Food Technology and Catering

Contact

 Mr MitchellHead of Department 
 Mrs Cross Head of Food Technology
 Mr Abrahams 

Curriculum Content Map

Subject Progress Guide for Parents

Year 7

Year 7 are currently following an introductory module in food technology, which includes developing basic food preparation skills, developing knowledge of food safety, hygiene, designing healthy products and healthy eating guidelines. Food practical’s include pasta salad, basic fairy cakes, a designed healthy fairy cake, fruit crumble and a healthy meal.

 

KEY WORDS
   
Bowl Flour Protein
Bun tin Knife Recipe
Carbohydrate Margarine Sieve
Caster Sugar Measuring Vegetable
Cooling Rack Mixing spoon Vitamins and Minerals
Fibre Oven Weighing scales

Year 8

Year 8 are covering healthy meal ideas building on their previous experience. The aim of this unit is to develop pupil’s practical skills including: use of small hand held equipment, use of the hob/oven and food preparation skills. To develop knowledge of safe working practice in a kitchen, equipment, healthy eating guidelines, food groups and sensory analysis, and to develop pupils ability to re design food products. Food practical’s include the all in one fairy cake, developed re designed cakes, designed fruit crumble, sausage casserole, meat balls, and one pot recipes.

 

KEY WORDS        
Accurate Cinnamon Ingredients  Protein Sieve 
Bowl Cooling rack Knife Quality Control  Target Market
Bun tin Eatwell plate Margarine Raisins  Vegetable
Carbohydrate Equipment Measuring jug Recipe  Vitamins and Minerals
Cereal Evaluation Mixing spoon Rolling pin  Wholemeal
Chopping Board Fibre Nutrition Sensory Characteristics  

Year 9

Year 9 are developing products for lunch boxes. The aim of this unit is to further develop skills of using small hand held equipment, use of the hob/oven, food preparation skills and product finishing techniques. To develop knowledge of safe working practice in a kitchen, sensory analysis, uses of equipment, healthy eating guidelines, food groups, packaging, food labels and special dietary needs. Food practical’s include sweet treats, puff pastry slice, meat balls, shortcrust pastry products, free from cakes, designed scones and a pasta bake.

KEY WORDS        

Assembly

Cooling rack

Food processor

Quality Control

Vanilla Essence

Accurate

Development

Greaseproof paper

Recipe

Vegan

Annotation

Diabetes

Health & Safety

Sensory Characteristics

Vegetarian

Baking powder

Disassembly

Ingredients

Sequence

Vitamins & Minerals

Baking sheet          

Eatwell plate

Lactose intolerant

Short crust pastry

Whisk

Calcium

Equipment

Manufacture          

Spatula

Whisking

Carbohydrate

Evaluation

Nutrition

Specification

Wholemeal

Cinnamon

Fairtrade

Pastry brush

Sustainable

 

Coeliac

Fibre

Peeler

Target Market

 

Colander

Filo Pastry

Protein

Temperature

 

Year 10

Year 10 started on a Victoria sandwich cake topic followed by a pasty topic, focussing on developing skills and moving on to making their own designed product. After half term pupils are moving on to developing knowledge of bread, further developing knife skills and knowledge and skills of sauces. Year 10 will move onto working on their Controlled Assessment creating products for cream tea.

Year 11

Year 11 focus is on their Controlled Assessment which covers international foods.