Intent
In food technology staff will model and teach a range of skills using a variety of equipment. Students will work with a range of food, ingredients and recipes which will come from the major food groups needed for a healthy diet.
Theory lessons will link dishes produced during practical lessons to nutrition, suitability, sustainability and availability. It is also the intention that students will be involved in the decision-making process during practical lessons as well as learning about the importance of good food safety and hygiene, including knowing how to get ready to cook.
Implementation
At KS3, students will cook every week. Schemes of work will encompass the National Curriculum for schools. Harbour Vale School schemes of work include: Mini Skills (basic prep and cooking), Super Snacks (low sugar, mostly savoury recipes) ; World Foods (a range of recipes from different countries); Where does food come from? (farm to table); and ‘Food Labels’ (making informed decisions). To end the academic year a fun: ‘Party Food’ unit. Assessing student progress will be completed using the strands from the NC mark scheme and students will actively participate in this process with student and peer assessments completed alongside teacher assessment whenever possible.
At KS4, students will develop further skills, building on those learnt at KS3, using the WJEC Hospitality and Catering subject content for food preparation and nutrition (new syllabus from 2022 for current Year 10 students).
Staff will model exemplary practical skills as well as food safety and hygiene processes, including personal hygiene.
Impact
The ultimate desired impact of both theory and practical food tech lessons will be to instill a genuine interest and curiosity within every student. Students will have opportunities that will enable them to become competent and independent when producing dishes that are suitable for a balanced diet. Students will understand that home-cooking is more nutritional and economical.
Students will understand how to keep themselves and others safe in the kitchen by working hygienically when storing, preparing and cooking food safely. The knowledge that students gain about a healthy and balanced diet will motivate and enable positive changes in their own behaviour and attitudes towards the choices they make now and for the rest of their lives.