Food Technology


Overview

Food is an important part of everyone’s life. At Heartlands Academy we promote healthy eating, nutrition and the development of practical skills. The subject is popular with both sexes at Key Stage 3 and 4. Students are encouraged to develop their practical skills, at the same time as developing food science principals, planning and evaluating products and performance.

At Heartlands Academy students are given the opportunity to work alongside professional chefs within the academy and take part in the Junior Chef Academy at University College Birmingham, which is sponsored by The British Culinary Federation. GCSE Hospitality and Catering students are also given opportunities to cater for functions that happen at the academy.


Key Staff

Mrs King
Teacher of Food Technology

Mrs Wilson
Food Technician


Facilities

Food Technology and Hospitality and Catering are taught in a specialised classroom that is fully equipped with high quality appliances and equipment allowing for students to develop practical skills. There is a specialist food teacher who has had experience within the catering industry. Interactive ICT equipment is used in both theory and practical lessons to ensure students gain the best learning experience. Whilst students are expected to bring in their own ingredients, provision is made for those who have difficulty in doing so, to enable every student to achieve within the subject area.


Key Stage 3 Curriculum

Students in Key Stage 3 have one lesson of food technology per week for a 9-week rotation.

In Year 7 students are introduced to food hygiene theory. They develop skills in baking, bread making and design and produce their own pizzas. Nutrition is also taught to develop an understanding of the importance of a good diet whilst also developing skills in planning and evaluating.

Year 8 students investigate higher-level practical skills, producing curries and baked products. Students investigate healthy eating; looking at vitamins & minerals and their importance in the body. Students take a more in-depth look at food hygiene concentrating on the importance of temperature control and storage.

In Year 9 students are introduced to the key terminology that is used at GCSE level. They are taught how to analyse their own diets and identify ways to improve their own diet. Practical sessions are linked to healthy eating principals and food science is related to each recipe that the students produce.


Key Stage 4 Curriculum

At Key Stage 4 students follow a WJEC GCSE Food and Nutrition, this allows them to develop a sophisticated set of practical skills and theoretical knowledge of the subject.

The specification is designed to give candidates an opportunity to extend and apply their skills, knowledge and understanding of food and nutrition within a variety of contexts. The specification will provide opportunities for candidates to develop their critical thinking and to manage a range of resources in order to develop food items which are suited to the needs of individuals or families, and to recognise the influence of current trends, the market economy and technological change.

The WJEC GCSE in Food and Nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating a balance between practical and theoretical knowledge and understanding.