Year 7 – Food Technology

Head of Subject: Mrs D Ransom

Intended Outcomes

Students are given the opportunity to learn about healthy eating, safe working and food hygiene, being mindful of where our food comes from and its economic and environmental impact on both individuals and the planet. 
 
A range of dishes are made where we encourage students to learn basic practical skills and gain independence whilst working with food. 

  • Course Implementation

    Safety in the Food Room 

    Students will learn how to use the room and equipment safely and hygienically in order to learn new practical skills by being able to use knives safely, operate cookers, wash-up and use a range of small equipment to successfully make a variety of dishes. Students will complete a homework task relating to kitchen safety and hygiene, which will be put in their books and a grade will be recorded on their personal assessment sheet. 

    Healthy Eating 

    Students will learn about making healthy food choices by following the Eatwell Guide and the Healthy Eating Guidelines enabling them to improve the nutritional content of their meals. Students will complete a homework task where they complete a food diary to analyse in class, which will be put in their books and a grade will be recorded on their personal assessment sheet. 

    Food Miles and Sustainability 

    Students find out where we get our food from, how to reduce food miles, eat seasonally and what we can do to reduce our impact on the planet. Completion of a task in the lesson finding out how many food miles are associated with several popular recipes; a grade will be recorded on their personal assessment sheet. 

    Practical Food Lessons 

    Students will cook a number of dishes to learn practical skills; dishes could include Fruit Salad, Pasta Salad, Flapjack Cookies, Apple Cakes, Potato Wedges with Dips and Pasta Sauce. Teacher and student assessment based on mark criteria which are entered into student’s books with positive comments and suggestions for improvement. 

     

Learning Impact

Developing knowledge and practical skills across the year 7 curriculum will enable our students to progress into year 8 allowing more complex choices of practical dishes and associated tasks.  
 
Student’s working at grades for Food Technology will be taken from an average of the main assessment objectives covered across the rotation including practical skills, and subject knowledge and understanding. This will be reported to parents based on the whole school assessment calendar for that year.  

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