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 |