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Smithdon High School

Food Technology Department

Welcome to Smithdon High School’s Food Technology department. We are pleased to be able to offer such a high-quality opportunity to teach you this very important life skill, which is not just fun and active but is used daily throughout life.

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious – and often cheaper – to cook simple, delicious food.

Students develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics. Through this we provide our students with vital life skills that enable them to feed themselves and others affordably and nutritiously, both now and later in life.

Through our learning about food and cooking, we:

  • Encourage the development of high-level skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback to improve their outcomes.
  • Empower students to be able to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices, such as veganism, allergies, and healthy eating.
  • Support students to develop an understanding that allows them to become discriminating consumers of food products and enables them to participate in society in an active and informed manner.
  • Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ – starting with their own practice. 
  • Allow students to explore a number of multicultural perspectives concerning food. Students can enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries and religious beliefs, with Kosher, Halal and other dishes prepared. 
  • Inspire our students to develop an awareness and acceptance of diversity within our community.

Staff

This academic year has seen the introduction of Mrs Dibble to the Technology team. She is a very motivational teacher who has worked solidly with the Trust throughout 2019/2020 and aspires to instil a love of cooking and the theory behind food production in all her pupils.

Mrs Dibble looks forward to seeing and being part of your many wonderful creations, and her regular motto is: Let’s get cooking…!

Food Technology KS3 Curriculum Topics

 

 

Autumn Term
1

Autumn Term
2

Spring Term
 1

Spring Term
2

Summer Term 1

Summer Term 2 

Year
7

Health and Safety, Personal hygiene, knife safety and cooker safety. Practical lesson - Dippy Divers

The Eatwell Guide Part1 Practical lesson - Fruit Kebabs

Fruit and Vegetables Practical lesson - Vegetable cous cous

Food Miles Practical lesson - Apple crumble

Carbohydrates Practical lesson - Pizza Toasts

The Science of cooking Practical lesson - Fruit Flapjacks and Cheesy Scones

Year
8

Health and Safety recap, preventing food poisoning, using high risk foods and the 4 C's

The Eatwell guide Part 2 Practical Lesson - Bolognese Sauce

Protein Practical Lesson - Fish Goujons

Dairy & Eggs Practical Lesson - Frittata and Macaroni Cheese

Fats and Oils Practical Lesson - Cheese and Onion Triangles

Adapting Recipes Practical Lesson - Homemade Pizza

Year
9

Health and Safety recap, Food allergies and intolerances, preventing cross-contamination

Food Choice, factors affecting food choice including culture, social, medical and economics. Practical Lesson - Scotch Egg

British Cuisine Practical Lesson - Toad in the hole

International Cuisine - Italian and Chinese Practical - Risotto and Stir Fry

International Cuisine - Indian and American Practical Lesson - Spinach and Potato curry

Consumer Awareness Practical Lesson - Gourmet Burgers

Food Technology KS4 Curriculum Topics

 

 

Autumn
Term 1

Autumn
Term 2

Spring
Term 1

Spring
Term 2

Summer
Term 1

Summer
Term 2

Year
11

Bridging the gap - The principles of Food & Nutrition

NEA2

NEA2

Complete NEA2

Revision Summer 1 Revision