Food Tech

Home cooked, healthy food leading to a better lifestyle

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.

End points

  • 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 Concepts

Propositional Knowledge Procedural Knowledge
Food preparation
  • Pastry making
  • Creaming method
  • Whisking
  • Rubbing in
  • Meat preparation
  • Fish preparation
  • Bread making
  • Pasta making
  • 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.

Food hygiene

Contamination from:

  • Other contaminated foods including the following raw foods: meat, poultry, eggs, seafood and vegetables
  • Work surfaces and equipment
  • The people cooking
  • Pests
  • 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.

To handle food correctly:

  • Roll, wrap, skewer, mix, coat, layer meat, fish and alternatives.
  • Shape and bind wet mixtures (such as falafels, burgers, fish cakes or meatballs) whilst demonstrating the technical skill of preventing cross contamination and handling high risk foods correctly.
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
  • To use equipment correctly.
  • Use a range of skills (chopping, kneading, mixing, grilling, etc).
  • Bridge hold, claw grip, peel, slice, dice and cut into even size pieces (ie batons, julienne).
  • Baking, roasting, casseroles and/or tagines, braising.
  • Use of blender, food processor, mixer, pasta machine, microwave oven.
  • Steaming, boiling and simmering; blanching; poaching.
  • Dry frying, shallow frying, stir frying.
Meal planning
  • Where and how ingredients are grown, reared and caught.
  • Budgeting
  • Shopping
  • Plan meals
  • Plan for food shopping
  • Budget for meals
Careers
  • Hospitality establishments
  • Service styles
  • Plating of food
  • Run a small enterprise
Healthy eating
  • 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:

        o obesity

o cardiovascular health (coronary heart disease (CHD) and high blood pressure)

o bone health (rickets and osteoporosis)

o dental health

o iron deficiency anaemia

o Type 2 diabetes.

  • 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.

 Progression map

Food Technology Progression Map