Food Technology

 

Aims and Principles of the Food Technology Department

Food Technology is a subject that impacts on everyone’s lives. At Archers Brook School we aim to improve the health of pupils, by helping to influence their eating habits. We do this through increasing what constitutes a healthy and environmentally sustainable diet, hygienic food preparation and storage methods, distribution and marketing practices and their impact on both health and the environment.

It is our intent that pupils leaving Archers brook are equipped with the skills and knowledge to lead healthy lives by showing them how to prepare balanced meals as part of a healthy diet. Our curriculum lays a foundation for all students to experience food, learning cooking skills and aspects of healthy eating, consumer awareness and Food safety, in order to become more independent and to be able to make informed choices now and in the future.

Year 7 Food Technology

Winter Term

Introduction to Food Technology. In KS3 pupils in year 7 will learn and know the safety rules in the Food Technology room and the principles of good food hygiene. They will Learn the names and uses of kitchen equipment and acquire skills to handle knives safely by learning the claw and bridge method. Learn about pureeing creaming making sauces, also making pasta and rice dishes. Students will be able to design and make basic winter warmer meals. There is a greater emphasis placed on finishing techniques for food presentation.

Spring Term

The students will  recap on the safety rules in the Food Technology room and the principles of good food hygiene. They will  recap on the name and uses of kitchen equipment. They will remember how to handle knives safely using the claw and bridge method. Know about cross contamination, learn how to, and about pureeing, mashing, creaming making sauces, also making pasta and rice dishes. Students will learn how to design and make easy tasty meals that are easy to prepare. There is a greater emphasis placed on finishing techniques for food presentation.

Summer Term

The students should know the safety rules in the Food Technology room and the principles of good food hygiene. They will learn more names and uses of kitchen equipment. Pupils will Learn how to prepare fruit and how to do picnic food including; grilling and prepare healthy deserts.

Year 8 

Term 1

Seasonal winter foods have recipes designed so that students acquire more advanced skills. Year 8 should remember health and safety rules which are expected in the Food Technology room. The recipes will be using methods which require pureeing and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

Term 2

Light and simple meals are recipes designed so that students acquire more advanced skills. Year 8 should know health and safety rules which are expected in the Food Technology room. The recipes will be using methods which require pureeing and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

Term 3

Picnic foods are recipes designed so that students acquire more advanced skills. Year 8 should know health and safety rules which are expected in the Food Technology room. The recipes will be using methods which require pureeing and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

Year 9

Term 1

Traditional winter dishes, these recipes are designed so that students acquire more advanced skills and complete a number of tasks independently. Year 9 should remember health and safety rules which are expected in the Food Technology room. The recipes will be using methods which require pureeing and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

Term 2

Every day meals are recipes designed so that students acquire more advanced skills. They will be required to do a number of tasks independently. Year 9 should know health and safety rules which are expected in the Food Technology room. The recipes will be using methods which require pureeing and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

Term 3

 Summer meals and deserts are recipes designed so that students acquire more advanced skills. They will be required to do a number of tasks independently. Year 9 should know health and safety rules which are expected in the Food Technology room. The recipes will be using methods, which require pureeing, and creaming, making roux sauces and gravy. There will also be pasta and rice dishes. Pupils will re-cap on the claw and bridge method knife skills. Pupils will learn how to design and make variety of meals. There is a greater emphasis placed on finishing techniques and food presentation. 

 

Key Stage 4

BTEC Hospitality Level 2 Food and Cooking

Investigating the catering and hospitality industry.

Product services and support in the hospitality industry.

Contemporary World Foods. 

Contact the School

Archers Brook School

Chester Road
Great Sutton
Ellesmere Port
Cheshire
CH66 2NA

Main Contact: June Sedgwick

Tel: 0151 338 2141
Fax: 0151 338 2161
admin@archersbrook.cheshire.sch.uk