Food Science and Technology is an important part of our wide technology subject provision
Food Science and Technology is an important part of our wide technology subject provision
It contributes significantly to our fulfilment of the National Curriculum requirements for Design and Technology ensuring that all pupils develop their design, make, evaluative skills and technical knowledge throughout their technology experience.
Food Technology is a practical subject which encompasses learning about different foods, basic nutrition, healthy eating and the design, production and packaging of food products on the market. Pupils become familiar with the safe handling and storage of foods, following different methods of food preparation to become skilful and confident when handling ingredients and specialist equipment as well as the general appreciation of foods through sensory analysis. They also study Food Science to better understand the theory underlying the practical ideas involved in food preparation and to enable them to investigate recipe designs in a logical way.
The topics covered in Food Technology area an excellent basis for use later on in life and one of the essential skills necessary to leading a healthy and balanced lifestyle. Above all else, Food Technology is a fun and creative subject which aims to instil a love of cooking.
At KS3 pupils are taught to:
- understand and apply the principles of nutrition and health
- cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- become competent in a range of cooking techniques
- understand the source, seasonality and characteristics of a broad range of ingredients.
KS3 Ingredients Booklets
Due to popular request, the Food Science staff have put together these recipe booklets so our pupils can re-create some of the dishes they have been preparing in class.
GCSE Food Preparation and Nutrition at KS4
Students can opt to continue studying Food Technology in KS4 through OCR’s GCSE Food Nutrition and Technology.
The course is made up of two components. Coursework is tested in an examination to give 50% of final grade & 50% is devoted to food investigation.
The following food commodities are studied as part of the course:
- Fruit and Vegetables;
- Potatoes, bread, rice, pasta and other starchy carbohydrates;
- Dairy and alternatives;
- Beans, pulses, fish, eggs, meat and other proteins.
The course also covers issues around food such as food security, technological developments, texture and taste etc.
2-Year KS4
| Term | Year 10 | Year 11 |
|---|---|---|
| Autumn | Food safety, diets, knife skills. Nutrition, energy in foods, knife skills and preparation techniques. | Food science, sensory properties and food investigation report writing. Proteins, food processing and production, preparing for food investigations. |
| Spring | Culinary tradition, food choice, sensory analysis. Commodity groups, food provenance, sauces and doughs. | Fats, water in foods, food security, preparing multiple dishes. Carbohydrates, technological developments and report writing. |
| Summer | Development of culinary traditions, food needs of groups of people, setting a mixture. | Revision |
3-Year KS4
| Term | Year 9 | Year 10 | Year 11 |
|---|---|---|---|
| Autumn | Food hygiene, safety, basic kitchen skills and fruit and vegetable recipes. Browning, rising agents and gelatinisation. | Food safety, diets, knife skills. Nutrition, energy in foods, knife skills and preparation techniques. | Food science, sensory properties and food investigation report writing. Proteins, food processing and production, preparing for food investigations. |
| Spring | Food investigation project (practise NEA). Carbohydrates and proteins. | Culinary tradition, food choice, sensory analysis. Commodity groups, food provenance, sauces and doughs. | Fats, water in foods, food security, preparing multiple dishes. Carbohydrates, technological developments and report writing. |
| Summer | Preparation of complete dishes working up to a three dish “mock NEA”. | Development of culinary traditions, food needs of groups of people, setting a mixture. | Revision |
Career Opportunities
This subject teaches pupils a variety of life skills but for those with a particular interest the career opportunities are wide ranging.
- Food services – waiters/waitresses, chefs.
- Hotel & catering.
- Health care – promotional work, dietitians
- Food Manufacture – Buyers, food technologists, designers & stylists.
- Teaching.
- Child care.
- Marketing.
- Butchery & Farming.
- Environmental Health.
