Key Stage 3 Design Technology (Food)
The students will be introduced to the Food Technology room and will be given the opportunity to familiarise themselves with the procedures and expectations involved in working in this environment. They will learn about where our food comes from and what impact our food choices have on health. Finally, they will have a number of opportunities to widen their food experience through tasting sessions and using a range of ingredients.
The focus will be to broaden the students' knowledge and understanding of the functional properties and nutritional value of ingredients. Students will have the opportunity to investigate the properties of fat, eggs, starch, gluten, yeast and chemical raising agents and use them to achieve particular outcomes in different recipes. They will learn how to calculate and analyse the cost and nutritional value of a recipe.
In Year 9 students develop their understanding of nutrition and healthy eating with specific focus on changing dietary needs. They will also develop their understanding of the working characteristics of food through food science investigations. These skills will be critical in laying good foundations for the GCSE Food Preparation and Nutrition curriculum.
All assessments are based on the key learning strands found in the new Food and Nutrition curriculum and is strongly linked to the new GCSE grading criteria.
Students are given research tasks and independent learning tasks to extend their knowledge and understanding of the topics we study. The frequency of homework varies according to the length of the task but all tasks are divided into weekly ‘bite-sized’ chunks.
Each year the students are invited to take part in the summer cooking challenge to broaden their practical skills and understanding of foods. This is an independent task completed over the summer holiday.
Spiritual, Moral, Social & Cultural Development
Students are encouraged to learn and be critical about where their food comes from and attention is drawn to such topics as sustainability, ethical farming, fair trade and environmental impact of food production. They also learn about the factors that will affect food choices such as religion, culture, lifestyle choices, age, medical conditions, and allergies as well as considering environmental and financial implications of these choices.
We request a contribution to help cover the cost of ingredients. Students are asked to provide meat products and any additional ingredients to personalise their dishes when necessary. Students need to supply a suitable food container to take their finished product home. There are some disposable food containers for sale in the food room each lesson if needed.