- Home
- Curriculum
- Subject Information
- Food Technology
Food Technology
To inspire active lifelong participation, ignite a passion for Sport and equip students with the confidence and ability to cook nutritious meals.
To inspire lifelong participation, igniting a passion for sport and cultivating a love of healthy active living and a genuine interest in food, equipping learners with essential knowledge, understanding, and practical skills. Students learn the knowledge and practical skills they need to live healthy lives. Our curriculum enables young people to explore the importance of nutrition, diet and physical exercise in a collaborative manner.
Food Technology at TLA
Food technology aims to provide all students with a repertoire of skills and knowledge that encourages creativity, independence and reflective thinking.
In food technology students will learn to understand and apply the principles of nutrition and health, enabling them to cook a repertoire of dishes so that they are able to feed themselves and others a healthy and varied diet. Students will become competent in a range of cooking techniques, and learn to understand the source, seasonality and characteristics of a broad range of ingredients. They will also be able to apply this knowledge to the catering industry.
KS3
In year 7 students will learn about health and safety in the kitchen and the importance of clearing down correctly. Students will also learn about why we eat food and what our body uses food for, looking at the Eatwell Guide and what makes up a balanced diet. Students will investigate staple foods and where in the world they are grown and will understand the importance of staple foods in the cuisine of countries. All of these lessons will be supported with a range of practical lessons that will develop and stretch students’ practical skills.
In year 8 students will investigate food safety protocols in the catering industry. They will identify where bacteria come from and how to manage and control bacteria. Students will learn about food hygiene rules surrounding areas such as cooking and storage temperatures. Students will discover what is meant by the term ‘cuisine’. They will investigate cuisines from around the world looking at their ingredients, cooking methods and famous dishes. Students will complete a series of practicals where they will recreate traditional dishes from cuisines around the world. Through these practicals students will also be introduced to higher skilled food preparation techniques.
In year 9 students will investigate the science behind cooking. They will investigate how food and ingredients change when cooking and how ingredients can be used to control the development of certain proteins. Students will complete practicals that use a variety of raising agents and high level skills.
KS4
Students can choose to study hospitality and catering. On this course students will explore and develop develop knowledge and understanding of the hospitality and catering sector and provide them with opportunities to develop associated practical skills. It covers the hospitality and catering industry as well as hospitality and catering in action.
Implementation
Hours of lessons per fortnight for this subject:
- KS3: 2
- KS4: 5
Exam board(s)
WJEC Level ½ Vocational Award in Hospitality and Catering
Facilities in the department
3 state of the art fully equipped Cooking rooms.
Subject Contacts
| Name | Position | Email Address |
|---|---|---|
| Rob Devo | Director of Sport and Nutrition | rdevo@tla.woodard.co.uk |
