Food Technology

Curriculum Intent

Food preparation and technology allows students to learn how to prepare and cook health and nutritional meals. Students are taught to prepare and cook a variety of foods, both sweet and savoury, that will give them the confidence and ambition to live independently. Students are taught a range of cooking methods within the recipes they prepare and cook.

Students become confident with a range of preparation and cooking techniques and are taught how to be safe within and kitchen and when using different kitchen utensils. Students are also taught how to correctly store food items. The curriculum aims to foster the joy of cooking and an understanding of how to eat healthy and delicious food.

At KS3 students learn a variety of recipes and cooking methods which lead into KS4. We aim to give the students the knowledge, skills and confidence to enjoy cooking meals for themselves and others. Students will learn how to adapt and use a range of healthier alternatives in their cooking in order to build the knowledge of processes necessary to engage effectively with the btec home cooking skills course.

Food Technology Template Learning Journey.pdf

Curriculum overview - Food Technology.docx

KS4 Course - GCSE

Students will be working towards a BTEC Level 1 award with Pearsons Home Cooking Skills. Learners who have achieved the BTEC Level 1 Award in Home Cooking Skills can progress on to the BTEC Level 2 Award in Home Cooking Skills.

The units aim to give learners the knowledge, skills and confidence to enjoy cooking meals at home. Learners will gain understanding of how to economise when planning meals to cook at home. This will encourage learners to transfer skills learnt to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge. The unit is based on the proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing.

1.1 Be able to use cooking skills to make home cooked food that does not use pre prepared, ready cooked food. Including choosing ingredients, food storage, and researching, preparing and cooking recipes.

1.2- Using cooking skills when following a recipe and outlining the skills used for the recipes.

1.3- Demonstrate food safety and hygiene throughout the preparation and cooking process

2.1- Reflect on own learning about the value of gaining cooking skills

2.2- Identify ways to pass on information about home cooking.

Assessment for criteria 1.1, 1.2 and 1.3 could be linked into one practical task evidenced by a witness testimony from the tutor. To meet criterion 1.1, learners need to follow the instructions for preparing the ingredients in the recipe by selecting the correct ingredients, using the measurements and preparation methods given. For 1.2, learners need to demonstrate the cooking skills required by the recipe. 1.3 requires learners to prepare and cook the food safely and hygienically.

Criteria 2.1 and 2.2 may be assessed through one-to-one discussions with the tutor or through written evidence. For 2.1 learners need to consider at least two ways they have benefited from learning cooking skills. 2.2 requires learners to suggest at least two ways that they could pass on information about home cooking to others.

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