Food Tech2

Year 7

Topic- Fundamental Kitchen Skills

The emphasis in year seven is for students to recognise the key health and safety procedures used within a kitchen and the reasons for this. Students will also study the names and functions of key kitchen equipment, this will enable students to learn how to use crucial skills needed in order to make a range of different outcomes.

Aims
  • To identify the equipment used within a kitchen.
  • To use basic skills and techniques, to produce and outcome (bridge and claw techniques, rubbing in method, creaming, weighing and measuring, using the hob.
  • To begin to understand the functions of ingredients.
  • Evaluate the effectiveness of an outcome, to enable reflection and problem solving skills.
  • Consider the effects of imported foods.

Year 8

Topic – Nutrition

 

Year 8 look at positive and negative influences on their lifestyle with a primary focus on nutrition. Each lesson looks in detail at the key nutrients that are needed within a balanced diet and dishes are cooked to show how these can be incorporated into meals.

 

Aims:
  • Students will study the Eat-well plate and look at how well their diet fits within its guidelines.
  • They will also learn about each nutrient within the diet and will look at what their functions are and the effects of having too much or too little of these.
  • The dishes students cook are the following; Carbohydrates- Pasta Carbonara, protein- Chicken stir-fry, vitamins and minerals-ratatouille, calcium- cheesecake, fats-burgers. Each of these dishes links in with a theory lesson on its main nutrient.

 

  • Students will also identify a range of key skills, these are the following
  • boiling,
  • simmering
  • shaping
  • blending,
  • whisking
  • crushing
  • reducing
  • This will enable students to produce predominately savoury dishes, to enable them to access life skills.

Students will look at the functions of;

  • protein
  • carbohydrates- starches and sugars
  • fats
  • vitamins and minerals
  • calcium

To study the importance of seasonality, local produce and organic foods, to highlight the importance of food choice.

Year 9

Topic- Foods from around the world

The focus of the year nine project is to look at different cultures and a range of different dishes associated with different countries. Students will establish that due to a more multi cultural society, we now have access to and come in contact with a range of different dishes and recipes from across the globe. Students will also look at the effects of imported goods and how buying goods from the fair trade organisation improves livelihood and working conditions of others.

 

Aims
  • To use a range of different skills to make different types of sauces in popular dishes from Italy and china.
  • To establish the common theme in American products and type of ingredients desserts from this country are made
  • To explore sensory attributes of Indian cuisine and to use this to inform the production of an outcome inspired by analysing existing products.
  • To plan and make a meal, inspired by one of the countries previously studied, which develops a product made during the rotation.
  • To explore the functions of a range of different ingredients.
  • Key skills
  • Frying
  • Simmering
  • Blending
  • Meat preparation
  • Handling of high risk products
  • Decoration
  • Blending

This will be taught through the AQA syllabus.

Aims:

This course encourages students to develop a greater understanding of practical cooking skills, nutrition and food in the diet.

Content:

Delivery will be through a combination of class teaching, group work and individual tasks.

There will be both written and practical tasks.

Study Requirements:

Regular practical sessions to develop practical skills. Theory lessons will develop knowledge and understanding. Homework will be set every week for approximately one and half hours minimum per week which will include use of the internet, television, written work and research.

Assessment:

o 50% of total GCSE will be gained in a written 1 hour 45 minutes exam.

o 50% Non – Exam Assessment (NEA) – This consists of 2 pieces of practical and written work selected from tasks set by AQA.

Monitoring will involve various short tests and a Year 11 Mock Exam. Letters home to parents of praise/concerns if and when required.

Teacher to contact for further information: Mrs Campion / Mrs Hamilton.

or visit the exam board website on www.aqa.org.uk

Spaghetti Bolognese
  • 2 tins of chopped tomatoes
  • A handful of basil
  • 1 clove of garlic
  • 400g minced beef
  • Spaghetti
Feta cheese salad
  • Lettuce
  • Feta cheese
  • Tomatoes
  • Onion
  • Cucumber
  • Olive oil
  • Olives
French Palmier

250g plain flour

150g margarine

150 ml of water

50g of sugar

Key Stage 3

Year 7

Topic- Fundamental Kitchen Skills

The emphasis in year seven is for students to recognise the key health and safety procedures used within a kitchen and the reasons for this. Students will also study the names and functions of key kitchen equipment, this will enable students to learn how to use crucial skills needed in order to make a range of different outcomes.

