Food Technology Plans

Year 7 Autumn

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Lunches Project. Safe and hygienic practices. Food preparation and cooking skills.

This unit gives students an understanding of how and why we need to make healthy food choices, as well as developing food preparation skills and learning the function of different ingredients in recipes in order to make different skilled products to a quality finish. They will learn how to selecting the correct tools during practical sessions and working safely with them.

Students will be able to explain why good hygiene and safety is important and demonstrate this understanding using safe hygienic practices. Finished products are created with independence and confidence.

Students will be assessed on their understanding through a ATS 1 Year 7 Food and Cookery

Baseline Test They will also be assessed on their practical skills and hygienic practises through a Baseline test ATS2: Making a cup of tea. Then after planning and designing they will complete ATS2: Practical Making Scone based Pizza Assessment.

 

Year 7 Spring

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Baked Snacks Focus. Safety and Hygiene. Food Preparation Skills.

Explore and create different products that feature less, salt, fat and sugar compared to common convenience products available on the market. The recipes also feature more fruits and vegetables and fibre to help students experience healthy foods they might not normally eat. Understand how making better food choices can benefit health and wellbeing. Continue to develop food preparation skills, learning the function of different ingredients in recipes and making different skilled products to a quality finish. 

The ability to create skilled products that look and taste delicious and feature a range of textures and flavours. An understanding of the ingredients inside their products and how they function. Improved understanding of foods that are healthy to eat, and the ability to make better food choices at home and in school. Improved organisation, confidence and skill base. Increased knowledge and understanding of skills, safety and equipment.

Students will be assessed on their evaluative writing: ATS 4 Evaluation

Students will also plan and develop a baked product ATS 2: Practical Product. 

Year 7 Summer

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Baked Snacks Focus. Safety and Hygiene. Food Preparation Skills.

Explore and create different products that feature less, salt, fat and sugar compared to common convenience products available on the market. The recipes also feature more fruits and vegetables and fibre to help students experience healthy foods they might not normally eat. Understand how making better food choices can benefit health and wellbeing. Continue to develop food preparation skills, learning the function of different ingredients in recipes and making different skilled products to a quality finish. Learn about food origins and its impact on the environment.

The ability to create skilled products that look and taste delicious and feature a range of textures and flavours. An understanding of the ingredients inside their products and how they function in the product. Improved understanding of foods that are healthy to eat, and the ability to make better food choices at home and in school. Improved organisation, confidence and skill base. Increased knowledge and understanding of skills, safety and equipment. Ability to apply knowledge of ingredients and products to written work to show a deep knowledge and understanding.

Students will be assessed on their knowledge and understanding of ATS3: Understanding food, a written assessment with questions taken from WJEC Food and Nutrition Papers featuring an extended writing question.

 

Year 8 Autumn

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Cultural Meals and Desserts Focus. Safety and Hygiene. Food Preparation Skills

We are learning to consider what constitutes good meal choices and develop our skills to create quality dishes in under an hour that we can make at home for ourselves and our families. We are also developing our knowledge of nutrition and what we are gaining from consuming the different food groups displayed on the eat well guide from around the world.

Increased knowledge and understanding of healthy eating and making healthy eating choices. Skilled creation of meals for dinners that can be recreated safely at home. Developed understanding of ingredients and how they function in a recipe. Skilled and safe production of dishes. Reflection and evaluation of own practice in terms of strengths and areas for development.

Learners will be assessed on their knowledge and understanding of ATS 1 Preparing to cook: Health safety and hygiene to assess and enhance knowledge and understanding

Learners will be assessed on their practical and knowledge and understanding of ingredients to produce their dish: ATS 2 Making Fruit Crumble Assessment

 

Year 8 Spring

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Foods To Share With Others Focus

Safety and Hygiene

Food Preparation Skills

This term students will create products that can be shared with others to enhance the importance of sharing healthy foods and the enjoyment of food culture. Products should be created that feature less salt, fat and sugar and more fibre, fruits and vegetables in line with the Government’s Eat Well Goals. Students are encouraged to create their dishes at home to share with others and help spread the message of good eating and good health. 

Skilled production of products that look and taste delicious and feature a range of textures and flavours for others to share. Improved understanding and adaption of the ingredients inside their products and how they function. Improved understanding of foods that are healthy to eat, and the ability to make better food choices at home and in school. Improved organisation, confidence and skill base. Increased knowledge and understanding of skills, safety and equipment.

This term students will be assessed on their evaluative writing: ATS 4 Evaluation 

Students will also plan and develop a Main Meal ATS 2: Practical Product. 

Year 8 Summer

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Healthy Eating: Foods To Share With Others Focus.

