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Intent

“Every child in every school no matter their background, deserves to learn the basics about food. Where it comes from, how to cook it and how it affects their bodies. These life skills are as important as reading and writing, but they’ve been lost over the past few generations. We need to bring them back and bring up our children to be streetwise about food.”

Jamie Oliver

 

Curriculum Rationale: (Food Technology)
Powerful knowledge in Food Technology – Why do we teach these concepts?

Powerful knowledge in Food Why do we teach these concepts?

Powerful knowledge is the realisation that food will be the one lesson taught in school that will link us all forever. No matter where the future takes you, we will all need to eat. We passionately believe that all students should have the ability and understanding to maintain a healthy lifestyle. Being able to cook is as important as being able to read and write. The food that we eat will impact on the rest of our lives and it is fundamentally important that children are given the knowledge they need to make the right decisions and therefore stay fit and healthy.

Curriculum Features - How do we embed the learning?

The food curriculum has the ‘eat well guide’ at its core. Every child no matter what age they are must have a clear understanding of what a balanced diet consists of. They will be able to identify carbohydrates, proteins, dairy, fruit and vegetable and fats and oils and will understand the function of each within the body.

Year 7 -Understanding the Eat Well guide and the 5 major Food groups, Carbohydrates, Proteins, Fats and Oils Dairy and Fruit and vegetables. The safe use of kitchen equipment and Health and Hygiene.

Year 8 - The Eat well Guide and the function of the food groups in our bodies including an understanding of Vitamins and Minerals. Food Labelling and packaging.

Year 9 - The, Eat Well guide and the function of the food groups. Seasonal foods and the advantages of using them. Locally produced food and food miles.

Year 10 - Level 1/2 Hospitality and Catering - Unit 1

Plan, prepare  and present a range of dishes. Understand the different  providers, legislations, food safety and the different roles and responsibilities within the sector

Year 11

Develop practical skills for planning, preparing, cooking and presenting nutritional meals to meet specific customer needs. 

Curriculum Enrichment – How do we link with other subjects and offer experiences?

The food Department is a thriving and exciting place to be. The environment is stimulating and offers our students a sensory space to work in. We offer lunchtime and after school clubs on a weekly basis and endeavour to take our students out into the community and further afield as much as possible, to enrich not just their lives but also their understanding of the subject.