Subject Food
Members of staff Jennifer Bruce – Curriculum Leader, Kerry Irving – Teacher,  Jordan Williams – Teacher, Chloe Dishman – Teacher
Subject overview

Food is a vital part of our daily lives and is essential for life.

In studying food, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.  They will also develop practical making skills and learn about the function of key ingredients.

Key Stage 3
Content Year 7

Students have a double lesson (100 minutes) of Food/Textiles a week in Year 7.  This works out as approximately a term and a half in each subject area.

Year 8

Please note, students study Technology (DT, Food and Textiles) on a rotation basis.  This works out as the equivalent of a term in each subject area.  Projects then repeat with each group.

Autumn term 1 Food Induction:

–          Health & Safety

–          Hygiene & Food Poisoning

–          Basic Skills

Rotation 1: Careers in food

Food stylist designing a chocolate tart for the front cover of a food magazine.

Evaluating a final product and sketching a design for a chocolate tart

Food scientist experimenting with different sugars in cakes. Assessing the best sugar to use in cakes.

A nutritionist creating a tart that includes a well-balanced meal.

Taste testing the final dishes and evaluating the success.

Planning a meal for another student. Creating a time plan to follow carefully and independently cooking the meal.

Autumn term 2 Food Induction:

–          Knife Skills

–          Using the cooker safely

 

Rotation 1: Careers in food

Creating own brand of healthy treats. Designing the brand logo and creating three dishes flapjacks, vegetable cakes and filled bread.

Spring term 1 Healthy Eating

–          Eatwell Guide and Vitaminions

–          Current Healthy Eating Advice and Recipe Modification.

–          Mini apple pies

–          Mince fajitas and sensory analysis

Rotation 2: Careers in food

Food stylist designing a chocolate tart for the front cover of a food magazine.

Evaluating a final product and sketching a design for a chocolate tart

Food scientist experimenting with different sugars in cakes. Assessing the best sugar to use in cakes.

A nutritionist creating a tart that includes a well-balanced meal.

Taste testing the final dishes and evaluating the success.

Planning a meal for another student. Creating a time plan to follow carefully and independently cooking the meal.

Spring term 2 Healthy Eating

–          Product analysis

–          Chicken curry

–          Healthier pizza

 

Rotation 2: Careers in food

Creating own brand of healthy treats. Designing the brand logo and creating three dishes flapjacks, vegetable cakes and filled bread.

Summer term 1 Healthy Eating

–          Eatwell Guide and Vitaminions

–          Mini apple pies

–          Mince fajitas and sensory analysis

Rotation 3:Careers in food

Food stylist designing a chocolate tart for the front cover of a food magazine.

Evaluating a final product and sketching a design for a chocolate tart

Food scientist experimenting with different sugars in cakes. Assessing the best sugar to use in cakes.

A nutritionist creating a tart that includes a well-balanced meal.

Taste testing the final dishes and evaluating the success.

Planning a meal for another student. Creating a time plan to follow carefully and independently cooking the meal.

Summer term 2 Healthy Eating

–          Product analysis

–          Chicken curry

–          Healthier pizza

 

Rotation 3: Careers in food

Creating own brand of healthy treats. Designing the brand logo and creating three dishes flapjacks, vegetable cakes and filled bread.

Key Stage 4

 

Content Year 9 Year 10 Year 11
Autumn term 1 Skills and Safety

●        Food Hygiene

●        Food Safety

●        Bacteria

●        Temperature Control

Suggested Practicals

Pinwheels

Brownies

Apple Pie (shortcrust pastry)

 

 

 

Health and safety in the food room.

HACCP.

How to prepare for a practical.

The different types of equipment and their uses.

Practicals including soup, brownies and pinwheels.

The Eatwell guide and the nutrients functions, sources and deficiencies.

Exam preparation – Exploring Balanced Diets.

Understanding food labels and diaries.

The Government guidelines of healthy eating.

Autumn term 2 Skills Development and Functions of Ingredients.

–          Basic Equipment – identify and describe use.

 

Suggested Practicals Creme Brulee

Mince Fajitas

Swiss Roll

Creating guides of how to produce different dishes.

Describe different practical skills in food.

Practicals include: Swiss Roll, Fajitas and tear and share bread.

Analysing a design brief.

Evaluating food choice for the brief.

Writing of time plans to make dishes.

Choose 2 different dishes to make for the brief.

Spring term 1 –          Functions of ingredients

–          Purpose of a recipe and key areas

–          Eggs

The Purpose of a recipe and the functions of ingredients.

The Eatwell guide and the nutrients functions, sources and deficiencies.

Evaluating of time plan

Developing on menu idea.

Creating well presented dishes.

Evaluating the strengths and weaknesses.

Spring term 2 Skills & Functions of Ingredients

 

Eggs

Flour

Sweet Products

Pavlova / Meringue

Cake Making & Decorating

 

Exam preparation – Exploring Balanced Diets.

Understanding food labels and diaries.

The Government guidelines of healthy eating.

How factors affect food choice.

Evaluation of dishes made for each section of The Eatwell guide.

Summer term 1 Introduction to Healthier Choices

 

–          Healthy Eating

–          Eatwell Guide

–          Basic Nutrition including micro and macro nutrients

How food choice is affected.

Seasons, culture, sensory characteristics and

Choosing dishes to make which are found within each section of the Eatwell guide.

Completion of the final units.
Summer term 2 Menu Planning and Recipe Modification

Special Diets

Healthier Choices

Skills & Hygiene Review

Analysing food choices.

Evaluating final products.

Choosing dishes to make which are found within each section of the Eatwell guide.

Revision links for GCSE course

http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

https://www.memrise.com/course/565222/gcse-catering-wjec/

How can parents support their child’s progress in this subject?

●        Encourage your child to attend after school or lunchtime clubs

●        Test students on subject specific language and key terms

●        Encourage students to complete past questions and read relevant articles.  These will be shared through our Department Facebook Page.

Extra-Curricular Activities

●        Food Club

●        Coursework Clinic

●        Home Learning Club

●        Churchill Master Chef