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Food Technology at Jesmond Park Academy
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Food Technology

Preparing food is an art. There’s nothing more satisfying than making a meal from raw ingredients and sharing it with friends or family. People enjoy the experience of eating. We want our students to develop a passion for their culinary flair. It’s easy to take our food for granted, but we can’t live without it.

Food Technology Curriculum Philosophy and intent Statement

We want our students to understand how to make healthy choices and be equipped with the necessary life skills to be able to support their health and wellbeing. We would like our children to have the skills and confidence to experiment with food as a creative craft. We would like our children to have a lifelong appreciation of and interest in foods from all cultures.

Our students will develop a broad range of knowledge, including the scientific and technical knowledge needed to support their culinary skills. They will be learning about the importance of nutrition and the function of food in maintaining a healthy body. They will be taught the importance of understanding food hygiene. Students will also learn important skills such as time management and the ability to multi task, working with others, decision-making, attention to detail and economical budgeting. Students will be encouraged to analyse, discuss, describe and evaluate their dishes through a variety of verbal and written formats.

We view the teachers as experts in the industry and art of food, who will coordinate and direct students to be able to work both independently and as integral parts of larger teams. Teachers model professional working relationships, to enable students to learn to work under direction in a fast paced productive environment and to enthuse students with a desire to explore the potential of food in their lives and as a career.

Fundamentally it is the ultimate life skill; we want students to be able to work in a safe and organised manner and be confident enough to make informed decisions to promote good diet and health. Students will be able to apply a wide range of culinary skills and make a diverse range of dishes/meals independently.

 

 

Food Curriculum Content Statement

In food we support the development of literacy by encouraging students to know subject specific vocabulary and apply it to their work. Staff will develop learning activities to encourage high standards of literacy and oracy. We will support numeracy skills through our curriculum. Students will also be encouraged to work in an organised manner, taking responsibility for their learning, both practical and theory based.

Students will engage with the food curriculum via a variety of tasks for example research analysis, making, evaluation, fact finding, problem solving and designing.

Throughout their learning, students will be taught the importance of food safety and hygiene. This will enable them to keep themselves and others safe in the kitchen environment. Students will be taught to use tools and equipment safely to produce dishes of a high standard.

In food we support the development of literacy by encouraging students to know subject specific vocabulary and apply it to their work. Staff will develop learning activities to encourage high standards of literacy and oracy. We will support numeracy skills through our curriculum. Students will also be encouraged to work in an organised manner, taking responsibility for their learning, both practical and theory based.

Foor Technology at Jesmond Park Academy

Students will engage with the food curriculum via a variety of tasks for example research analysis, making, evaluation, fact finding, problem solving and designing.

Students’ knowledge and understanding will be assessed through regular testing and assessment to identify the gaps and knowledge and address any misconceptions. Staff will develop activities to support the long term memory and key areas of knowledge each year, developing complexity and challenge, as part of a spiral curriculum.

Key areas of study will be revisited each year, increasing in complexity and challenge. These areas include:

  • Nutrients
  • Ingredients including their chemical, functional and physical properties
  • Culinary skills
  • Safe and hygienic working practice
  • Diet and good health
  • Factors affecting food choice
  • Where food comes from
  • Food spoilage
  • Cultures and cuisine

Timeline

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