Year 8 – Food Technology

Head of Subject: Mrs D Ransom

Intended Outcomes

The focus is on nutrients and food safety to include use of higher risk foods and prevention of food poisoning. We aim to increase the students range of practical skills by extending their recipe choices and use of more complex equipment. 

  • Course Implementation

    Nutrients in the diet 

     

     

    Awareness of the importance of Macronutrients and Micronutrients in the diet, sources of different nutrients and functions in the body. Classwork and homework tasks are teacher assessed. 

    Food Safety 

     

     

    Looking at safe food handling during storage, preparation and cooking to include safe temperatures and the importance of keeping food out of the danger zone. A short knowledge test within class and the opportunity to complete a risk assessment using a high-risk food. 

    Practical skills 

    Cooking a variety of dishes with increasing skill levels, dishes could include pasta bake, fruit crumble, chicken/alternative goujons, naan bread, cheese and potato pie. Teacher and student assessment based on mark criteria which are entered into student’s books with positive comments and suggestions for improvement. 

Learning Impact

Knowledge and skills will be assessed from tests, classwork and homework, practical skills will be either student or teacher assessed after each practical lesson, increasing skill levels should be evident due progression of student recipe choices and assessment 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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