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Enrich Learning Trust celebrates the proud and individual identities of member schools, providing bespoke support and challenge to strive for the best outcomes for all children, developing and nurturing the whole child, creating a purposeful and happy family of schools.

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Food Technology

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.

Anthony Bourdain

Teaching students a life skill that they will enjoy and continue to use for the rest of their lives is a rare opportunity as a subject. Norfolk is also at the forefront of international research in food science and entrepreneurship in the Hospitality and Tourism industry. The curriculum will focus on knowledge and skills required to begin their journey into aspirational careers in food research, food production, environmental health, medicine and, of course, becoming a chef.

On a practical front, students will have opportunities to develop the skills to plan, prepare and cook food at home or in the workplace; a resilience to cook independently: making their own judgements and manipulating sensory attributes, becoming reflective learners by analysing the success of their product and making recommendations for modification or improvements.

At NWHS we put the success and happiness of our students at the heart of everything we do.

We will encourage a love for and the resilience required in preparing healthy food and the trust required when working as a team to run an effective food preparation area. The curriculum will challenge students to step out of their comfort zone in food tastes, exploring the diversity of ingredients, showing kindness to others who offer the opportunity of discovering new cultures and tastes.

We hope to instil excellent long-term healthy eating habits and a desire to try new things enriching their future lives. Students will enjoy learning about how to successfully cook healthy meals and the importance of exercise to themselves and their family, others in their community and the surrounding world. They will also develop an understanding of the importance of the economic, health and environmental aspects of the food industry.

Year 7

Term Food Technology Curriculum Overview
Half term 1 (7 weeks)  H&S
why do we eat food
preparation & cooking techniques
healthy eating guidelines
preparation & cooking skills
water & Commodities
energy balance
Half term 2 (7.5 weeks)  "7.2 How Safe Is Your Food
7.2.1 Temperature Control"
cooking methods
4Cs
high risk foods
food poisoning
Revision Project H&S and Hygeine Poster
Assessment 1
FAR
Half term 3 (6 weeks)  "7.3. I Can't Eat that
Allergies & Intolerances"
Vegetarians and vegans
preparation & Cooking
alternative proteins
religion and food celebration
Project
Half term 4 (5.5 weeks)  "7.4 Sensational food
senses"
sensory analysis testing panel
sensory analysis star diagram
food availability
preparting & Cooking
Assessment 2 FAR
Half term 5 (5 weeks)  "7.5 Ration Books to TV Dinners
history of the kitchen
food processing"
seasonality
crop production
animal husbandry
"preparing & Cooking
timeplan"

Half term 6 (7.5 weeks)  "7.6 In The Bin
Organic Food & Mass Production"
waste & Food labels
food poverty & Security
"Preparing & Cooking food
student choice"
Assessment 3
Review of the year
Activities week
Sports week

Year 8

Term Food Technology Curriculum Overview
Half term 1 (7 weeks)  "8.1 Science of Food
H&S"
heat transfer & cooking methods
pH & Oxygen
Microorganisms
Raising Agents
"4Cs
Dovetailed timeplan"
Preparing & Cooking
Half term 2 (7.5 weeks)  "8.2 Carbon Footprint & plastics
Food storage"
extending shelf life
Preparing & Cooking
Food Packaging materials
Recycling packaging & envirnmental problems
Project
Ass1
FAR
Half term 3 (6 weeks)  "8.3 Macronutrients
proteins"
carbohydrates
preparing & Cooking
fats
malnutrition
project
Half term 4 (5.5 weeks)  "8.4 Micronutrients
Fat soluble vitamins"
water soluble vitamins
preparing & cooking
minerals
life stages
Ass 2 & FAR
Half term 5 (5 weeks)  "8.5 Selecting food products
climate & Geography"
preparing & Cooking
food miles
food labelling
food costs
Half term 6 (7.5 weeks)  "8.6 Jacket Potato to smiley faces
population transport economy environment"
Ads, Apps, TV, knowledge & consumer demand
research, development, scientific advancements
preparing & Cooking Advertising project
Ass3
FAR
activities week
sports day

Year 9

Term Food Technology Curriculum Overview
Half term 1 (7 weeks)  "9.1 World Food
H&S"
Staple Foods UK
Fine Dining in Europe
preparing & cooking
Spicy Foods
Fusion Foods
preparing & cooking
Half term 2 (7.5 weeks)  "9.2 Eco-warrior Chef
food packaging waste"
food waste
preparing & cooking
sustainability & Food security
government initiatives
project
Ass1
FAR
Half term 3 (6 weeks)  "9.3 Science in the Kitchen
functional properties of protein"
preparing & cooking
functional properties of carbohydrates
preparing & cooking
functional properties of fats
preparing & cooking
Half term 4 (5.5 weeks)  "9.4 Food Engineering & the future
new foods"
functional foods
future technology
preparing & cooking
project
Ass 2
FAR
Half term 5 (5 weeks)  "9.5 Carreers in Nutrition & Food Hygeine
micronutrients that work together"
nutritional analysis
planning a diet
food poisoning and Preserving foods
preparing & cooking
Half term 6 (7.5 weeks)  "9.6 Hospital Food
catering for a multicultural society"
catering for medical conditions
catering for different age groups
preparing & cooking
planning appropriate menus
Ass 3 & FAR
activities week
sports week

