The Key Stage 3 curriculum is based around five key topic principles;
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
In Year 7 the main focus of the teaching and learning is to bring all students practical and theoretical knowledge of food and nutrition to the same level.
The first unit of work follows the story of Betty Bacteria, researching and identifying key health and safety principles that are fundamental to cooking. This leads onto a topic which instils in the students the importance of food for their health, emotional and social well-being, using campaigns such as ‘5 a day’ and ‘The Eatwell Guide’ as well as, exploring the function, dietary source and importance of the nutrients. In these topics food commodities are investigated looking into their origins and scientific principles.
Within the schemes of work students will develop their practical skills using a wide variety of tools and equipment. Students create dishes such as; pizza snacks, savoury scones, Bolognese sauce, tomato soup, baked goods. In addition to this they design and make festive treats and luxuries for Christmas and Easter.
In year 8 we focus on the introduction of labour saving devices into practical lessons, guiding students to make safe and informed decisions about electrical pieces of equipment. Practicals include chilled flans and sponge puddings in the autumn term to support this learning.
In the spring term the focus is on ethical and topical issues surrounding the sourcing, processing and technology behind our food. Through open debate we explore and question topics such as; food miles, carbon foot printing, sustainable fishing, meat production methods, Fairtrade & organic production methods.
In the summer term students begin to apply and develop their knowledge of the nutrients, exploring factors that affect food choice such as; dietary needs, health conditions and social, economic & cultural factors. Students will have the opportunity to expand their practical skills preparing and cooking; fishcakes, fajita’s, Rogan Josh, macaroni cheese and spicy meatball bake.
In year 9 students study Food for 12 weeks as part of the Technology carousel. Within this time students will get a flavour for the teaching and learning at Key Stage 4. The first unit focuses on health and nutrition while investigating the food science behind flour as a food commodity, used within practicals such as pizza, calzone, pasta making and lasagne.
Students also explore other key ingredients and traditional cooking methods used within Mexican, Asian, Italian, Spanish and Greek cuisines. Within these practical lessons, students will create times to help them become more independent and challenge their technical skills.