Intent

In food preparation and nutrition our aim is to equip students with the knowledge, skills, and understanding to make informed choices about food and to prepare healthy meals.Throughout KS3, students will learn a variety of new skills and knowledge such as the application of food science to seasonality and characteristics of a broad range of ingredients. Our students will develop a strong foundation in food preparation and nutrition, enabling them to make healthy choices and lead a more fulfilling life.

​

Aims:

• Food Safety and Hygiene: Students should understand basic food safety principles, including proper handling, storage, and cooking techniques to prevent foodborne illnesses.

• Understanding Ingredients: Students should understand the source, seasonality and characteristics of a broad range of ingredients.

• Nutrition: Students should learn about essential nutrients, their functions, and how they contribute to a balanced diet. They should be able to identify food sources for different nutrients and understand the importance of portion control.

• Food Preparation Techniques: Students should develop practical skills in preparing a variety of foods, including cooking methods like boiling, frying, baking, and grilling. They should learn about kitchen equipment and utensils.

• Food Culture and History: Students should explore the cultural and historical significance of food, understanding how different cultures have influenced food traditions and dietary habits.

• Healthy Eating Habits: Students should be able to evaluate the nutritional content of food and make informed choices about what to eat. They should understand the importance of a balanced diet and the impact of lifestyle factors on health.

​

Curriculum Content:

​

• Food Safety:

  • Proper handwashing techniques

  • Safe food storage practices

  • Cross-contamination

  • Cooking temperatures for different foods

  • Food labelling and expiration dates

• Nutrition:

  • Essential nutrients (carbohydrates, proteins, fats, vitamins, minerals)

  • Balanced diet and portion control

  • Food allergies and intolerances

• Food Preparation:

  • Cooking techniques (boiling, frying, baking, grilling)

  • Knife skills

  • Kitchen equipment and utensils

• Food Culture and History:

  • Cultural influences on food traditions

  • Religious significance of food

• Healthy Eating Habits:

  • Reading food labels

  • Making informed food choices

  • The impact of lifestyle factors on health

​

Food Technology Curriculum Plan

​

Back to Subjects