Food

KS3

Intent Statement

Food technology at the Parker Academy will equip learners with the knowledge required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about health and diet. Understanding health and diet choices will help students to avoid the physiological and psychological effects of poor diet and health that, sadly, many of our families encounter due to the economic conditions that force them to rely on food banks. Alongside this greater awareness of healthy eating, students will more fully understand the environmental impact that the provenance of food can have and their obligation to eat ethically. Students will also have the chance to develop their understanding of a broad range of cultures through the culinary traditions associated with each.

Year 7

In year 7, the students commence with Health and safety, which is essential as it ensures that they all have the fundamental skills required to access the other topics of food preparation such as identifying and avoidance of hazards, knife safety and kitchen hygiene. Then we start to develop knife work with demonstrations of the claw or bridge technique as every other aspect of cooking relies upon safe use of knives and preparing ingredients ready for use. The healthy crudities produced help to introduce The Eatwell Guide, which features several fruits and vegetables. Once ingredients are prepared, students are ready to use appliances such as cookers safely, focusing on the use of oven and hob as these must be used safely throughout the whole key stage. Once the basic safety requirements are understood, students go on to learn how to improve the quality of what they produce through their understanding and mastery of rubbing-in, en-robing/coating, shaping and rolling, baking, frying and baking.  Throughout, students are required to plan and evaluate their products using subject specific literacy, sensory characteristics and descriptors in order to improve their making, while also staying true to the ethical considerations of food.

Year 8

In year 8, students continue learning through practical participation and theory classes, again starting with Safety & Hygiene which include: reinforcing rules on kitchen safety and demonstrating safe production during practical lesson. We build on the skills of safe raw meat preparation and prevention of cross-contamination. Use the hob, grill, oven, electrical equipment safely. Develop knife skills. Within food preparation: the students learn to adapt and develop a range of recipes to suit consumer needs, using recipes from traditional British and ethnic sources. Development of knowledge and understanding of the functional properties and chemical processes within a recipes using the functional skills and knowledge to shape, sauté, boil, simmer, bake and present food.  Healthy eating is revisited by developing a comprehensive knowledge of the macronutrients and micronutrients, which is continued analysis of food labels and how this effect the human diet. Learners are taught how to identify and differentiate food intolerances, allergies and allergens. Students then progress onto food in the environment to ensure a thorough understanding how to reduce food waste and the environmental impact of food production including Genetically Modified foods and organic and intensive farming technique.

Year 9

In year 9, students continue learning through practical participation and theory classes, our areas of focus start again with Food safety & hygiene. Learners are expected to demonstrate safe production during practical lessons. Using the hob, grill, oven, electrical equipment safely and display good knife skills. Understanding of the growth cycle and prevention of pathogenic bacteria in our food.

During food preparation the adaption and development of a range of recipes to suit consumer needs, recipes again sourced from traditional British and ethnic sources to produce nutritious meals using advanced skills.

Types of heat transfer and methods of cooking are built into each practical and theory lesson in order that students make cross curricular links to science and differentiate between heat transfer and cooking method.

Chemical and functional properties of ingredients are taught – to further enhance student knowledge of nutrition and the advancement of cooking skills.

 

KS3 High-Level Plan

 789
Foundation Course
Extending Skills, knowledge, attitude and conceptsDeveloping skills and learning concepts
Component 1: Health and safety in the kitchen

Component 2: Healthy eating – understanding how to eat a healthy diet

Component 3: Food provenance – where does our food come from

Component 4: Food choice – why do we make the food choices we do?

Component 5: Practical skills – learning to produce a range of dishes in a safe and effective manner.
Component 1: Food safety

Component 2: Food Science

Component 3: Nutrition and healthy diet

Component 4: Food choice – what choices do people make around the world when choosing food.

Component 5: Practical skills in the kitchen - learning to produce a range of dishes in a safe and effective manner.
Component 1: Health and safety and food safety – identifying hazards and bacteria in the kitchen

Component 2: Nutrition and you – making healthy food choices for life.

Component 3: Practical skills – production and development of recipes.

Component 4: What science is happening when our food cooks.

Component 5: Food Provenance – food standards, security and waste.

 

KS3 Medium-Term Plans

Year 7

Year 8

Year 9

 

KS4

Intent Statement

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.

Studying GCSE food preparation and Nutrition at The Parker E-Act Academy, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, the relationship between food production and science of cooking and sensory characteristics of food.

We aim to;

  • Give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
  • Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.
  • Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating.
  • Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner.
  • Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise.
  • Allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.
  • Encourage our students to develop an awareness and acceptance of diversity within our community.

Our hope is that through Food Preparation and Nutrition GCSE, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

MTP year 10 composite 2 practical skills

MTP year 10 composite 1 nutrition

MTP year 11 term 1

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