Food Technology

 

All pupils at the Phoenix Academy study Food Technology. In Key Stage 3 all work has been devised to fit within the National Curriculum framework and objectives.

In Key stage 4 pupils study either the Btec Home Cooking curse at level 1 and 2 if applicable or an Aim Awards in Cookery.

 

YEAR 7

Title: Introduction to Food Technology & Healthy Eating

Objectives:

  • To develop basic skills when designing and making products.
  • To encourage safe and hygienic practices.
  • To encourage the safe and efficient use of basic technological equipment.
  • To build on existing knowledge.
  • To develop knowledge on healthy eating and prepare a healthy food.

 

Title: Snack Attack

Objectives:

  • To carry out a full DMT (Design and Make Task) based on previous knowledge of healthy eating.
  • To build on and extend previous knowledge and competence in the safe use of equipment, methods and skills.
  • To describe the nutritional value of healthy snacking.
  • To prepare a range of snacks.

 

Title: Take 5

Objectives:

  • To consider safe working practice and storage of food
  • To develop knife skills
  • To describe the importance of fruits and vegetables
  • To prepare and make a range of soups
  • To develop sensory evaluation

 

YEAR 8

Title: Make it! Bake it!

Objectives:

  • To see, taste and use a wide range of foods.
  • To build on previous knowledge and competence in the use of technological equipment.
  • To carry investigations into the market locally for baked goods.
  • To find out about baked good in different cultures.
  • To find out about the role of fat, flour an raising agents in baking.

 

Title: Meal Deal

Objectives:

  • To develop knowledge on planning a balanced meal.
  • To design a eat well plate.
  • To research different types of proteins.
  • To evaluate popular take- aways.
  • To plan, prepare and make a variety of meals using pasta and rice.

 

Title: Best of British

Objectives:

  • To develop awareness of where food comes from and its costs, value for money, wise food shopping.
  • Look at traditional and emerging British dishes.
  • Use local produce – who grows what, where and when.
  • Food in season.
  • Fair trade.
  • Research regional dishes.

 

YEAR 9

Title: Pie in the sky

 Objectives:

  • Learning short crust pastry –making skills.
  • Making use of ready-made filo and flaky pastry.
  • Role of fat and flour in baking.
  • Pasties – filling variations.
  • Sweet and savoury pies, quiches and flans for sharing occasions.
  • Modifying and developing ideas from existing recipes.
  • Wise food shopping.

Title: In a stew

 Objectives:

  • Investigating chilled foods e.g. potatoes, pies.
  • Investigate different cultural influences on stews.
  • Incorporating vegetables- chopping, cutting and peeling.
  • Risk assessment and HACCP.
  • Safety and hygiene.
  • Sensory evaluation.
  • Industrial production practices.
  • Understanding food labels.
  • Eatwell plate.

 

Title: The great pudding revival

 Objectives:

  • Development of ideas around traditional pudding recipes.
  • Incorporating fruit into puddings.
  • Custard sauce.
  • Packaging and production of different foods.
  • Shopping and cooking on a budget.

 

Key Stage 4

All pupils in key stage 4 study Btec Home Cooking Skills at either level 1 or 2.


About Home Cooking Skills

The aim of the qualification is to give every young person the basic skills and knowledge to be able to cook for themselves in a healthy and cost-effective way for the rest of their lives, as well as gain the confidence to share these skills with friends and family.

 

Qualification profile:

  • Consists of two single-unit BTEC qualifications at Level 1 and Level 2
  • Both qualifications are fully funded on the QCF and contribute to SCAAT points.

Level 1 – Contributes to Foundation Learning Provision

  • Focuses on giving all young people the skills to   prepare delicious and nutritious home-cooked food using fresh ingredients, as   well as an understanding of the value of passing on cooking knowledge.

Level 2 – 6 credits, 23 SCAAT points

  • Develops the student’s ability to plan and   prepare a series of nutritious home-cooked meals for breakfast, snacks, lunch   and dinner, and helps them understand how to cook economically.

What our pupils think about Food Technology

  • “My favourite part of the lesson is cooking…My favourite recipe is pizza”. – Adam Year 9
  • “My favourite part of food tech is when we cook food and eat it at the end of the lesson”. – Tara Year 9
  • “My favourite part of food tech is eating our end product and seeing Mrs Dixon happy when we do well”. – Scotty Year 9
  • “My favourite part of food tech is cooking new things I haven’t cooked before”. – Damian Year 9
  • “My favourite part of cooking is when we can eat what we made”. – Kieran Year 9
  • “My favourite thing about food tech is seeing Miss Dixon happy when we all do well with our cooking and when we do as we’re told”. – Tom Year 9