Hospitality & Catering
Curriculum Intent
The Food Technology curriculum is designed to teach students to be effective cooks, equipped to make bold and nutritious choices in the kitchen. Students learn to produce dishes based on the recipes and methods of great chefs. Students apply a wide range of cooking methods and preparation techniques in a vast array of practical lessons. Recipes are designed to develop knowledge, skills and a highly adaptable core repertoire of dishes which underpins a crucial life skill. Food Technology lessons are taught through a series of topics that cover the full depth and breadth of the National Curriculum from nutrition and making healthy choices to environmental topics like seasonality and food miles.
Years 7, 8 and 9
Year 10
Year 11
Food, Hospitality & Catering Whole School Curriculum Contribution
All students have an inner-belief and ambition to fulfil their dreams and live a happy and successful life.
The Food Technology curriculum is rooted in practical skills with a supporting role of written and theory aspects, designed to develop confident and analytical students, who are able to communicate their ideas with flair and creativity. The ability to design, analyse, annotate, justify and practically complete high level dishes is fundamental to the future success of many creative and food based further learning and therefore to have high-functioning careers, therefore students are taught how to modify and adapt recipes from year 7 onwards depending on their target audience.
All students leave our academy with first-rate qualifications:
A good pass in Food Technology is a base requirement for all food and nutrition based doors to remain open for future learning and employment. However, the curriculum is designed to be broad enough to develop “softer” skills of inquiry and perception, creativity and flair, so that students leave the Academy able and willing to challenge existing products and suggest sustainable outcomes and greener solutions. They should be confident enough to give their fully formed opinions in social and academic situations.
All students develop exceptional character:
The Food Technology curriculum, and the nature of the subject, fosters a growth mind-set. Through deep questioning, and the sequencing of a skills-based curriculum across the years, with an emphasis on peer and self-assessment, students challenge themselves as much as staff challenge them to make incremental but sustained progress in their learning. Students are also given many opportunities to develop themselves outside of lessons with regular baking and cooking clubs.
All students leave our academy with high levels of cultural and global awareness:
The curriculum in Food Technology benefits from staff that are genuinely enthusiastic about their subject. As such, deeper contextual learning around issues such as nutritious and sustainable food choices, mixed with creativity and design flair, broadens students’ perception of the wider world. Furthermore, students are connected with food and nutritional research from a range of time periods and locations around the world, so that students know that there is a world outside of their immediate locality. As such, the curriculum enriches students’ emotional intelligence, readying them to tackle societal issues in their personal, academic and professional futures.
All students leave with an array of positive memories that last for a lifetime:
The Food Technology curriculum is created to ensure the specification and live projects that students undertake and the skills students develop (such as nutritional and economic solutions to real world problems) provide positive life lessons as well as memories that last. This is underpinned with the support and trust from staff that offer wider learning opportunities, such as sourcing ingredients sustainably and functional and chemical properties as well as physiological and psychological effects.