Food Technology

FoodTech HeaderStudents learn to cook in small classes of 20-22. They practice using the hob, grill and oven and use cooking utensils and equipment. Students learn about hygiene, food safety and safety in the kitchen and also find out where food commodities come from. Students find out about food groups and how to choose a healthy diet. They learn how to make adaptations to make meals healthier plus it is hoped that they develop a real love and passion for cooking. Every year they are challenged to design, make and evaluate a food product for a particular customer/user. Some examples of recipes used are also available for you and your child to download in this section.

Scheme of Work / Themes

Year 7

First unit = 4 weeks
(includes one single and one double lesson).

Themes: (lots of Science
links)

  • Safety
  • Equipment
  • Weighing and measuring
  • Hygiene including
  • growth of bacteria
  • Use of oven – convection – Rock Buns
  • Rubbing in method of cake making
  • Use of hob – conduction – Mince and Onions
  • Preservation through freezing
  • Stewing – Mince and Onions – simmering
  • Safe preparation of vegetables
  • Sauce making – all in one method
  • Boiling and draining – Flapjack
  • Food groups and basic nutrition
  • Origins of food stuffs used

Second unit = 5 weeks

Theme: Design, make and
evaluate a rice salad

  • Design and make task
  • Use of grill – radiation

Year 8

First unit = 4 weeks
(includes one single and one double lesson).

Healthy Eating Theme

  • Current guidelines
  • Safe preparation of fruit and vegetables
  • Adaptation of recipes for good health
  • Use of food processor and other equipment
  • Spaghetti Bolognese and Apple Crumble
  • Fresh Pasta & Cheese and potato pie
  • Making fresh pasta and tomato sauce

 

Investigating Nutrition An investigation based course where students learn about the different nutrients and their sources and develop skills by making:

  • Vegetable Soup
  • Orangey Carrot Cake
  • Ratatouille
  • Sausage Casserole

Year 9

9 week unit (one double lesson per
week)

Theme – Design, make and evaluate a healthy pizza for a target group

  • Design and make task (Healthy pizza using real bread)
  • Product analysis and comparisons re: cost, quality and presentation
  • Research
  • Student set specifications
  • Yeast creating Carbon Dioxide as a raising agent
  • Layering
  • Vegetable preparation
  • Grating
  • Presentation
  • Designing
  • Planning
  • Making
  • Evaluating

Theme – Cooking around the world

  • Examining past papers and learning to answer a question effectively (GCSE)
  • Batter making
  • Steam as a raising agent
  • The whisking method of cake making
  • Air and Carbon dioxide as raising agents
  • Rolling and shaping a swiss roll
  • Sauce making
  • Types and function of sauces
  • A blended sauce
  • A roux sauce
  • A reduced sauce
  • An all-in-one sauce
  • Gelatinisation and coagulation
  • Cuisines around the world
  • Why people choose foods
  • Traditions, cultures and how religious faith effects food choice.

Recipes

Pancake Demo