01282 683050 [email protected]

Food Technology

Food is a global issue, of everyday importance to people and a necessity in life. We are all consumers, users and makers of food. If children are not educated about food from an early age they will still make food choices, develop preferences and find ways of meeting their food needs, but from a very low baseline of knowledge and understanding. Being out of control in this way makes them powerless, passive rather than active citizens.

A little basic food education can make a real difference to the quality of people’s lives. It empowers them to make choices and provides them with a greater range of options. Not to be educated about food has consequences for the quality of life.

Learning about food should be as practically involving an experience as possible at all ages, because food presents people with everyday decisions to make and problems to solve. Children need to develop the knowledge, skills and practical capability to meet needs and requirements through appropriate responses to the challenges which food presents in their lives. As such, food has a role to play in linking aspects of education that relate to health, life skills and in preparing young people as citizens.

Food and the National Curriculum

In National Curriculum (England and Wales) terms, the purpose of the Design & Technology (D&T) curriculum is to develop each individual’s capability to combine practical skills with knowledge and understanding. It is from this context that food technology is taught.

Pupils are provided with opportunities to develop the relevant knowledge, skills and understanding about their world, considering what it consists of, how it is made up, how it impacts on people’s lives and how individuals can interact with it and improve it.

Key Stage 3

Term 1
Fuelling up

  • Starting the day with breakfast
  • Eatwell plate activities – food groups
Focus on energy and fuel foods – breaking the day’s fast
  • Tasting and testing commercial breakfast foods
  • Making breakfast foods for selves and others, egs. cooking eggs, omelettes with a variety of fillings, fruit and savoury pancakes, snacks on toast, toasties, fruity cereals, fruit salads
  • Fruity breakfasts – different ways of getting off to a good start with 5 a Day
  • Get juicing – dairy and fruit based smoothies
  • Establishing safe and hygienic working practice and procedures
  • Safe storage of food
  • Planning and sequencing
  • Understanding tools and equipment
  • Where does our food come from – origins of foods from animal and vegetable sources

Cooking skills:

  • Weighing & measuring; knife skills; using oven, grill & hob; preparation skills eg peeling, chopping, grating; using basic tools and equipment
  • Discussing issues: who has what for breakfast; Energy in/out concept; healthy start to the day; the Eatwell plate
  • Designing sub-skills: planning, evaluating
  • Design and make a sweet or savoury breakfast muffin
Level 1

4 credits

Focuses on giving all young people the skills to prepare delicious and nutritious home-cooked food using fresh ingredients, as well as an understanding of the value of passing on cooking knowledge.

Level 2

6 credits

Develops the student’s ability to plan and prepare a series of nutritious home-cooked meals for breakfast, snacks, lunch and dinner, and helps them understand how to cook economically.

The course consists of over 80 recipes, all divided into manageable sections and covering key topics from eggs and baking to vegetables and quick-cook meats. This is all supported by a range of fact sheets dealing with other basics and essentials such as:

  • kitchen basics: what equipment you need and the best way to stock your store cupboard, fridge and freezer
  • food safety and hygiene: knife safety, fridge management and rotation
  • how to shop cleverly: shopping lists, seasonal food, planning ahead
  • preparing ingredients and how to understand confusing food labels.

All recipes on the Home Cooking Skills course are by Jamie Oliver and come with step-by-step photography, as well as video support for more complex recipes and ‘how-to’ style videos showing ingredient preparation. The course also comes with lots of useful fact sheets packed with helpful information and is hugely engaging for learners of all cooking abilities. For some, it may be the start of a career in cooking; for others, it will help them to learn the basic skills and recipes that will stand them in good stead throughout their lives.

Contact Us

If you wish to contact The Rose School you can do so using the following methods.

The Rose School
GREENOCK STREET
BURNLEY
LANCASHIRE,
BB11 4DT

Phone: 01282 683050

Fax: 01282 683052

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