Staff list
Mrs K Williams - Teacher of Food Technology
Mrs N Paraskevopoulos - Technician – Food Technology
Vision
Food Technology at Cox Green School is an inspiring, dynamic and practical area of learning which enables students to be creative, explore -collaboratively and innovatively, the role that food and nutrition play in our lives. Thanks to our curriculum, students of all backgrounds, cultures and abilities can enjoy finding out and practising weighing and measuring, knife skills, cooking methods, taste new ingredients and make better and healthier choices in the future. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Intent
Curriculum Intent
- To create a motivating and safe working environment for students to reach their potential.
- To teach pupils skills they can use in a kitchen environment at home and in the future.
- For students to make a positive contribution by helping in the preparation of food for lunch, snacks and a variety of events in school life.
- To ensure high standard of personal hygiene throughout every practical lesson.
- To ensure students are made aware of the healthy eating guidelines and how that affects our lives.
- To educate all students about different diets, food safety and impact on environment.
- To support and feedback orally to students during practical lessons to develop their awareness and independence skills.
- To ensure students produce a high -quality product through observation, practical and evaluation (tasting).
- To use the correct terminology for the equipment and demonstrate the safe use of them.
- To ensure the food lessons are interactive, creative and fulfilling.
- To promote and extend all cross curricular skills.
- Understand and apply the preparation and nutrition of food to their lifestyles.
Our Food Technology lessons are inspiring, dynamic and practical. They enable students to be creative, explore -collaboratively and innovatively, the role that food and nutrition play in our lives. Thanks to our curriculum, students of all backgrounds, cultures and abilities can enjoy finding out and practising weighing and measuring, knife skills, cooking methods, taste new ingredients and make better and healthier choices in the future. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Implementation
The main aims are for students to learn how to become independent in preparing, making and presenting food, which is safe to eat, focussing upon key practical skills, using basic tools, equipment and processes. In KS3 students have 12 hrs of food technology over 6 weeks. This is taught on rotation basis with other subjects. Pupils are taught the importance of healthy eating and the principles of nutrition. Making a range of predominately savoury dishes, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.
Pupils in Key stage 4 are able to continue the subject through their option choice. They study Hospitality and Catering 3 lessons a week, when they have the opportunity to gain knowledge about Hospitality sector as well as participate in demo and practical classes. In Food Technology in Year 8 our students apply their knowledge of how commodities are used in world cuisines, how to prepare nutritious, healthy and well balanced meals. The students take part in demo lessons and record their ideas (how to adapt the teacher’s recipe to their own needs) and plan their meal. They then prepare and cook the meals as well as evaluate their dish. During practical lessons various skills are assessed, such as: health and safety, hygiene, knife skills and more. In Food Technology Year 9 students learn more about all groups of nutrients and plan how to incorporate them in tasty and healthy dishes, that can be adapted according to various lifestyle and religious diets. As in Year 8, students are assessed on their practical skills as well as the theory they have learnt. They are expected to be independent in planning their final dishes, with a big focus on presentation skills.
Impact
Both KS3 and KS4 students will be able to apply the principles of nutrition and learn how to cook a repertoire of sweet and savoury dishes. They will be able to plan, cook and evaluate their dishes and reflect on their work as well as their peers. KS4 students will take WJEC Hospitality and Catering Level 1/2 exam at the end of Year 11.
Equal opportunities and inclusion
All pupils, regardless of their ethnicity, religious beliefs or social economic situation will be able to access our lessons. Cooking and Nutrition - The students understand and apply the principles of nutrition and health. They cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes] They develop an understanding of the source, seasonality and characteristics of a broad range of ingredients. They will use specially designed booklets to help them record, plan and reflect on their learning progress and evaluate dishes they have made.