Food
Curriculum Intent
The Technology team aim to develop resilient, independent and confident students who have practical and evaluative skills and analytical knowledge in our wide range of vocational subjects.
Students are encouraged to foster globally-responsible attitudes through investigating materials, technological developments and an understanding of sustainability on a local, national and international level.
All our subjects include an understanding of how the world works and going forward to anticipate jobs that have not yet even been created. Technology is an ever-expanding discipline that has problem solving at its core, is academic as well as practical, involves learning through doing and we hope above all, enjoyable.
Gold standard teaching and learning
- High expectation of pupil behaviour at all times
- Well planned and resourced series of lessons
- An expectation that pupils will accept responsibility for their own learning and work independently
- User of assessment criteria to be integral in developing students’ autonomy and understanding of their own progression and target setting
- Subject specific language to be used by the teacher and students, across both Key Stages, so that the students’ become completely familiar with technical vocabulary in lessons
- High demands of pupil involvement and engagement with their learning
- A range of practical, oral and written skills
- Use of a range of learning strategies to support students of all levels
- Stretch and challenge through questioning, modelling and via the variety of tasks set
- Assessment for learning
- Effective use of summative data to inform short, medium- and long-term planning
- DIRT
- Regular use of encouragement and rewards to engage and motivate pupils
Key Stage 3 Overview
Year 7
| When | What we are Studying? |
| Autumn 1 | Hygiene and Safety, Healthy Eating |
| Autumn 2 | Knife Skills, Specialist Diets |
| Spring 1 | Rotation 2 |
| Spring 2 | Rotation 2 |
| Summer 1 | Rotation 3 |
| Summer 2 | Rotation 3 |
Year 8
| When | What we are Studying? |
| Autumn 1 | Hygiene and Safety, Healthy Eating and Specialist Diets |
| Autumn 2 | Cross Contamination, Costing dishes/Nutritional values |
| Spring 1 | Rotation 2 |
| Spring 2 | Rotation 2 |
| Summer 1 | Rotation 3 |
| Summer 2 | Rotation 3 |
Key Stage 4 Overview
Year 9
| When | What we are Studying? |
| Autumn 1 | Nutrition, diet and health |
| Autumn 2 | Food groups |
| Spring 1 | Nutritional needs of different groups of people |
| Spring 2 | Food Science – methods of cooking |
| Summer 1 | Factors influencing food choice |
| Summer 2 | Food Provenance – source and supply |
Year 10
| When | What we are Studying? |
| Autumn 1 | Primary and Secondary Processes (Practical) |
| Autumn 2 | Skill Requirement (Practical) |
| Spring 1 | Technological Developments |
| Spring 2 | Skills Requirements |
| Summer 1 | Food Safety |
| Summer 2 | Practice NEA 1 |
Year 11 2019-20
| When | What we are Studying? |
| Autumn 1 | NEA 1 |
| Autumn 2 | Revision for PPE NEA2 |
| Spring 1 | NEA 2 and PPE |
| Spring 2 | Filling knowledge gaps identified by PPE |
| Summer 1 | Revising whole course |
Key Stage 4 Examination Overview
Exam Board Details: OCR
2 non-examination assessments 50%
1 externally set exam paper 1 ½ hours 50%
What resources could I buy or borrow that will help my child?
OCR Food Preparation and Nutrition Revision Guide
What are the key websites or Apps that my child could use?
Food a fact of life
What can I do to encourage my child to take a further interest in Food?
Cook at home
Watch relevant cooking programmes
What after school or other extracurricular activities are available in Food and when are they?
Planning a KS3 cooking skills after school club later in the year