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.
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.
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.
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.
|Foundation Course||Extending Skills, knowledge, attitude and concepts||Developing 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.