Food

Food is a life skill, which every child should have knowledge of. From nutrients to basic cooking skills; children all need to learn to feed themselves and understand what they are putting into their bodies.

Here at Hebburn Comprehensive, we want our students to be independent learners and thinkers, therefore, our food curriculum will inspire, challenge and develop their potential from year 7 onwards.

Safety is key when cooking, and the students are taught from year 7 the importance of food safety and basic health and hygiene when in the kitchen, they learn knife skills and how to use the grill, oven and the hob. This fosters an independence and a love of cooking and gives them to skills to feed themselves and others throughout their life.

Food comes from many different cultures and each culture has a different way of flavouring and presenting their foods. As well as different cultures and traditions of food, the students will learn about sustainability and locally grown foods in the school’s vegetable garden, fostering a love and interest in the environment and nature. This gives them an understanding that their food choices can impact on the environment and enables them to make healthier food choices. Alongside this, the students will learn about the nutrients that the body needs, teaching government guidelines, such as the Eatwell Guide and the 8 tips for healthy eating, they will gain an understanding of healthy food choices and how they can build these into meals.

The students will also learn about how different cooking methods affect the ingredients as well as techniques of cooking, such as, rubbing in, aeration and food science; gelatinisation and coagulation when making mac and cheese and quiche respectively.

During KS3, students work in rotations to enable teaching by a specialist. Students usually gain knowledge in 3 or more Technology subjects throughout each year.

Topics

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-Health and safety

-Oven safety

-Knife skills

-Healthy pasta salad

-Scones-rubbing in method

-4Cs of food hygiene

-Food borne illnesses – cooking temperatures, fridge temperatures

-Scone based pizza- modifying a recipe

-Eatwell Guide

-Apple crumble

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-Grain chain wheat farming and flour production

-Breads from around the world

-Bread tasting

-Bread making

-Modified bread

-Healthy pizza

-Food and religion

-Eatwell Guide- carbohydrates-simple and complex

-Chinese vegetable stir fry

-Chicken and banana curry

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-Eatwell Guide- proteins

-Denaturation of proteins and coagulation

-Poached eggs on toast

-Homemade quiche- pastry making and shaping

-Gelatinisation of starches- mac and cheese

-BMI-saturated fats and unsaturated fats

-Healthy burger-design and make

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Unit 1: The Hospitality and Catering industry

You will:

·         Learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry.

·         Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.

Unit 2: Hospitality and Catering in action

·         Learn about the importance of nutrition and how cooking methods can impact on nutritional value.

·         Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as learning how to review your work effectively.

Assessment:

Students will be assessed through a written examination and an assignment.

Unit 1 will be assessed through an exam, which is worth 40% of your qualification

Unit 2 you will complete an assignment where you will plan and prepare a menu in response to a brief. This will be worth 60% of your qualification and will take 12 hours.

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Food Preparation and Nutrition:

NB:this is the final year for this course, moving to Hospitality and Catering

·         develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.

·         understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.

·         understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.

·         demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

·         understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Assessment:

NEA1: science based food investigation 15%

NEA2: Coursework and cooking exam 35%

Written exam 50%