Food Technology

Intent:

Food Technology at The Peak is an inspiring, practical subject and aims to develop critical understanding, challenge, and motivate every student and learn and encourage them to take risks safely.

It is a cross curricular subject that connects to the outside world. Children are encouraged to have a positive relationship with food, experiment with a range of skills and techniques alongside learning an important life skill that will enable them to feed themselves including an awareness of basic money skills and affordability.  

Prior learning required to access Upper Key Stage 2:

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably well, now, and later in life.

Key Stage 2 Summary:

• Understand and apply the principles of a healthy and varied diet
• Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
• Understand where food comes from, what seasonality is and how a variety of ingredients are grown, reared, caught, and processed

Key Stage 3 Summary:

• Taught how to cook and apply the principles of nutrition and the importance of healthy eating
• Install a love of cooking and its links to developing skills across a range of subjects demonstrating creativity
• Develop a knowledge of diverse cultures and its links to food
• Be able to select and use safely a range of tools, techniques, and equipment to prepare, cook and present dishes.
• Be able to use a wider range of products to create more complex dishes 

Key Stage 4 Summary:

• Knowledge of nutrition, health, and dietary requirements e.g. Knowledge of the proportions of nutrition’s and food groups in a healthy diet e.g. Knowledge of the proportions of nutrients and food groups in a healthy diet
• Knowledge of religious and health dietary requirements
• Knowledge of equipment and techniques e.g. Knife, Combining heating techniques - how they work and where they are applicable
• Knowledge of ingredients e.g. Knowledge of the characteristics and properties of ingredients and groups of ingredients. Knowledge of the source and seasonality of a broad range of ingredients.
• Knowledge of components of a recipe e.g. Knowledge of the principles of cooking such as bases, thickening, reduction, seasoning, layering, topping, balance, contrast etc
• Knowledge of recipes e.g. Knowledge of key recipes their outlines, steps, and principles.
• Knowledge of Cultural Capital and its influences with food.
• Demonstrate all tasks meeting current health, safety, and security guidelines

Please see our Food Technology Curriculum Progress Map in the attachment below or by clicking here