STEM - Food Technology
Intent Statement
To develop competence in preparing and cooking food, safely creating healthy, nutritious dishes they could confidently re-create.
Key Stage 3
Students will learn and understand how to prepare and cook food safely. They will improve their knowledge of food hygiene, recognising its importance and how they can avoid cross-contamination. Practically, they will use a variety of equipment and utensils while developing their confidence to use different parts of the cooker to create different dishes.
Students will study how food impacts health and how we can promote good health through healthy eating. They will improve their knowledge of food provenance and food choices before creating a variety of dishes using staple ingredients, making appropriate links to the cost of living and how people can produce nutritious foods on a low budget.
Students will also understand what food science is and how different ingredients impact different dishes or the way they are prepared/cooked. Some of the practical dishes the students will create will specifically focus on coagulation, dextrinisation, caramelisation, and gelatinisation.
Key stage 4
Students have the opportunity to study Food, Nutrition, and Preparation at GCSE (WJEC/Eduqas).
The course is broken down into two non-examined assessments (50%) and an examination (50%). The two non-examined practical’s will allow the students to showcase their research, plan of action, cooking skills, and evaluation.
Students will develop their knowledge and understanding in nutrition, food science, food spoilage, food provenance and waste, different cultures and their cuisines, developing technology in food, and factors affecting food choice.
Practically, students will develop their preparation, cooking, and presentation techniques across a range of dishes to enhance their culinary skills.