Food Technology
Subject Leader: Mrs J Lake
Subject Leader Email Address: julie.lake@swale.at
I love to eat. I love to cook. I love to share.
JULIA CHILD
Subject overview
Food technology is a multidisciplinary field that applies scientific and engineering principles to food production, processing, preservation, and packaging. It encompasses a wide range of skills, techniques, and processes that aim to improve the quality, safety, and sustainability of food products.
Learning about food choices and how they impact and link with healthy lifestyle choices is a life skill that goes beyond the classroom and will last a lifetime. It is also important for students to understand the principles of food safety and how making unhealthy choices about their diets can negatively impact their health.
Year 7
Year 7 Students work on a rotation between food technology and design technology (12 weeks throughout the year)
Health and Safety and Hygiene routines in the kitchen/Safe knife techniques
Term 1: Can I develop an understanding of how to work safely in a kitchen?
Term 2: Can I develop safe knife techniques to prepare ingredients?
Term 3: Can I name and use different parts of the cooker?
Term 4: Can I develop an understanding of how to work safely in a kitchen?
Term 5: Can I develop safe knife techniques to prepare ingredients?
Term 6: Can I name and use different parts of the cooker?
Year 8
Year 8 Students work on a rotation between food technology and design technology (12 weeks throughout the year)
Term 1: Can I build on skills and cooking techniques from year 7?
Term 2: Can I apply the principle of nutrition and healthy eating to the products that I make?
Term 3: Do I know the factors that affect food choices in the UK and other parts of the world?
Term 4: Will I know how to prepare and cook foods safely, including ‘high-risk’ foods such as meat and poultry?
Term 5: Can I apply the principle of nutrition and healthy eating to the products that I make?
Term 6: Do I know the factors that affect food choices in the UK and other parts of the world?
Year 9
Year 9 Students work on a rotation between food technology and design technology (12 weeks throughout the year)
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Term 1: Can I build on the skills and techniques from years 7 and 8? Term 2: Can I apply the principle of nutrition and healthy eating to the products that I make? Term 3: Do I know about local and international cuisine? Term 4: Do I know about job roles within the Hospitality and catering sector? Term 5: Can I apply the principle of nutrition and healthy eating to the products that I make? Term 6: Do I know about local and international cuisine? |
Year 10
Term 1
What do I need to know to complete the Hospitality & Catering course?
What is Hospitality & Catering?
What are the various sectors within the hospitality and Catering Industry?
What are standards and ratings used for in the industry?
Term 2
What employment roles/careers are available within the hospitality sector?
How do I develop my practical skills and techniques?
Term 3
What are the causes of food-induced illnesses and food poisoning?
What measures must I take to work safely using high-risk foods to prevent food poisoning and cross-contamination?
Term 4
What is an Environmental Health Officer?
What are the roles and responsibilities of the EHO?
What can make a H&C establishment successful?
Term 5:
What is meant by the front and back of house?
How do I prepare and cook a composite meal?
Term 6:
Can I identify Health and Safety Laws within the hospitality and catering industry?
What is RIDDOR?
What is COSHH?
Why do nutritional needs matter?
What is meant by different nutritional needs?
Year 11
Term 1:
What is the brief to plan my practical assessment for Unit 2?
What information do I need to complete the written coursework?
How do I complete my planning tasks for Unit 2?
Term 2:
What are the topics I need to revise for my Unit 1 mock exam?
How do I complete a detailed time plan for Unit 2?
Term 3:
How do I complete a detailed time plan (2)?
Am I fully prepared for the Unit 2 practical exam?
Do I understand how to prepare, cook and present my food in the best possible way?
Term 4:
What do I need in place to reach the highest grade that I can in Units 1 and 2?
Am I fully prepared for the practical/written exams?
Can I evaluate my work effectively?
Can I review my performance and make recommendations to improve?
Term 5:
Exam revision and preparation for the Unit 1 written paper exam.