Food Tech
Intent Statement
To develop competence in preparing and cooking food, safely creating healthy, nutritious dishes they could confidently re-create.
At St Andrew's, Food Technology combines practical and theoretical learning to develop students’ knowledge and understanding of nutritious staple ingredients. Through practical lessons, students learn to work safely and methodically, developing the skills and confidence to recreate dishes at home. They also gain an understanding of the importance of nutritious ingredients and how these can contribute to a healthy, balanced lifestyle.
- Adaptive learning
Students will develop their practical skills and understanding of how different ingredients can be combined to create nutritious and balanced meals. They will also broaden their knowledge of food provenance and make informed food choices, recognising the importance of staple ingredients and how they are used in everyday cooking.
- Cultural capital
Students will develop their cultural awareness and understanding of the diverse foods and culinary traditions found around the world. They will explore the heritage and significance of different foods, considering the role food plays in shaping communities and bringing people together. Students will learn why certain staple ingredients are associated with particular countries and cultures, while developing an appreciation of how food reflects history, traditions and celebrations. They will also have opportunities to prepare and experience a variety of dishes inspired by different cultures and occasions.
- Creative contribution
Students are encouraged to develop their creativity by using a variety of ingredients to create and adapt dishes, allowing them to add their own personal touches. They take pride in presenting and showcasing their finished creations, developing an understanding of how presentation can enhance the overall appeal of a dish. Students are encouraged to experiment with colour, texture and arrangement, using a range of vibrant fruits and vegetables to create visually appealing and nutritious meals.
- Ambitious aspiration
Students are encouraged to be ambitious with the food and condiments they create, as well as being able to complete a variety of different sweet and savoury dishes. Students are given time frames to work within, this includes, working safely, organising their workstation before creating and showcasing their food, this ensures students will be able to re-create cooking the dish in a safe organised way at home.
Key Stage 3
Students will learn and understand how to prepare and cook food safely. They will improve their knowledge of food hygiene, recognising its importance and how they can avoid cross-contamination. Practically, they will use a variety of equipment and utensils while developing their confidence to use different parts of the cooker to create different dishes.
Key stage 4
Students have the opportunity to study Food, Nutrition, and Preparation at GCSE (WJEC/Eduqas).
The course is broken down into two non-examined assessments (50%) and an examination (50%). The two non-examined practical’s will allow the students to showcase their research, plan of action, cooking skills, and evaluation.
In preparation for the examination students will develop their knowledge and understanding in nutrition, food science, food spoilage, food provenance, different cuisines, technology in food, and factors affecting food choice.
Practically, students will develop their preparation, cooking, and presentation techniques across a range of dishes to enhance their culinary skills.
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