Aims
  • To identify the equipment used within a kitchen.
  • To use basic skills and techniques, to produce and outcome (bridge and claw techniques, rubbing in method, creaming, weighing and measuring, using the hob.
  • To begin to understand the functions of ingredients.
  • Evaluate the effectiveness of an outcome, to enable reflection and problem solving skills.
  • Consider the effects of imported foods.

Year 8

Topic – Nutrition

 

Year 8 look at positive and negative influences on their lifestyle with a primary focus on nutrition. Each lesson looks in detail at the key nutrients that are needed within a balanced diet and dishes are cooked to show how these can be incorporated into meals.

 

Aims:
  • Students will study the Eat-well plate and look at how well their diet fits within its guidelines.
  • They will also learn about each nutrient within the diet and will look at what their functions are and the effects of having too much or too little of these.
  • The dishes students cook are the following; Carbohydrates- Pasta Carbonara, protein- Chicken stir-fry, vitamins and minerals-ratatouille, calcium- cheesecake, fats-burgers. Each of these dishes links in with a theory lesson on its main nutrient.

 

  • Students will also identify a range of key skills, these are the following
  • boiling,
  • simmering
  • shaping
  • blending,
  • whisking
  • crushing
  • reducing
  • This will enable students to produce predominately savoury dishes, to enable them to access life skills.

Students will look at the functions of;

  • protein
  • carbohydrates- starches and sugars
  • fats
  • vitamins and minerals
  • calcium

To study the importance of seasonality, local produce and organic foods, to highlight the importance of food choice.

Year 9

Topic- Foods from around the world

The focus of the year nine project is to look at different cultures and a range of different dishes associated with different countries. Students will establish that due to a more multi cultural society, we now have access to and come in contact with a range of different dishes and recipes from across the globe. Students will also look at the effects of imported goods and how buying goods from the fair trade organisation improves livelihood and working conditions of others.

 

Aims
  • To use a range of different skills to make different types of sauces in popular dishes from Italy and china.
  • To establish the common theme in American products and type of ingredients desserts from this country are made
  • To explore sensory attributes of Indian cuisine and to use this to inform the production of an outcome inspired by analysing existing products.
  • To plan and make a meal, inspired by one of the countries previously studied, which develops a product made during the rotation.
  • To explore the functions of a range of different ingredients.
  • Key skills
  • Frying
  • Simmering
  • Blending
  • Meat preparation
  • Handling of high risk products
  • Decoration
  • Blending
Key Stage 4

This will be taught through the AQA syllabus.

Aims:

This course encourages students to develop a greater understanding of practical cooking skills, nutrition and food in the diet.

Content:

Delivery will be through a combination of class teaching, group work and individual tasks.

There will be both written and practical tasks.

Study Requirements:

Regular practical sessions to develop practical skills. Theory lessons will develop knowledge and understanding. Homework will be set every week for approximately one and half hours minimum per week which will include use of the internet, television, written work and research.

Assessment:

o 50% of total GCSE will be gained in a written 1 hour 45 minutes exam.

o 50% Non – Exam Assessment (NEA) – This consists of 2 pieces of practical and written work selected from tasks set by AQA.

Monitoring will involve various short tests and a Year 11 Mock Exam. Letters home to parents of praise/concerns if and when required.

Teacher to contact for further information: Mrs Campion / Mrs Hamilton.

or visit the exam board website on www.aqa.org.uk

Practical Exam 3rd July
Spaghetti Bolognese
  • 2 tins of chopped tomatoes
  • A handful of basil
  • 1 clove of garlic
  • 400g minced beef
  • Spaghetti
Feta cheese salad
  • Lettuce
  • Feta cheese
  • Tomatoes
  • Onion
  • Cucumber
  • Olive oil
  • Olives
French Palmier

250g plain flour

150g margarine

150 ml of water

50g of sugar