Year 10

Term Food Technology Curriculum Overview
Half term 1 (7 weeks)  "10.1 Fruit & Veg Baseline
Classification"
"10.1 Fruit & Veg Nutritional Value
Ratatouille (High Skills)"
10.1 Fruit & Veg spoilage, food processing and farming,
"10.1 Fruit & Veg provenance, Intensive and organic, quality, preserving
Strawberry Jam"
"10.1 Fruit & Veg cooking methods,
Knife Skills"
"10.1 Fruit & Veg herbs and spices
Veg Rostis"
10.1 Fruit & Veg. End of Unit Assessment, FAR work and unit evaluation

Half term 2 (7.5 weeks)  10.2 Cereals, Flour & Bread Baseline
10.2 Cereals Staple foods of the world, Grown, harvested, processed, firtification and secondary processing
"10.2 Cereals
Fresh pasta and cheese sauce, gelatinisation and starch"
10.2 Cereals Nutritional Value, Dietary Conditions, gluten, coeliac
"10.2 Cereals Bread making methods
Harvest Loaf"
"10.2 Cereals Food Hygeine and high risk foods
structure and function"
10.2 End of unit assessment
FAR work and unit evaluation
Half term 3 (6 weeks)  "10.3 Meat, Poultry, Fish & Eggs Baseline
ethics of livestock"
10.3 Chicken Portioning and Chicken Roulade
10.3 Meat sustainability, traceability, cuts of meat, offal Chicken liver pate
10.3 Meat nutritional value, cooking methods, safety when preparing food
"10.3 Types of fish, nutritional value
Filleting fish and Fish Pie"
"10.3 Eggs
Mayonnaise and emulsions End of Unit test
FAR and unit evaluation"
Half term 4 (5.5 weeks)  "10.4 Dairy Baseline, Cheese Souffle / Potato Dauphonoise, Types of milk
nutritional value"
10.4 Dairy Alternative types, allergies, intolerances
10.4 Dairy How is cheese made, types of cheese, nutritional values of cheese, Strawberry Cheesecake gelation
10.4 Dairy Uses of cheese, NEA1 effect of heat on cheese, how is yoghurt made, uses and nutritional value
10.4 Presentation and piping skills, Rainbow Sponge & Butter Cream. How is cream made,storage of dairy products
10.4 Dairy end oif unit assessment, FAR, evaluation of unit
Half term 5 (5 weeks)  10.5 Fats, Oils, Sugar & Syrup Baseline, Food Miles, GM, imported food, profiteroles
10.5 Fats, Oils, Sugar & Syrup  primary and secondary processing, classification, nutritional values, diabetes, CHD etc
10.5 Fats, Oils, Sugar & Syrup Bakewell tart,  Dietary considerations, NEA1 Taste test spreads
10.5 Fats, Oils, Sugar & Syrup chemical and physical structure, plasticity, shortening, emulsification, NEA1 suitability of oils melting/smoking points
10.5 Fats, Oils, Sugar & Syrup Chemical & Physical structure caramelisation, End of unit assessment, FAR, evaluation of unit
Half term 6 (7.5 weeks)  10.6 Protein Alternatives Baseline, Provenance, seqsonality, Grown and processed, soya cultivation, tofu and TVP soya milk
"10.6 Protein Alternatives pulses/legumes, mycoprotein and secondary processing,
Cheesy Beanburger"
"10.6 Protein Alternatives
Classification, nutritional values, Dietary considerations, allergies, intolerances, nuts as a thickener, storage H&S"
10.6 Protein Alternatives end of unit assessment, FAR, evaluation of unit
WORK EXPERIENCE
WORK EXPERIENCE
NEA2 Practice
NEA2 Practice

Year 11

Term Food Technology Curriculum Overview
Half term 1 (7 weeks)  NEA1 Introduction & Planning Research"
NEA1.Research - Product Types & Questionnaire Planning, Trial Investigation
NEA1 Research - Ingredients, function and properties, existing and future products, recipes
NEA1 Planning Hypothesis, Variables Method, Results table, Hedonic Scale, Sensory Analysis
NEA1 Food Science investigation Practical
NEA1 Evaluation Conclusion, Analysis of data, Justification of investigation, Expansion of investigation
Editing and Deadline for submission
Half term 2 (7.5 weeks)  NEA2 Introduction, Research IT, Library, Questionnaire, Videos, Textbooks, Recipe Books
NEA2 Introduction, Research IT, Library, Questionnaire, Videos, Textbooks, Recipe Books
NEA2 Edit Research Plan Trials
NEA2 Practice Presentation skills
NEA2 Evaluate Trials
NEA2 Research Analysis and summary of research
NEA2 Choose Final Dishes
NEA2 Complete Research
Half term 3 (6 weeks)  NEA2 List of Ingredients and recipes, Planning of presentation of dishes
NEA2 Time plan, H&S, Quality points
NEA2 Synoptic
NEA2 Evaluation. Technical Skills
NEA2 Sensory Analysis, Comparison to others
Editing and Deadline for submission
Half term 4 (5.5 weeks)  NEA2 Read through and final edit
"Fruit & Veg
Cereals"
"Meat, Fish, Poultry & Eggs
Dairy & Milk"
"Fats & Oils
Sugar, Syrups & Honey"
Nuts, seeds & Alternative Protein
Long Answer Questions
Half term 5 (5 weeks)  Principles of Nutrition, Diet & Good Health, Science of cooking Food
Food Spoilage, Food provenance, Food Waste
Culture & Cuisine, Technological Developments,
Factors Affecting Food Choice
Long Answer Questions
Half term 6 (7.5 weeks)  Seneca Revision & Exam Questions
Seneca Revision & Exam Questions
Exam usually around June 14th