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Welcome to the Food Technology DepartmentStaff Mrs N J Higgins (Head of Food Technology ) On entry to the school, all students at Key Stage 3 have an opportunity to work in Food Technology. This may be during either the autumn, spring or summer terms. Students must be responsible for bringing in ingredients from home, and practical sessions will take place on a weekly/fortnightly basis. Please click on the links on the left for more information. Expectations The staff in the Food Technology Department have high expectations of every pupil. We expect good behaviour, trustworthiness and hard work. In return all students can expect a high level of teaching using a variety of teaching methods. We also expect all students to behave responsibly at all times as they are working in a potentially dangerous environment with hot equipment, sharp knives, etc. Students should be properly equipped and for every practical lesson you will need to bring the following: Apron (can be provided by the School if necessary) Correct ingredients Suitable container from home We expect every student to cook on a regular basis to gain experience and confidence in the practical sessions.
In Year 7 students undertake a number of dishes that will enhance basic practical skills, and also to gain confidence in the handling of small equipment and the cooker. Examples of dishes are fruit salad, pizza, spaghetti bolognese, curry, small cakes, muffins and scones. These dishes will also encourage the importance of following a flow chart individually, understanding why ingredients should be weighed and measured and introducing ingredients to provide texture and flavour. Basic practical skills will be taught in the practical sessions. In Year 8 students look at comparisons of ingredients, firstly making a dish using ready made pastry and comparing this against pastry they have made by the rubbing-in method. Similarly, students make a dish that involves the purchasing of a sauce and a second dish where a sauce will be made by themselves. Biscuit manufacture is the second comparison. This compares biscuits in the food industry against those made in Food Technology. Practical skills are further enhanced and biscuits are made using the melting method (i.e. flapjacks), rubbing-in method (shortbread) and chocolate chip cookies (creaming method). This topic also allows students to explore taste testing where results are recorded on star profiles and evaluated, packaging and labelling is also included in this exercise. In Year 9 to follow the Government's healthy eating policy students look at the preparation of cooking methods that follow the dietary guidelines of eating less fat, eating less salt, eating less sugar, eating more fruit and vegetables and eating more dietary fibre. In Year 9 students are given a free choice of what they prepare and cook, but are encouraged to choose dishes that they have learned to make in years 7 and 8 to further enhance their practical skills. In this year students then have the option to take the subject further at GCSE. Homework We set homework for a number of reasons: 1. To give students the opportunity to follow through topic ideas on their own. 2. To allow students to prepare for the practical session and read through their flowcharts in advance. 3. To reinforce and consolidate skills and possibly use recipes from home. 4. To allow parents/carers the opportunity of seeing their child's book and also provide the opportunity for them to get involved. 5. It gives the ‘quiet' student in class the opportunity to impress. Types of Homework Ingredients and flow chart with a date included for the practical session. Homework that reinforces the class work. Evaluations to enable the students to ask their parents'/carers' opinions at home on the dishes which they have cooked and to enable the students to recognise their strengths and weaknesses for future practicals. Research in preparation for lesson planning for lessons. Course work continuation and development. Past exam questions and papers. Revision for tests. Frequency of Homework One homework per week at Key Stage 3 and Year 10. Homework in Year 11 is ongoing as it is purely based on coursework.
Key Stage 4 In Year 10 students follow the AQA syllabus of Design and Technology - Food. Year 10 students undertake a number of theory and practical tests to include: Functional properties of food, e.g. Gelatinisation - sauce making Elasticity - bread making Shortening - pastry making Aeration - raising agent Coagulation - setting of egg mixture Setting - gelatine Understanding the nutritional properties of food Understanding the use of standard food components Labelling, packaging, product information and code of practice Demonstrate competence in range of practical skills/methods/processes to produce quality outcomes Social, economic, cultural and environmental considerations Storage of food and food products Investigate dietary needs of different target groups, e.g. vegetarians, diabetics, coeliacs, nut allergies, etc Year 11 is predominantly coursework (60%). A controlled assessment is set by the Examination Board.
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