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Head of Department:

Head of Food Technology: Ms O’Neill

Key Stage 3 (Year 7-9)

In year 7 pupils learn about how to work safely and independently in the food room. Pupils then cover the basics of food hygiene and safety. Pupils then start a topic underpinning nutrition knowledge, complimented by practical’s making banana bread. Pupils then start a topic on bread and understanding the complex science behind making bread, making shaped loaves for their final practical. The final topic of year 7 is a pizza project, where pupils build on their knowledge of nutrition, food safety, food hygiene and bread to consolidate their understanding. Pupils then make a pizza which is suitable for a specific dietary need, such as coeliac.

In year 8, pupils further develop their understanding of food safety and hygiene. Pupils are given lessons designed to develop their knowledge and skills in the food room. Pupils develop their understanding of food poisoning, coupled with creating chicken Goujons. Pupils then develop and build upon their understanding from year 7 of nutrition, to complete a practical based on flapjacks. Pupils then start discussions based around topical issues in food, such as food waste and sustainability, which leads to the final practical of chilli con carne, consolidating the learning from the rotation.

In year 9, pupils are challenged to develop their knowledge of food hygiene, preparation and safety. Work around these topics leads to a practical where pupils are challenged to safely and hygienically make chicken fajitas. Pupils then consolidate and further expand their knowledge from years 7 and 8 to develop their knowledge of the complex science behind nutrition. Pupils are tasked with researching and developing their own knowledge of topical issues such as food waste, sustainability and food miles, consolidated by making a vegetable stir fry dish using foods that might become wasted. Pupils then finally move onto a raising agent topic, where they develop an understanding of the processes behind raising agents. Pupils make a volcano using raising agents, and their final practical is a swiss roll, to imbed practical knowledge of raising agents. All elements of the year 9 curriculum are designed to give a rounded knowledge of food, and lead into the Food Preparation and Nutrition GCSE for year 10 pupils.

Key Stage 4

Year 10:

Year 10 investigate on various foods, functions and nutrition.

Year 11:

Year 11 complete the NEA control assessment of topics which is sent by the exam board. They also refresh on previous topics and practice exam questions in preparation for the final written exam in summer.

Revision topics include;

unit 1: food preparation skills

unit 2: food nutrition and health

unit 3: Food science

unit 4: Food safety

unit 5: Food choice

unit 6: Food provenance

unit 7: Food preparation and cooking techniques


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