Curriculum Intent

At Key Stage 3, all of our students are given the opportunity to cook with a range of different foods so that they are able to develop their skills and create a wide range of family meals to share at home. We aim for them to develop their knowledge on the importance of food safety in the kitchen and how to reduce the risks to health when buying, preparing, cooking and storing food. We ensure that they have a clear understanding of the importance of a healthy balanced diet and current dietary guidelines, understand the risks to health associated with a poor diet and how to adapt their diet to reduce the risks. Ultimately, we aim to develop an enjoyment of cooking in our students. At Key Stage 4, we intend to further equip our students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. We encourage learners to cook and make informed decisions as well as develop life skills that enable learners to feed themselves and others affordably, now and in later life. We do this through the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. In addition, students develop an understanding of the huge challenges that we face globally to supply the world with nutritious and safe food. The curriculum ensures that students can actively contribute to creating a healthier society and improving the nation’s cooking skills. It also sets some learners on the path to careers in the food and hospitality industries.

 

Key Stage 3

Year 7	Year 8	Year 9
Fruit and vegetable preparation Roux sauce making Dough making - yeast as a raising agent Adapting diets to meet current dietary guidelines Handling high risk foods – food safety and how to reduce the risk of food poisoning Dishes include Apple Crumble, Pizza, Macaroni Cheese, Bolognese	Vegetable preparation, Handling high risk foods Shaping and enrobing Assembling dishes Consider strata of foods –value to luxury cost and quality Ethical production methods – Fairtrade, organic, sustainability MSC, free range Diet related diseases - Obesity Dishes include Hotpot, Pasta bake, Chicken andSpinach curry, Fishcakes, Mexican Lasagne, Cheesecake	Roux sauce making Vegetable preparation Short crust pastry – making, rolling out and blind baking Shaping pastry – SC pastry and filo pastry Adapt dishes to meet individual needs Dishes include Thai Curry, Roasted Vegetable Lasagne, Quiche, Treacle tart, Samosas

 

Key Stage 3 assessment

• Students spend approximately one term in each area of Technology and during their time in Food will be assessed either weekly or fortnightly
• All students are given written and verbal feedback on each of their practical tasks
• Photographic evidence of all dishes is made 
• Research tasks into topic areas
• Both short and longer answer questions around topics areas linked to working properties of the ingredients used

 

Key Stage 4

OCR Food Preparation and Nutrition J309

Year 10

Year 11

Healthy Eating – current dietary advice Diet related diseases – obesity, CHD, anaemia, tooth decay, strokes, - risk factors, necessary changes to diet and lifestyle to reduce the risk Energy Nutrition – protein, fat, carbohydrates, vitamins, minerals, water and fibre – function in diet, rich sources, effects of deficiency and excess Food safety Sensory evaluation and analysis Commodities – nutrition and provenance Food production Needs of individuals through life stages – babies to elderly

Student have two NEA tasks to complete, set by OCR each year Investigation worth 15% of the final grade starts in September and is completed by November Practical task 35% final GCSE grade – students have to plan and then make three dishes of their choice to meet a given task, completed December to February with a three-hour practical exam after February half term Food security Development of culinary traditions Factors effecting food choice Revision and exam preparation before mocks in November and for final GCSE exam

Key Stage 4 assessment

• Regular end of topic testing
• Written and verbal feedback on every practical task and a photographic record
• Extended essay writing for exam preparation – 12 mark essay questions
• Regular short and long answer questions linked to area of study
• End of year exam (1 ½ hours)

Curriculum enrichment outside of the classroom

• Catch up sessions at break and lunchtimes
• Trip to Waltham Place Biodiverse Farm
• Rotary Club and Future Chef competition opportunities
• Visiting chef to demonstrate complex skills