Safety and Hygiene.

Food Preparation Skills

This term students will create products that can be shared with others to enhance the importance of sharing healthy foods and the enjoyment of food culture. Products should be created that are home made and created from scratch to ensure they contain no additives. They will also learn how to read nutritional labels to help inform them of their nutritional value and how to cost recipes to ensure they are good value for money. Students are encouraged to create their dishes at home to share with others and help spread the message of good eating helps good health.

Skilled production of products that look and taste delicious and feature a range of textures and flavours for others to share. Improved understanding and adaption of the ingredients inside their products and how they function. Improved understanding of foods that are healthy to eat, and the ability to make better food choices at home and in school. Improved organisation, confidence and skill base. Increased knowledge and understanding of skills, safety and equipment. Ability to apply knowledge of ingredients and products to written work to show a good knowledge and understanding.

Students will be assessed on their knowledge and understanding of ATS3: Understanding food, a written assessment with questions taken from WJEC Food and Nutrition Papers featuring an extended writing question.

 

Year 9 Autumn

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Food Hygiene and safety. Skill development of preparation and cooking techniques.  

Students will develop safe and hygienic practices regarding personal and environmental hygiene. They will also consider risk and how to minimise it. Students will develop and enhance their practical preparation skills demonstrating effective and safe cooking skills by planning, preparing and cooking a variety of food commodities. They will also explore different cooking techniques and equipment.

A sound knowledge and understanding of safe and hygienic practices and how it looks regarding personal practise and the kitchen environment around. Skilled, independent production of skilled products made to a quality finish. Creative touches made to customise dishes and show flair. Detailed knowledge of commodities studied.

Students will be assessed on their making skills and knowledge of ingredients: Year 9 Practical Assessment: Pastry Product

Students will take a written paper to assess their knowledge/understanding regarding safe and hygienic practices and the pastry commodity; Year 9 Practise Exam Paper.

Year 9 Spring

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of food and drinks. 

Level 2 Food Hygiene Award 

Students will increase their knowledge and understanding of both cooking skills, cooking methods, utensils and equipment. Students will also progress through an online Level 2 Food Hygiene Award to enhance their knowledge and understanding of professional standards and expectations of the Food Industry. They will also learn to create of dishes in response to a brief.  Reflection will be documented to enhance progress and assist the development of improved dishes and products. 

Students will gain a strong percentage pass and certification to be used in their record of achievements for after school. Products and dishes will develop to show more skill and refinement. Students will show creativity and flair when responding to mini briefs to produce suitable both tasty and attractive dishes they can review in a range of ways. Assessment work will be completed to a high standard with improvement made to enhance progress. 

Online Level 2 Food Hygiene Award: Must gain over 83% to pass. 11 units to complete.

Evaluation of Made Product: Soup

Planning assessment: Bread Making

Making Assessment: Flavoured bread

Year 9 Summer

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Develop knowledge and understanding of the functional properties and chemical characteristics of food and potential flaws.

Students will increase their knowledge and understanding of baked commodities, cooking methods and some utensils and equipment. Students will also learn to create dishes in response to a brief with a focus this term on baked goods. Reflection will be documented to enhance progress and assist the development of improved dishes and products. Students will also consider potential flaws in products causes and how to resolve. Students will also be offered an optional work experience opportunity in the school canteen if they would like to gain an additional certificated experience to gain knowledge and develop skills such as communicating with others, following instructions in a commercial food preparation environment.

Students will make detailed and thoughtful notes in their class books. Asking questioning to clarify and uncertainties or misconceptions. Students will plan and create products that will develop their skills and refine their finishing skills e.g plateware, decorating, garnishing, piping etc. Students will show creativity and flair when responding to mini briefs to produce suitable both tasty and attractive dishes they can review in a range of ways. Students will also consider what can go wrong when making products e.g sunken cakes in order to be able to advice how to avoid these pitfalls. Written examination will be revised for using knowledge organiser and revision book and completed to a high standard. Time will be allocated for student to reflect on their performance in order to decide their next steps and enhance progress with teacher feedback.

Students will be assessed on their making skills and knowledge of ingredients:

Making Assessment: Gateaux

Students will take a written paper featuring examination questions from the WJEC paper to test their knowledge, understanding and application.

 

 

Year 10 Autumn

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Commodities and Diets 

Students will explore a range of different commodities to discover their provenance

 

Students will gain an understanding of British foods, including classification, nutritional values, dietary considerations, food science, storage, and food hygiene and safety factors. They will also learn how to utilise the commodities in the practical dishes they produce in response to briefs.

