Alderman Peel

High School

Food Technology

“If more of us valued food and cheer and song above hoarded gold, it would be merrier world.” -  J.R.R.Tolkien

Food Technology Staff: Mrs L Yarham & Mrs K Hagag
 

Mission and Intent

In Year 7, 8 and 9 (KS3), Food Technology is a creative and practical subject that allows students to apply skills and knowledge to the food they cook in class.

The main aim is to inspire students, creating curiosity, instilling confidence and developing knowledge of local and international produces and dishes. The curriculum is designed to give every student a solid base of the life skills needed to have a healthy and fun relationship with food and cooking as individuals or in a small team.

In Year 10 and 11 (KS4) we offer a Lvl 1/2 Award in Hospitality and Catering with WJEC (https://www.wjec.co.uk/qualifications/hospitality-and-catering/) for the students interested in a possible profession in the industry or to give passionate individuals a more extended knowledge of the subjects.

Key Stage 3

Year 7:

  • Health & Safety in the kitchen/classroom. Students learn how to avoid food poisoning, present themselves ready to cook, clean before and after themselves, use chemicals for cleaning and use sharp and hot objects safely.
  • Having fun cooking. A variety of fun and tasty treats to get used to cooking, e.g. Muffins, Pancakes and Potato Salad.
  • Expand food vocabulary and relation with food. Students learn how to describe food using the five senses and combine various element in new dishes.
  • Various methods of cooking. Year 7 will cook the same kind of food using different methods and comparing the results lesson by lesson.

Year 8:

  • The Eat-Well Guide and the importance of a balanced diet. Students will learn how different nutrients affect their body, the nutritional values of food and to follow the Eat-Well Guide (https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/742750/Eatwell_Guide_booklet_2018v4.pdf). Students will be able to make conscientious and informed choices for themselves.
  • Kitchen Cupboard Essentials. The aim is to compare the kitchen at home with the food prepared in class. Students understand that most food can be prepared with simple and cheap ingredients.
  • Local and Seasonal Ingredients. Starting with Norfolk and East Anglia and reaching the rest of the U.K., the students will learn the produce of the territory and how to use it. Students will visit local shops and farms to expand their food knowledge.
  • Introduction to Knife skills and safety. Y8 will start to use a Chef’s Knife in a safe way.

Year 9:

  • Knife Skills. Students will consolidate and refine the cutting technique from Y8 with emphasis on safety and technique.
  • Spices and Herbs. Year 9 will explore flavours from around the world and get to know the most used in the U.K. and around the world.
  • Design your own. Students will use the knowledge acquired in the past three years in order to create filling and sauces according to their taste and creativity.
  • Design with Textures. Students will create dishes with textures and flavours.
  • “The Great School Cook-Off”. Students can demonstrate their knowledge, skills and passion in a fun, team-based competition that will test them to the limit.

Key stage 4: Lvl 1/2 Award in Hospitality and Catering (WJEC)

In Year 10 and 11 (KS4) we offer a Lvl 1/2 Award in Hospitality and Catering with WJEC (https://www.wjec.co.uk/qualifications/hospitality-and-catering/) for the students interested in a possible profession in the industry or to give passionate individuals a more extended knowledge of the subjects.

The subject consists of two units of work.

Unit 1: The hospitality and catering industry

This is a theory-based unit looking at all aspects of the hospitability and catering industry it is assessed by two examinations which are taken in year 11.

Unit 2:  Hospitality and catering in action.

A practical activity where students show off their practical skills to produce a balanced meal to a set brief. This is assessed by a practical exam over a period of three days (15 hours)

Learners completing the Level 1/2 Award in Hospitality and Catering may be interested in progressing to our Level 3 qualifications in Food Science and Nutrition. We continue to work with teachers and subject specialists to develop valuable resources which will help you to create engaging lessons for your students.

 

Extra-Curricular Opportunities

  • The school takes part in the Future Chef Competition as well as an in house Bake Off Competition and an annual Macmillian Bake Sale.
  • As part of Food Technology there are opportunities to take part in Catering Events both within the school and the wider community.