The friends of bourne
Curriculum Intent
“Give a man a fish, and you feed him for a day. Teach a man to fish and you feed him for a lifetime” – old Navajo proverb
Food presents people with everyday decisions to make and problems to solve; to be educated about food has consequences for quality of life. The food technology department offers learners opportunities to develop their knowledge and understanding of food preparation and nutrition. The practical and theoretical skills that students acquire empower them to make informed choices as consumers, users and makers.
Open Evening Flyer
Aims
We encourage independent learning through practical participation, providing opportunities for students to develop a confidence and love of creating with food to nurture their creativity and equip them for success in the subject and possible food-related careers, as well as developing valuable life skills.
We aim to provide students with a range of competencies related to food; not just practical skills, important as these are, but analysis and evaluation skills based on an understanding of the issues relating to food choice. This subject provides many important cross curricular opportunities for learning which support students to develop an understanding of the wider impact of food choices on their health, their budget and the environment.
Learning Journey
Our learning journeys give a visual overview of the curriculum content covered in each subject. They will help you understand how students make progress in different topics over the years they are with us.
Food Prep & Nutrition Learning Journey
Key Stage Three Overview
The KS3 course delivers the Programmes of Study for the Cooking and Nutrition aspects of the National Curriculum for Design and Technology
It includes inspiring and rigorous practical challenges, which enable students to become competent in a range of cooking techniques:
- from selecting and preparing ingredients to applying heat in different ways
- from applying safe hygiene practices to making increased use of quality control checks to achieve a high level of finish
- from evaluating the design of a range of tools and equipment to using an awareness of sensory characteristics to combine ingredients and adapt recipes
Students also develop their knowledge and understanding of healthy eating, special dietary needs, food provenance and the science behind how ingredients respond in support of their practical achievements.
Key Stage Four Overview
This is an optional subject at KS4. Students follow the AQA GCSE Food Preparation and Nutrition course.
A wide range of food preparation skills and theoretical knowledge are taught in relation to:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
At the end of the course, students are assessed through:
- a written exam paper – this assesses the theoretical knowledge of food preparation and nutrition
- a food investigation – this assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients
- a food preparation assessment – this assesses students’ ability to plan, prepare, cook and present a range of dishes.
Key Words
We aim to support students in their literacy across all curriculum subjects. We provide key word lists as a teaching and learning tool to support student understanding of the technical vocabulary needed to articulate their learning about a particular subject.
Food Preparation and Nutrition Key Words
Trips and Extra-Curricular Activities
- KS3/KS4: Opportunities to enter cookery competitions organised by external agencies.
- KS4: Catch up and extra revision sessions as required
Staff
Miss D Quinn BA (Hons) – Lead Practitioner of Food & Nutrition
Miss L Harris BA (Hons)- Teacher of PE and Food & Nutrition
