Food Technology

Course Duration - 6 weeks

Aims & Objectives - To teach the fundamentals in practical cookery and the critical elements of Food & Kitchen Safety within a theoretical environment.

Practical cookery lessons involve a vast array of both preparation and cooking skills as well as confidence and team building exercises, these include:

• Knife skills - Chopping, slicing and dicing​
• ​Preparation skills - Rolling, kneading, whisking, mixing, stirring
• Baking
• Simmering
• Frying
• Teamwork - Washing, cleaning and tidying
• Core temperature checking using a food probe

Theory classes begin with the basics which include the crucial understanding of Food Safety and keeping yourself and others safe in the kitchen. Topics that are covered within the six weeks include:

• Food safety
• Kitchen safety
• Kitchen equipment
• Healthy Eating
• The Eatwell Guide
• Food Commodities

Progression routes - Using the knowledge gained to enable a smooth transition into the Year 8 six week program plus utilise the vital life skills learnt to use away from the classroom.

Resources - During the six week program the students are exposed to a variety of learning strategies to broaden their knowledge and understanding. Some of the learning aids used are; YouTube videos using well known industry professionals to showcase knife skills and cooking tips. Kahoot quizzes used to reinforce understanding of topic areas in a fun and interactive way. Live Cooking Demonstrations conducted by the teacher throughout the practical sessions to model the dishes being produced. All recipes uploaded to the Google Classroom at the beginning of the six weeks to allow the students to read the recipe before the cooking day and to encourage them to repeat the recipe at home.

Links to the National Curriculum - Instilling a love of cooking in students 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 students to feed themselves and others affordably and well, now and in later life. Plus becoming competent in a range of cooking techniques.

Assessment - At the end of the six week program the students are given 4 interactive quizzes based on both theory and practical work they have undertaken.

Course Duration - 6 weeks

Aims & Objectives - To provide the opportunity for students to become independent learners when completing practical cookery sessions and build on theoretical knowledge completed in Year 7.

Practical cookery lessons involve a vast array of both preparation and cooking skills as well as introducing additional responsibility tasks to stretch and challenge and team building exercises, these include:

• Knife skills - Grating, chopping, slicing and dicing
• Preparation skills - Shaping, rolling, kneading, whisking, mixing, stirring
• Baking, Simmering, Frying
• Head and Sous chef responsibilities - Complete additional tasks within the kitchen
• Teamwork - Helping others with preparing, cooking or cleaning tasks
• Core temperature checking using a food probe

Theory classes build on the learning taken place in Year 7. This time exploring why Food Safety is so important, plus industry relevant trending topics. Subjects that are covered within the six weeks include:

• Food safety and bacteria
• Kitchen accidents and prevention
• Love Food, Hate Waste
• Special diets and food choices
• European and world foods
• Menu Planning

Progression routes - The skills and knowledge learnt in Years 7 & 8 will provide a sound basis to use when opting to study Food Technology in Years 10 & 11 as a GCSE.

Resources - During the six week program the students are exposed to a variety of learning strategies to broaden their knowledge and understanding. Some of the learning aids used are; YouTube videos using well known industry professionals to showcase knife skills and cooking tips. Kahoot quizzes used to reinforce understanding of topic areas in a fun and interactive way. Live Cooking Demonstrations conducted by the teacher throughout the practical sessions to model the dish being produced. All recipes uploaded to the Google Classroom at the beginning of the six weeks to allow the students to read the recipe before the cooking day and to encourage them to repeat the recipe at home.

Links to the National Curriculum - 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. Using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.

Assessment - During the six week program the students are given weekly retrieval quizzes to complete based on the previous week's theory topic. Plus, at the end of the program they are given 3 interactive quizzes based on both theory and practical work.