Aims of the Food Curriculum
- To teach students how to cook and that cooking is a crucial life skill that enables students to feed themselves and others affordably and well.
- To instil a love of cooking.
- To equip students with the skills to prepare healthy, varied and well – presented food.
- To provide practical learning experiences which make it accessible to all.
- To enable students to become more independent and competent in a range of cooking techniques.
- To make students aware of the appearance, smell, taste and texture of food.
- To begin to understand the source, seasonality and characteristics of ingredients.
Mrs Alison Cavanagh
Head of Food
All classes are supported by a Teaching Assistant
Key Stage 3, 4 and 5
Students are taught in mixed ability groups with the majority of lessons being of a practical nature. Key Stage 3 students (years 7, 8, 9) get a double lesson of Food every week all year. Key Stage 4 students (years 10 and 11) opt to take Food at the end of year 9. Students get 2 double lessons each week all year, Food Studies and in Year 11 students will be given the opportunity to take a GCSE in Food. Post 16 students are taught in groups for ½ a term at a time. The emphasis of these lessons are to provide vital life skills knowledge in a module way. Students achieve a British Nutrition Foundation certificate.
Year 7 Topics
Year 7 focuses on basic skills. The students learn what is expected of them in the food room. Students will work mostly independently but occasionally in pairs or in small groups. Most practical lessons help the students develop their skills in handling small equipment, using a variety of ingredients where there will be a degree of choice and learning the importance of good hygiene and safety. All students are required to wash up after their practical lessons.
Year 7 practical lessons:-
Lunch box food, sandwiches and wraps
Scones- plain, fruit, based pizza
Basic cake making methods
Year 8 Topics
Year 8 builds on the skills and confidence learned from Year 8. Students are also taught a little more about nutrition and food choice as well as the function of ingredients. They are taught more through little projects
Year 8 practical lessons-
Bread – rolls, sticks, wholemeal, Calzone, Focaccia, Chapattis, Pitta bread, Gluten free, Harvest bread.
Food around the World – Macaroni Cheese, Potato Curry, Pancakes, Cous Cous, Chapattis, Savoury Rice.
Vegetarian cooking – Bean Burgers, Hummus, Quorn Chilli.
Special Diets – Practical dishes relating to Gluten Free, High Fibre, Sports Diets, Dairy Free and Low Glycaemic diets.
School Dinners – healthy salads for the salad bar.
Year 9 Topics
Students in Year 9 continue to develop their skills in all areas covered lower down the school. Students continue to develop their confidence and independence. Students are also taught about nutrition, food sources, and seasonality and food choices focussing more on the knowledge and way of working that Key Stage 4 demands.
Pastry – students make dishes using shortcrust, flaky and choux. Students are taught how to adapt recipes to make them healthier.
Fibre – fruit crumble, wholemeal pasta and ragu sauce, oaty biscuits, muffins.
Staple Foods- cheesy mash, savoury rice, pasta bake.
Seasonal/British fruit and veg- Apple cake, pear tray bake, carrot cake, beetroot cake.
Year 10 Topics
Students cover the specification for their Entry Level as well as GCSE in Food. This is a mixture of practical, theory, experimental and tasting lessons. Students also have the opportunity to make and decorate a Christmas cake.
Practical lessons –
Nutrients (protein, fat, carbohydrates, vitamins and minerals) – quiche, lasagne, soup, scones, whisked sponge.
Cake making methods/functions of ingredients – Christmas Cake, Yule Log, Mince Pie cup cakes.
Pasta- homemade basic pasta, filed pasta, flavoured pasta, Macaroni Cheese.
Bread – basic bread, sweet bread of choice, savoury bread of choice, Easter Hot Cross Buns.
Year 11 Topics
Students in Year 11 concentrate on their Controlled Assessment. Their practical work is personalised according to their chosen task. Students will cook approximately 6 different ideas and develop one idea 5/6 times until they have their final idea which they make showing all the improvements that their evaluations suggest.
Post 16 Modules
These are taken from “Foodafcatoflife” a programme devised by the British Nutrition Foundation.
Getting to Grips – Bean Soup, tortilla toastie
Indian Express – Curry, Naan Bread, Raita
Lunch Box Fun – Samosas, filled Pitta bread, honey and yogurt dessert
Noodle Time – stir fry chicken/tofu
Mama Mia – Ragu sauce, garlic bread and layered salad
Back to Basics – quiche/pizza