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Food Technology

Subject summary

Food Technology offers students the opportunity to gain basic skills and knowledge and improve confidence when working with food as a material.  The practical problem solving activities that Technology involves encourages independent learning, creativity and innovation.

Key Stage 3

Year 7
 
Unit Title – Basic Skills and Knowledge
 
The student will develop primarily their knowledge of food safety and hygiene, tools and the design process, building upon knowledge gained at Key Stage 2.  This will be alongside the development of basic practical skills involving the use basic food preparation tools and the oven.  The aim of the course is to provide students with many opportunities to build up their confidence, knowledge and skills to enable them to produce good quality food products.
 
Students will be encouraged to work independently with creativity when designing and making, as well as the importance of working as part of a team.  After a series of focused tasks the student will work on a ‘Pizza’ project where they will be required to work through the design process culminating in the production of a final product which shows innovation.
 
 Differentiation
 
Students will be differentiated by the complexity of the design and the quality of production. 
 
In addition to this extension materials are available in the form of skill builder exercises.
Course Outline
 
  • Food Safety and Hygiene
  • Basic skills: rubbing in method/bridge and claw techniques
  • Tools of the trade
  • Sensory Analysis Testing
  • Evaluation tasks
  • Design and Make: Pizza Project
 
Practical work includes: Rock buns, fruit crumble, leek and potato soup, Bolognese sauce, top tasty tart and pizza.

Year 8
 
Unit Title – Eat Well Plate
 
The student will follow a course where s/he will develop their practical skills through a range of practical lessons. The emphasis will on creating balanced meals for a teenager. The students will focus their research on the importance of the Eat Well Plate and the nutrients required for a healthy and balanced diet.
 
The student will be guided systematically through the production of topic and some printed sheets will be given to provide structure to their projects. Evaluation of their products will be given as homework to gain the opinions of others.
 
Differentiation
 
Students will be differentiated by the complexity of the design and the quality of production. 
 
In addition to this extension materials are available in the form of skill builder exercises.
 
Course Outline
  • Nutrition and the Eat Well Plat
  • Re-cap and build on skills form Year 7
  • Practical work to include Sausage rolls, Spaghetti Bolognese, Sweet and Sour Chicken, Pasta Bake, Herby Meatballs, Chicken Curry and Stir Fry
  • Evaluation of products made.
Year 9
 
Food Technology
 
Why choose G.C.S.E Food Technology?
 
Food Technology stimulates creativity and innovation and it is interesting and enjoyable.  If you have enjoyed working with food as a material and gained good grades for your design folio work as well as practical work then you should certainly consider opting for food technology at G.C.S.E.  

Key Stage 4 GCSE

What does G.C.S.E Food Technology involve?
 
Year 10 involves working through a series of topics namely; bread, nutrition and special diets, pastry, sensory analysis, food processing techniques, standard components and product development and manufacture.
 
Year 11 involves working on a ‘design and make it’ piece of controlled assessment which is worth 60% of the final G.C.S.E grade awarded.  It requires working through the design process and many practical tasks.  Exam revision and techniques are also covered in Year 11.  

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