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Food Technology

Members of Staff and Roles/Responsibilities

Miss E Stanton Curriculum Team Leader Design and Technology

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Subject Overview

Students who enjoy working both independently and as part of a team will get the most out of Food Technology – Students will complete a range of dishes and also produce their own project from concept to final product, building on skills learnt throughout the year. Students with innovative ideas and flair coupled with a logical and practical approach to producing quality products will enjoy the exciting challenges that both KS3 and KS4 Food Technology can offer.
Students start the year by completing a range of health and safety activities, one which is logged and kept centrally by all staff at the beginning of the year. All students are briefed on expectations of behaviour, homework, health and safety and hygiene protocol.
The food scheme of work is organised by strands from the national strategy. Each one is visited thoroughly; work is completed, assessed fed back and rewarded or concerns addressed and recorded. When all strands are completed a range of design, focussed practical and written tasks make up the rest of the years activities, building on what they have already gained experience in.
All of the girls are encouraged to cook every practical lesson. Students should either bring their own ingredients or pay for ingredients provided in school. Students work is assessed every time they cook and folder work is marked continuously during theory lessons and at the end of a module where N/C levels are awarded and recorded in the books. The girls can see the criteria required for a level in each strand and these help them set their own targets both before and after a module.
Rewards come in the form of DT Food merits and school merits. These are stored in sticker form in a page in their planner for rewards by the HOY at specific times of the year. We also find that the tracking and monitoring exercise serves as a reward. Those who get a post card home are rewarded by parents who I have been told are thrilled to receive notice of their daughters’ achievements.


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KS3 Structure

The girls are taught in mixed ability groups. In Year 7 students are allocated one DT lessons per week. In Year 8 they have two DT lessons per week. Both Years 7 & 8 students rotate every 8 weeks so they will visit all DT areas during the year. In Year 9 students have two lessons a week, they rotate every 6 weeks and then return to each subject area for a 4 week rotation during the spring and summer terms.

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KS3 Content

YEAR 7
TOPICS COVERED

Healthy Cooking for Healthy Living
Couscous Salad: learning knife skills and assembling a dish
Breakfast Muffin mixing: combining and diving ingredients
Stir Fry: to learn to fry and boil ingredients
Fruit/Vegetable Crumble: using skills coring and chopping fruit with rubbing in skills

YEAR 8
TOPICS COVERED

Discovering Different Dishes from Different Cultures
Pasta with a difference: Creating tomato ragu sauce and cheese sauce to make a variety of pasta dishes
Breads: to learn how to knead to make products such as pizza
Spice Dishes: vegetable curry and fajitas
Pastry skills: to make products such as jam tarts

Students will redesign a previous dish they have made and recreate it making additions or improvements to ingredients

YEAR 9
TOPICS COVERED

Inspired and Imaginative Independent Chefs
Technical Challenge: cake making inspired by the Great British Bake Off
Free From Dishes: creating dishes free from meat or free from ingredients to cater for allergies
Traceable Dish: investigating the source of ingredients
Cultural Invention: using store cupboard ingredients
Seasonal meets Biomimicry: using local grown or seasonal produce

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KS4 Option

Food Technology is an important subject because it underpins many careers. The food industry employs 17% of the entire UK workforce. In addition to academic and vocational routes, Food Technology teaches many life skills which are invaluable to all.

YEAR 10 and 11 Content
TOPICS COVERED

Product design and developing meals/products
Making of cultural meals or baked products 
Healthy eating and nutritional properties of food
Functions and properties of food and ingredients
Food safety and quality control
Environmental, ethic and sustainability issues
Industrial practice in food products
Standard components to understand how to use within manufacture
Types of equipment and its uses for in the kitchen and industry

Bread and Cake making learning about raising agents
Sauce making and combining ingredients
Layered Colds Desserts looking at finishing, glazing and decoration
Pastry using different types such as short crust, puff, choux and filo
Additives looking a preservation, colouring and flavourings


Who is it for?
This option will suit students who enjoy working independently. Students with innovative ideas and flair, coupled with a logical and practical approach to producing quality products, will enjoy the exciting challenges GCSE Food Technology can offer.

What will I study?
Essential Life Skills, such as:

  • How to cook

  • Food safety

  • Health and nutrition

  • Time management

  • Budgeting and costing

  • Advanced food preparation

  • Design and graphics

  • Industrial practises, legislation and scientific principles of food manufacture.

What exams are there?
AQA GCSE Food Technolog:

  • 60% coursework – practical and written work to design and make a food product.

  • 40% examination – principles of healthy eating, food safety, food science, product design, food industry practice and trends in food products and design.

CIEH Level 2 Award Food Safety in Catering:
This six hour course in Year 10, with a thirty minute exam at the end, provides vital knowledge of the safe working practices required when working in the kitchen. It will also provide you with useful knowledge and revision materials required in the final exam in GCSE Food Technology. This qualification is worth half of one GCSE.

How will I study?

Coursework (Controlled Assessment): Students will produce practical and written portfolios to research, design, make and evaluate a food product using a selected brief such as cultural meals or baked products inspired by the Great British Bake Off. Students will spend Year 10 researching, designing and developing 6 meals/products then in Year 11 select a final dish to develop elements and evaluate against their specification.

Theory lessons: These enable students to be prepared for the 40 % Examination at the end of Year 11.

Food Preparation and Nutrition
Career Information
You will be able to work immediately in the food industry with the CIEH Food Safety Certificate and in a whole range of catering careers which might require a GCSE in Food. For example:

  • chef or baker serving and preparing food or working in fast food outlets

  • food technician, who develops products, assesses nutritional values and tests them for suitability to be marketed

  • packaging or software designer to assist in producing products using computer aided design and manufacture

  • nutritionist or dietician in hospitals and private establishments.

Progress Information
There are a range of courses for students to move on to develop a career in food. For example:

  • BTEC National Award in Hospitality Supervision

  • HND in Hospitality Management and Initial Catering

  • NVQ in Catering levels 1 and 2

  • NVQ in bakery levels 1 and 2

  • NVQ in Professional Chefs Catering levels 1 and 2.

Pre-requisites
If you are opting for this course you must be aware of health and safety issues in a potentially hazardous area. Of course it helps if you love to cook!
You must be organised, plan ahead and be prepared to bring ingredients and containers in.
Internet access at home would useful, so that you can complete homework on-line and carry out research for your main project. However all students have internet access in college.

Enrichment
There are a range of activities open to KS3 and KS4 students.
KS3 Reward trip to Cadbury World in Birmingham
KS3 Student Chef of the Year
KS4 Trip to the DMU open day and degree shows in Art and Design.

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