Food Technology
Food Technology Curriculum 3 I’s
Vision and Intent
The Food technology curriculum at Maltings Academy is determined to develop independent students that are self sufficient and ready to provide themselves with nutritional meals. Students will learn food theory as well as cooking a variety of mixed complexity dishes independently.
The course is designed to offer an experience that focuses on applied learning, i.e. acquiring and applying knowledge, skills and understanding through purposeful tasks set in sector or subject contexts that have many of the characteristics of real work linking to the hospitality and catering industry.
The Maltings Food Technology curriculum will enable learners to:
Understand what makes a healthy balanced diet.
Gives students confidence in using a variety of skills within the kitchen.
Enable students to be creative when making meals to enable them to follow and recipe but make suitable changes.
Cook healthy meals that they will also use throughout their life.
Subject Implementation
At Key stage 3 students learn about food preparation and nutrition to gain all the required skill and knowledge that would be needed at KS4 set by the national curriculum:
Understand and apply the principles of nutrition and health.
Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes].
Understand the source, seasonality and characteristics of a broad range of ingredients.
During Key Stage 4, students are taught knowledge, skills and understanding. Students learn:
Advanced food preparation skills.
The ‘how and why’ of food safety.
How the Hospitality and Catering industry is organised.
The course also encourages the investigation and study of catering and hospitality in a variety of contexts. The contexts provide opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.
The implementation of the Food Technology curriculum includes:
Be able to know more, do more and remember more by use of recall and constant repetition and transfer of skills
Take pride in preparing ingredients at home, storing them and the creating set meals
Have the ability to multi task whilst being safe and hygienic
Create wholesome meals that can be used for themselves later in life or their families now.
Subject Impact
Food technology at Maltings Academy will enable students to practice the skills that are essential for life, whilst being challenged to think and create under pressure of time constraint. Students will understand the bigger picture of health and diet and how it plays a role in their future life.
A Maltings Academy Food Technology student will:
Take pride in planning and measuring of ingredients.
Take responsibility in ensuring ingredients are correctly stored.
Be able to multitask.
Will work within a set time frame.
Ensure the work station is clean, clear and ready for food to be served.
Food Technology Journey Map
H&C learning journey.pdfFood Technology Key Stage 3
Food Technology Key Stage 4