Food & Nutrition

Learning Journey & Sequencing Rationale

Food Technology is both a practical and academic subject. It provides our young people with the opportunity to actively respond to class based projects with creativity and rationality. Food Technology teaches our children how to make important decisions in selecting healthy and sustainable options and how to become more resourceful in creating healthy meals for themselves and their families. Our learners also develop a critical understanding of the impact of wise shopping and meal planning in daily life and the wider world. Food Technology delivers excellent opportunities for our learners to develop and apply judgements in relation to aesthetics, economic, moral, and of a social nature, in both their own designing and when evaluating the work of others.

unit overview - autumn term 1


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Know and understand the value of different commodities in the diet. -Know how to store commodities such as rice, potatoes and pasta correctly. -Know the origins of these different commodities. -Appreciate the wide variety of fruit and vegetables available in the UK. -Know and understand the nutritional value of fruits and vegetables in our diet.
Rationale	Learners will be able to use the above commodities to prepare healthy meals for themselves. They will be able to experiment with different commodities and store them correctly. Learners will enjoy creating new and fresh products such as pasta, and rice dishes. Learners will learn new skills of making fresh pasta and create meals using them. Learners will develop skills in using fruits and vegetables to maximise nutritional value and create interesting new dishes.

unit overview - autumn term 2


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Understand how milk and milk products can be processed to produce different products. -Know and understand the value of milk and milk products in the diet. -Know how to store milk and milk products correctly. -Learn about lactose intolerance and alternative milk products.
Rationale	Use and select healthy range of milk and milk products. Learners will be able to use various types of cheeses in cooking. Be aware of options available for people with lactose intolerance.

unit overview - Spring term 1


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Know and understand the value of eggs in the diet and recognise different egg types. -Know about the different characteristics and functional properties of eggs. -Learn and apply nutritional information of poultry and how to store poultry correctly. -Learn about the of beans, nuts, and seeds available and their nutritional value
Rationale	Will be able to appreciate the versatility and usefulness of eggs. Can use eggs to make meals suitable for any meal of the day. Will be able to apply and use the working characteristics of eggs to make a wide range of meals. Will be able to bone and cut a whole chicken skilfully to make economically feasible meals. Will be able to prepare high quality meals using alternative proteins.

unit overview - Spring term 2


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Know about the different uses of soya, tofu, beans, nuts and seeds as protein alternatives. - Understand the origins of these commodities. -Understand the nutritional contribution made by these commodities and how to store them correctly. -Know about the different uses of butter, oils, margarine, sugar and syrup. -Understand the origins of these commodities.
Rationale	Will be able to appreciate the versatility and usefulness of the above commodities. Can use the above protein alternatives to make healthy meals. Will be able to prepare healthy meals by decreasing the use of fats and sugars. Can utilise the various functional properties of sugar to create a range of dishes.

unit overview - summer term 1


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Know and understand the reasons why food is cooked and how heat is transferred to food. -Know the reasons for selecting different cooking methods. -Understand protein denaturation and protein coagulation. -Knowledge about the properties of protein in gluten formation. -Understand enzymic browning and oxidation in fruit and vegetables. -Understand the functional and chemical properties of carbohydrates, which are gelatinisation, dextrinization and caramelisation. -Know the role of fats and oils in shortening, plasticity, aeration and emulsification. -Know the functional and chemical properties of fats and oils. -Understand the processes of raising or aerating using physical and mechanical methods. -Know and understand the working properties of chemical and biological raising agents.
Rationale	Learners will be able to use different cooking methods to create meals. They will use the functional properties of carbohydrates to make béchamel sauce, and browning of pies etc. Will be able to use yeast to make breads successfully.

unit overview - summer term 2


Skills	SKILLS. Weigh and measure Accurate measurement of liquid and solids Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready Judge and modify sensory properties Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. Knife Skills -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables - Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast. Using the oven Baking Using equipment Use of food processor, mixer, and microwave oven. Cooking methods Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir frying. Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.
Knowledge	-Know the growth conditions for microorganisms and enzymes and the control of food spoilage. -Know and understand that bacteria, yeasts and moulds are microorganisms. -Understanding of the use of microorganisms in food production. -Knowledge and understanding of the different sources of bacterial contamination, main types of food poisoning bacteria and methods of control. -Knowledge of the general symptoms of food poisoning. -Food safety principles when buying and storing foods. -Understand temperature control and ambient storage, danger zone temperatures, correct uses of domestic fridges and freezers, understand date marks. -Understanding of food safety principles when preparing and cooking food, cross contamination and temperature controls, high- risk foods. -Understand how processing affects the sensory and nutritional properties of ingredients.
Rationale	Learners will be able to handle and store food ingredients correctly to minimise the risk of cross-contamination and food poisoning. Will be able to extend the shelf life of various foods by using correct preservation techniques.

knowledge Organiser

A knowledge organiser is an important document that lists the important facts that learners should know by the end of a unit of work. It is important that learners can recall these facts easily, so that when they are answering challenging questions in their assessments and GCSE and A-Level exams, they are not wasting precious time in exams focusing on remembering simple facts, but making complex arguments, and calculations.

We encourage all pupils to use them by doing the following:

Quiz themselves at home, using the read, write, cover, check method.
Practise spelling key vocabulary
Further researching people, events and processes most relevant to the unit.