Food

Design & Technology

Food

Engineering

Why do we study Food?

 

Students in Year 7 will begin with the basics of food safety and hygiene. They will learn how to safely use equipment in the kitchen areas and produce food products that are designed to give them basic cooking skills, which are then built upon throughout their time at Hurworth.

The second project in Year 7 will see student’s further progress with more complex practical lessons. They will also explore the journey different commodities take from farm to fork. This project offers a good foundation into knowledge of nutrition and healthy eating as well as building on and expanding their preparation and cooking skills.

Our curriculum focuses on allowing students to understand and apply the principles of nutrition and learn how to cook, giving them key life skills.

Year 7

Learning Outcomes

In Year 7, students will explore the core skills and knowledge of Design and Technology to develop their practical making and design skills. Students will work with a range of different materials and apply a range of manufacturing techniques during each project. Students are encouraged to demonstrate creative thinking, problem solving skills and build on their resilience.

Topics Taught

Pupils study D&T for 1 term in Year 7.

 

Torch Project
• Health and safety
• Material
• Electronics

Pop up card
• Materials
• Mechanisms
• Design and aesthetics
• Finishing techniques

Year 8

 

Learning Outcomes

Students will complete a more extensive range of food dishes across the term, the first project undertaken in Year 8 explores nutrition and how our body uses food as fuel. They will study Carbohydrates, Proteins, Fats and Micronutrients as well as learning the importance of energy balance. This is proceeded by a variety of practical lessons that will help develop their skills and confidence in the kitchen.

 Year 8 students will then proceed to experience multi-cultural food. As the UK is a multi-cultural country, it is important that students are aware of food practices and cuisines in other countries and cultures besides their own. During this project they will take part in tasting lessons, experiencing new food and tastes from around the world. They will also gain knowledge on religions and factors as to why countries and cultures have such differing food. Finally, they will learn to prepare and cook authentic multi-cultural dishes before researching a country and designing and making their own dish. These may include chicken chow mein, baby carrot cakes, pizza wheels, chicken and bacon pasta, cheesecake, spaghetti bolognaise, fajitas, kofta and pitta breads and chocolate mousse.

Topics Taught

Pupils study Food for 1 term in Year 8 and rotate on a carousel

Skills for life

  • Safe working practice and hygiene in industry
  • Energy
  • Carbohydrates, their functions and sources
  • Proteins, their functions and sources
  • Fats, their functions and sources
  • Micronutrients and Diary

 

Year 9

 

Learning Outcomes

The first project explores nutrition, focussing on the different macronutrients and what their functions are in the body. This will centre on a theme of fast food where the students will learn to make healthy homemade versions of their favourite fast food dishes such as McDonalds, Pizza, KFC and Kebabs. Students will also complete an independent extended project of their choice at the end of the unit. Student’s will cook a variety of dishes during this project, including chicken burger, cookies, and independent recipes.

 Project 2 will see the students studying in more depth the scientific reactions of food in baking, looking at the science behind such aspects as gelatinisation. They will complete a wide range of baked products from breads to pastries and cakes. Here they will explore the roles of specific ingredients and how they react with each other in order to create the perfect final outcome. They will also conduct experiments with alternative ingredients to observe the effects, giving them a greater understanding of ingredients and their properties.

Topics Taught

 

Pupils study Food for 1 term in Year 9 and rotate on a carousel

Fast-food

  • Macronutrients
  • Proteins
  • Gelatinisation
  • Fats
  • Sugars
  • Nutritional labels
  • Fast food Recipe/ Dish development for a target audience

 

Bake off

  • Flour
  • Reduce, recycle reuse
  • Ingredients, and their functional and chemical properties
  • Pastry
  • Factors which effect food choices

Bake off Recipe/ dish development

GCSE FOOD PREPARATION & NUTRITION

Year 10

 

Exam Specification

GCSE Food and Nutrition

WJEC Specification

https://www.wjec.co.uk/qualifications/food-and-nutrition/

Learning Outcomes

In Year 10, there will be both a practical and theoretical element with most of the theory being delivered through preparation and making activities. Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.

 The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups.

Topics Taught

Autumn Term

Fruit & Vegetables

  • Food provenance
  • Food Science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills

 

Dairy Products

  • Food Provenance
  • Food science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills

Spring Term

Cereals

  • Food provenance
  • Food Science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills

 

Meat, poultry, fish & eggs

  • Food provenance
  • Food Science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills
  • Food Safety

Summer Term

Fats & Sugars

  • Food provenance
  • Food Science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills
  • Food Safety

 

Alternative Protein sources

  • Food provenance
  • Food Science
  • Nutritional Principles
  • Food Choice
  • Food Preparation Skills

Year 11

 

Exam Specification

GCSE Food and Nutrition

WJEC Specification

https://www.wjec.co.uk/qualifications/food-and-nutrition/

Learning Outcomes

 

In Year 11 GCSE food Preparation & Nutrition students will participate in 2 NEA (Non- Exam Assessments).

 Task 1: A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. This will be a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

 Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Topics Taught

Autumn Term

NEA1 Prep and Mock Exam work

Spring Term

NEA 2 / Revision

Summer Term

NEA 2 / Revision

LEVEL 1 & 2 HOSPITALITY AND CATERING

Year 10

 

Exam Specification

Learning Outcomes

The Year 10 course will initially focus on where food comes from and understanding the functional and nutritional properties of food. Students will develop their cooking skills through practical work and experimentation.

Topics Taught

Autumn Term

Unit 1 – LO 4

Know how food can cause ill health

  • Describe food related causes of ill health
  • Describe the role and responsibilities of the environmental health officer (EHO)
  • Describe Food Safety legislation
  • Describe common types of food poisoning
  • Describe the symptoms of food induced ill health

 

Unit 2 – LO3

Be able to cook dishes

Use techniques in preparation of commodities

  • Dairy products
  • Cereals, flour, rice, pasta
  • Vegetables
  • Fruit

Spring Term

LO1

Understand the importance of nutrition when planning menus

  • Describe functions of nutrients in the human body
  • Compare nutritional needs of specific groups
  • Explain characteristics of unsatisfactory nutritional intake
  • Explain how cooking methods impact on nutritional value

 

LO3

Be able to cook dishes

Use techniques in preparation of commodities

  • Poultry
  • Meat
  • Fish
  • Eggs

Summer Term

LO1

Understand the environment in which hospitality and catering providers operate

  • Describe the structure of the hospitality and catering industry
  • Analyse job requirements within the hospitality and Catering industry
  • Describe working conditions of different job roles across the hospitality and catering industry
  • Explain factors affecting the success of hospitality and catering providers

 

LO2

Understand menu planning

  • Explain factors to consider when proposing dishes for menus
  • Explain how dishes on a menu address environmental issues
  • Explain how menu dishes meet customer needs
  • Complete dishes using presentation techniques

Year 11

 

Exam Specification

Learning Outcomes

In Year 11, students will develop their understanding of how hospitality and catering provision operates in real life contexts to meet customer requirements and achieve success. They will also learn how to recommend and review provisions, a skill that is used in industry. Lastly, they will revise for their final assessment/ exam.

Topics Taught

Autumn Term

LO2

Understand how hospitality and catering provision operates

  • Describe the operation of the kitchen
  • Describe the operation of front of house
  • Explain how hospitality and catering provision meets customer requirements

 NEA

Spring Term

 LO5

Be able to propose a hospitality and catering provision to meet specific requirements

  • Review options for hospitality and catering provision

NEA 

Recommend options for hospitality provision

 

Summer Term

Revision