Food Technology, Nutrition & Wellbeing curriculum

Summary:
Food Technology, Nutrition & Wellbeing is offered at KS3 & 4 level to students at the School and taught on a regular weekly basis.

Teaching/Delivery:
Lessons are a delivered via a mix of practical activities and theory in the ground floor Food Technology rooms by the appointed Food Technology tutor.

KS3/4 Topics/Subjects:

Cultural Foods:

All pupils will understand how to respond to a design brief and how to design food products for a specific market. Pupils will understand how to use a number of suitable technical making techniques to produce a series of meals based on the theme of cultural foods. Pupils will understand functions of key ingredients. They will understand the importance of staples foods and designing meals for the dietary needs of specific groups of people.

ALL pupils will design and make a series of meals that would be suitable for different cultures, selecting appropriate materials, components and equipment with a focus on the quality of preparing ingredients.

Healthy Eating:

ALL pupils will understand how to respond to a design brief and how to design food products for a specific market. Pupils will understand how to use a number of suitable technical making techniques to produce a series of food products based on the theme of healthy eating. Pupils will understand functions of key ingredients. All will understand the importance of the eatwell plate, 5 a day rule and the Government’s guidelines for healthy living. Pupils will be considering how to modify recipes in order to make them healthier.

All pupils will design and make a series of products that relate to the eatwell plate and 5 a day rule, selecting appropriate materials, components and equipment with a focus on the quality of preparing ingredients.

All meals will be shared with other students to provide a nutritious lunch and foster community and wellbeing within the school

Assessment:

Formal written feedback given in work booklets and progress log books Class discussion Q&A Use of self- assessment criteria during practical tasks Use of self-assessment criteria for written evaluations of practical work Self and peer evaluations of practical work

Contact:
Thea wright (thea.wright@thetutorialfoundation.co.uk)