Food Technology

Mrs R Butler (Pastoral Lead for Years 10 & 11)

Mrs H Carey (Curriculum Lead)

Mrs M Delaney (Technician)

 

Subject Overview

At Key Stage 3, all pupils participate in a carousel of Technology programmes, of which Food Technology is one of them.

In addition, the GCSE qualification in Food and Cookery is an excellent starting point for anyone wishing to enter the hospitality trade and will guarantee employment as the hotel/restaurant industry in Liverpool continues to boom now that Liverpool is the third most popular city visited by tourists in England.

Even if a student has no desire to pursue a career in Food/Catering, the GCSE ensures that all students leave school fully equipped to plan, prepare and cook healthy, nutritious meals for themselves and their future families. This knowledge is a vital life skill to combat illnesses linked with making unhealthy food choices i.e. diabetes, various cancers, obesity and heart disease.

Food and Cookery also offers all students a chance to be creative and to showcase their culinary skills with students across all year groups having an opportunity to cook every week. All recipes, even in Year 7 are made from scratch using fresh ingredients so the students experience a real sense of achievement with their end product. All ingredients are provided by the school and we only ask for a contribution of £1 to subsidise the cost.

 

Key Stage 3 Overview (Years 7 - 9)


Year 7

Students study the importance of Health, Safety and Hygiene Rules, Weighing and Measuring accurately in readiness for their practical lessons. Food Poisoning and Food Spoilage by bacteria, moulds and yeasts are also studied.

Practical lessons alternate between sweet and savoury dishes each week.

Examples - Sausage Plait, Fruit Scones, Cheese and Onion Pasties, Fruit Salad, Corned Beef Hash.

 

Year 8

Students study Healthy Eating with a focus on the Eatwell Plate and the main nutrients i.e. Proteins, Fats, CHO, Vitamins and Minerals needed for a healthy diet. Pupils examine the consequences of eating too much of certain food groups.

Practical lessons alternate between sweet and savoury dishes each week.

Examples - Apple Crumble, Spaghetti Bolognaise, Mandarin Cheesecake, Cottage Pie, Flapjacks.

 

Year 9

Students study the actual skills used in various cake making techniques i.e. creaming, rubbing-in, choux, whisking, melting and make dishes demonstrating each of these skills in readiness for KS4. Students also examine dietary influences i.e. religion, vegetarianism, cultural.

Practical lessons are tied in to reflect the topic being studied in the Theory lessons.

Examples - Victoria Sandwich, Quorn Chilli, Chocolate Eclairs, Cheese & Onion Quiche, Fruit Flan, Chicken Stir Fry

 

Key Stage 4 Overview (Years 10 - 11)


QUALIFICATION:
NCFE GCSE FOOD & COOKERY

 

The objectives of this qualification are to help learners to:

  • prepare and cook using basic skills
  • understand food and its functions in the body and in recipes
  • understand balanced diets and modification of recipes for health
  • plan and produce dishes for a purpose.

Throughout the delivery of this qualification, the following core areas and transferable skills should be evident:

  • Planning
  • Research Skills
  • Communication
  • Problem-Solving Skills
  • Health & Safety

 

The qualification is split into four units.

This qualification consists of:

Unit 01 Preparing to cook - Mandatory Internally assessed portfolio of evidence

Unit 02 Understanding food - Mandatory Internally assessed portfolio of evidence

Unit 03 Exploring balanced diets - Mandatory Externally set and marked assessment paper

Unit 04 Plan and produce dishes in response to a brief - Mandatory Internally assessed portfolio of evidence