Design and technology is an inspiring, rigorous and practical subject. Along with the national curriculum for design and technology we aim to ensure that all pupils: understand and apply the principles of nutrition and learn how to cook.
Programme of Study
Cooking and Nutrition
As part of their work with food, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils which will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
At Key Stage 3 Years 7-8 our pupils will be taught to:
- understand and apply the principles of nutrition and health
- cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- become competent in a range of cooking techniques for example, selecting and preparing ingredients; using kitchen utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients
- adapting and using their own recipes
- understand the source, seasonality and characteristics of a broad range of ingredients
The Food Department contributes to the Social, Moral, Spiritual and Cultural development of pupils by:-
By ensuring pupils know what is expected of them and offering each pupil a range of opportunities within their Food studies.
• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Providing students with the opportunity to participate in making and evaluating food from other countries.
• Developing partnerships with outside agencies and individuals to extend pupil’s cultural awareness i.e. colleges/parents/chefs.
• By developing individual skills, confidence, independence and creativity through practical cooking lessons.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Reflecting on the social issues around food such as price, income, fair trade, food miles and sustainability.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat, where it comes from and how this affects both their current and future health and lifestyle.
• Positive and effective links are made with the world of work and wider community through Lets Get Cooking Club – with visiting speakers and opportunities to cook alongside invited community groups.
Marking and Assessment at Key Stage 3 in Food
Food Department Formative Assessment Policy
- Verbal feedback will be given during all lessons to encourage progress – where possible this will be in the form of questions to encourage pupil ownership of learning and progress.
- Verbal feedback will also use the format of ‘What Went Well’ and ‘Even Better If’ – to deliver praise and the expectation of improvement.
- Pupil books are used to consolidate learning and provide written feedback. Feedback will be provided by teachers at regular intervals on the completion of the learning concepts. Pupils will also self-assess their own progress at intervals throughout the delivery of the learning concepts.
- Teacher marking will be in green pen and take the form of questions allowing pupils to improve their work and aim for excellence. Questions will either be written or on attached ‘improvement slips’. The aim of the questions is to allow students to reflect on their work, and how it can be improved.
- Each topic will begin with pupils detailing their existing knowledge and what they would like to learn about the topic. This will inform teacher planning.
- Dedicated improvement time (DIT) will be planned in lessons following teacher marking, to allow students to demonstrate improvement and reflect on their work. Pupils will complete improvements using a purple pen.
- On completion of a topic and final DIT, pupils will complete an Assessment to measure their progress within the topic.
- Final Teacher Assessment will be completed at the end of each topic using the whole school marking policy. Teachers will confirm if a pupil’s progress within the topic is Underachieving/Moderate Progress/Inline with Expectations/Exceeding Expectations
- Following practical food sessions pupils will use their ‘Blog’ to highlight the skills they have secured and reflect on their successes and potential improvements in their practical lessons. This Blog will be completed by pupils throughout their KS3 Food rotations. Each practical will allow pupils the acquisition of different skills at varying levels of difficulty and thereby demonstrate progression in concepts and understanding.
- Pupils will complete Self Assessment on their Blog of the practical skills gained using WWW and EBI. This will then inform future skills targets for their further progression throughout Key Stage 3. Teacher feedback during year 7 & 8 will also be possible via a student’s Blog
Pupils can continue their Food studies by opting for either Eduqas GCSE Food Preparation and Nutrition or BTEC Level 2 Award in Hospitality at Key Stage 4. These consists of:
Eduqas GCSE Food Preparation and Nutrition:
Qualification Accreditation Number: 601/8093/6
Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification
This component will consist of two sections both containing compulsory questions and will assess the following six areas of content:
1. Food commodities
2. Principles of nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation
Section A: questions based on stimulus material.
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1: 8 hours Assessment 2: 12 hours 50% of qualification
Assessment 1: The Food Investigation Assessment
A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation Assessment
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Pearson BTEC Level 2 First Award in Hospitality:
Qualification Number (QN): 600/7044/4
This qualification has been developed to provide an engaging and stimulating introduction to the world of hospitality. It includes two core units and a mandatory unit that form the fundamental knowledge and understanding of hospitality principles followed by an optional specialist unit.
The core units are:
Unit 1: Introducing the Hospitality Industry – this unit covers the different aspects of the hospitality industry, looking at its component parts and the different products and services that are offered as well as the essential processes involved in operating a hospitality business.
Unit 2: Working in the Hospitality Industry – this unit covers the importance of team working and customer service for working in a variety of roles within the hospitality industry, and looks at other important aspects such as personal appearance and personal attributes necessary to work successfully.
The mandatory unit is:
Unit 3: Food Safety and Health and Safety in Hospitality – where learners will discover the various aspects of health and safety, and food safety law in relation to those working in the hospitality industry.
The optional specialist units offered within this qualification build on the core and provide learners with an opportunity to develop a wider understanding and appreciation of the hospitality industry, depending on their interests and motivation. The chosen unit is:
Unit 6: Planning, Preparing, Cooking and Finishing Food – where learners will explore the
understanding and skills required for proficiency in planning, preparing, cooking and finishing a range of food types in the hospitality industry.
S. Brookes – Curriculum Leader Food/Hospitality/Health & Social Care)
E. Flight – Food/Catering Teacher
A. Pedley – Food Technician
The Food Department offers a number of food related activities:
- After-school Lets Get Cooking Club
- Dads and Lads Cooking Club
- Community Cooking Events
- Parent Cooking Activities
- Cooking Competitions
How parents can support their children?
As your son/daughter studies Food at Parklands here are a few ways you can support them and help them succeed in their food lesson/practical:
• Ask to see their recipe and ensure they have the correct ingredients for their next practical lesson. You can also check on Show My Homework via the school website.
• Weigh ingredients out accurately at home (we only have one hour to prepare, make and cook!)
• Please send a suitable named container/dish for your child to take their food product home in (we encourage them to think about ’How am I going to get this home?’)
• We will let you know, along with ingredients, on occasions when they require a dish/tin from home to bake their food product in
• Name all containers/bags/dishes etc you send to school and would like returning!
• If there is an occasion when there is a genuine reason when you cannot provide ingredients please send a note to school or e-mail. (If given enough advanced notice of a genuine reason we may be able to help your child.)