Students contribute to discussions and ask enquiring questions. They are assertive and enthusiastic learners who ensure their practicals are well planned and executed. Dishes are created in a skilled and hygienic manner expressing creativity. Dietary considerations will be evident when learners discuss the dishes they have selected to make.

Learners will be assessed on their ability to apply the knowledge they have learned to a GCSE Question paper to check understanding.

 

Assessed dish to show knowledge and understanding of practical skills and ability: Practical Assessment: Vegetable Dish

Year 10 Spring

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Commodities and Diets 

Students will explore a range of different commodities to discover their provenance and function

Students will gain an understanding of British foods, including classification, nutritional values, dietary considerations, food science, storage, and food hygiene and safety factors. They will also learn how to utilise the commodities in the practical dishes they produce in response to briefs. 

Students contribute to discussions and ask enquiring questions. They are assertive and enthusiastic learners who ensure their practicals are well planned and executed. Dishes are created in a skilled and hygienic manner expressing creativity. Dietary considerations will be evident when learners discuss the dishes they have selected to make.

Assessed dish to show knowledge and understanding of practical skills and ability: Practical Assessment: Meat Dish

Nutritional Analysis and Evaluation of made dish.

Learners will be assessed on their ability to apply the knowledge they have learned to a GCSE Question paper to check understanding.

Year 10 Summer

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Commodities and Diets

Students will explore a range of different commodities to discover their provenance and the nutrients they contain and its impact on health

 

Students will gain an understanding of British foods, including classification, nutritional values, dietary considerations, food science, storage, and food hygiene and safety factors. They will also learn how to utilise the commodities in the practical dishes they produce in response to briefs. They will also gain knowledge and understanding regarding how to undertake a food science investigation to explore the best means of creating a product in response to a brief. e.g the best ingredients to use to thicken a pizza sauce. They will research, experiment and draw conclusions in small groups in preparation for year 11 to ensure they gain feedback in order to refine their skills. No feedback is permitted in year 11.

Thoughtful and detailed classwork written in books and for assignment. Students contribute to discussions and ask enquiring questions. They are assertive and enthusiastic learners who ensure their practicals are well planned and executed. Dishes are created in a skilled and hygienic manner expressing creativity. Dietary considerations will be evident when learners discuss the dishes they have selected to make. Food investigation work is detailed with feedback gained to develop work. Sensible ideas given for research, experiment and results explained. Written examination is well attempted, student has clearly prepared using their revision guide and knowledge organiser in order to inform their responses that show clear knowledge and understanding.

Learners will be assessed on their practise NEA Unit 1 Food Investigation Practise Written Examination Paper

 

Year 11 Autumn

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Unit 3 Exploring Balanced Diets

Students will develop a range of techniques to assist them with their Year 11 written examination. They will both revise in class theoretically and practically to assist them with their exam performance. Previous exam performance will be reviewed with directed improvement response time given for development. Unit 2 practicals must also be completed, several practicals will also take place to assist learners with skill and theoretical applied knowledge development. Following the examination Unit 2 written work will be being completed. Exam Tuesday 6th November 2018 (before Mock Week)

Students will develop a set of notes containing past questions answered to a high standard and consider a range of different exam techniques and scenarios that could come up in their exam. Students will utilise past papers and what they know to progress, reviewing their progress, identifying areas of weakness for development and strengthening. Students will take their exam well prepared, confident and calm to reach or better their target grade. Unit 2 will be nearing completion for assessment.

Learners will apply their revised knowledge and understanding to complete their

Unit 3: Food and Cookery Examination on Tuesday 6th November

Develop knowledge and understanding of food function, ingredient use and nutritional content: Unit 2: Exploring balanced diets

Year 11 Spring

What are we learning?
What Knowledge, Understanding and Skills will we gain?
What will excellence look like?
How will these be assessed?

Unit 2 Exploring Balanced Diets

Unit 4 Plan and produce dishes in response to a brief

Exposure to a brief that requests the making of a meal, analysis of the brief and research as a response, specification of the design of the meal. Testing and trialling of dishes to assist refinement, skill development, presentation and the finding of suitable dishes that appease the senses.

Students will respond in detail to their brief analysing it. They will then research their project and create a specification from their findings. Dishes will be tested and practised to ensure they make good choices for their 2 course menu, feedback will be gained from these trials to assist their development. Students will then plan their practical exam and then evaluate in detail their performance utilizing feedback forms they have generated.

Results for Unit 3 November examination back at the end of January for teacher and student review of performance.

 Unit 4: internally assessed then moderated in April 2019 

Unit 3: Externally marked exam in March - resit for students if required based on November performance.