7

In year 7 students are introduced to Basic Food Hygiene and then go on to look at basic recipes for traditional dishes.

  • Food Safety and Hygiene
  • Food Evaluation
  • Basic making skills
  • Presentation of ideas
  • Product design
  • Recipe modification

Year 8

In Year 8 students look at the wide range of multicultural products that we include in our diet and at the importance of food product design.

  • Sensory evaluation
  • Group work
  • Product design
  • Bread making
  • International foods
  • International foods research and presentation
  • Product disassembly

Year 9

In year 9 students will be given the opportunity to experiment with food as a material. Having ‘hands on’ experience of how ingredients change and can be combined with each other will enable students to develop a better understanding of food. Students will learn to make a range of food products taking into account various social, moral and ethical beliefs and their impact on food choice.

There will also be an emphasis on the hospitality industry in preparation for students who are interested in a catering qualification in year 10.

Later on in the course when year 9 students have developed a wider range of making skills an ‘Apprentice’ style competition will take place and other students will be invited in to sample the cuisine.

  • Fairtrade
  • Vegetarianism
  • Product design
  • Fish and Seafood
  • The hospitality industry – new business start-up and menu planning
  • Cake project
  • Mini enterprise project

Head Of Department: Mrs Hall

Assessment Programmes:

Year 7

 Curriculum contentAssessed work
AutumnIntroduction to Health & Safety – to include safe use of knives and ovens and personal hygiene.

Cooking - to produce a range of basic, predominantly savoury dishes.

An introduction to the eatwell plate
- Hygiene and safety assessments
- Practical assessment
- Written assessment
- Homework - Healthy eating
- Test
SpringBiscuit project - design and make

Cooking - to produce a more varied range of dishes - making modifications

Product research and taste testing
- Practical assessment
- Project evaluation
- Test
SummerTextiles – introduction to health and safety
Basic techniques – cutting, basic stitches and design ideas
- Practical assessment – design and make ’Sockies’
- Summative exam to include
- Dietary goals
- Nutritional guidelines
- Good food practices and equipment
- A design activity with evaluation
- Health and safety rules

Year 8

 Curriculum contentAssessed work
Autumn- General nutrition - protein, carbohydrates, fats, vitamins, minerals

- Cooking - to produce a basic range of nutritious dishes

- The junk food debate
- Practical assessment
- Test - nutrition
Spring- Cooking - to produce a more varied range of dishes

- Introduction to cultural foods

- Research task - British cooking
- Practical assessment
- Test - culture
SummerTextiles – correct use of a sewing machine
Decorative techniques to achieve a home furnishing – to include the use of tie dye or applique
- Practical assessment – cushion
- Summative exam to include
- Health and safety
- Nutrient Groups
- International influences
- Cooking methods

Year 9

 Curriculum contentAssessed work
Autumn- Personal hygiene & cross contamination
- Food poisoning/food hygiene
- Critical temperatures
- High/low-risk foods
- Practical assessment
- Test - Hygiene
- Homework
Spring- Design and make - Street foods
- Exploring balanced diets
- Vegetarian diets
- Reference intakes and GDA
- Project evaluation
- Test
Summer- Sustainability and the environment
- Genetically Modified foods
- Fairtrade
Exam summative to include
- Hygiene
- Food poisoning
- Sustainability
- Special diets
- Practical Assessment