Curriculum Intent Food Technology
All students regardless of background and ability will be able to develop a range of food preparation skills and cooking methods which can be utilised to produce a far broader variety of recipes. This combined with a thorough understanding of kitchen safety and hygienic processes will foster a clear sense of confidence in students and promote independence when cooking both in class and beyond school. It will also allow students to make informed choices as part of a healthy lifestyle.
Being able to eat a balanced diet on a budget is a vital life skill for all young people. The knowledge rich curriculum in Food Technology focuses on nutrients, seasonal ingredients and forms of produce. This expertise allows students to adapt existing recipes to improve sensory properties, meet special dietary requirements, nutritional content and value for money.
Students will be given the opportunity to demonstrate leadership in the practical lessons through peer lead learning.
Students will be provided with the opportunity to develop these skills and knowledge through an optional vocational course at Key Stage 4; WJEC Hospitality and Catering. By the end of year 11 these students will be able to demonstrate improved independence as they plan production and create a variety of increasingly complex dishes with speed, precision and consistency. They will demonstrate wider skills e.g. knife skills needed for the professional kitchen.
This qualification prepares students for a broad range of careers and further education. Possible careers include positions in a chef’s brigade, nutritionist, consumer scientist, front of house positions, wedding planner or food manufacturing inspector to name a few.
For further information, please contact Dawn Bowdery, Subject Leader for Food Technology at [email protected]