Food Technology Vision
At Holgate and Heritage Park schools, we strive to develop a healthy eating lifestyle for our students.
As part of the curriculum, students will be provided with the skills, tools and knowledge to plan, prepare and produce healthy and economical meals that are achievable at home to be cooked from scratch that will help them have a healthy and sustainable lifestyle. Through practical activities, we also aim to develop their appreciation of different cuisines and knowledge of the hospitality and food industry. Students will be given the opportunity to experience the industry to broaden their horizons on future career paths. We envisage a curriculum that enables our students to undertake a wide variety of experiences, be self-reflective, develop self-confidence, to embrace mistakes, work creatively and ultimately better understand the wider world.
Home cooked, healthy food leading to a better lifestyle
- - understand how to effectively use different cooking methods to achieve varied results
- - a strong understanding of food safety and hygiene regulations and practices
- - an appreciation and understanding of the similarities and differences between cuisines from around the world
- - the ability to plan prepare and produce a wide variety of dishes.
Domains of Knowledge
- Practical cooking skills
- Health and Safety
- Life skills
- Hospitality industry
- Presentation of food
- Service styles including table layout
Key Propositional Knowledge
Key Procedural Knowledge
Students will know:
Subject Specific Knowledge
where and how ingredients are grown, reared and caught.
· other contaminated foods including the following raw foods: meat, poultry, eggs, seafood and vegetables
· work surfaces and equipment
· the people cooking
· waste food and rubbish
· temperature control
· ambient storage
· temperature danger zone
· correct use of domestic fridges and freezers
· date marks
· 'best before' and 'use by' dates
· covering foods.
Health and safety
· personal hygiene
· clean work surfaces
· separate raw and cooked foods and use of separate utensils
· correct cooking times
· appropriate temperature control including: defrosting and reheating
· appropriate care with high risk foods
Reading and understanding labelling
Plating of food
The importance of hydration and the functions of water in the diet.
the current guidelines for a healthy diet.
portion size and costing when meal planning.
how peoples’ nutritional needs change and how to plan a balanced diet for different life stages.
how to plan a balanced meal for specific dietary groups.
how to maintain a healthy body weight throughout life.
how diet can affect health and how nutritional needs change in relation to:
Students will be able to:
Accurate measurement of liquids and solids
Grease/oil, line, flour, evenly and with attention to finished product.
Select and adjust the cooking process and length of time to suit the ingredient, for example to match the cut of meat, fish and alternatives.
Use a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.
· How to taste and season during the cooking process.
· Change the taste and aroma through the use of infusions, herbs and spices, paste, jus, reduction.
· How to change texture and flavour, use browning, caramelisation and glazing, add crust, crisp and crumbs.
· Presentation and food styling. Use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate portioning, presenting and finishing.
To handle food correctly
To use equipment correctly.
Use a range of skills (chopping, kneading, mixing, grilling, etc)
Plan for food shopping
Budget for meals
Run a small enterprise
Students should have the opportunity to prepare and cook recipes from a range of countries and cuisines, using different equipment and cooking methods.
· General practical skills – judge and manipulate sensory properties. How to taste and season during the cooking process.
· Change the taste and aroma through the use of infusions, herbs and spices, paste, jus and reduction
· Test sensory qualities of a wide range of foods.
· Evaluate and apply the results of sensory testing.