Food and Nutrition: Curriculum Intent
At King's Leadership Phoenix Academy, the Food Technology curriculum for Key Stage 3 learners is designed to equip students with essential life skills and a deep understanding of nutrition and health. Pupils will grasp the principles of nutrition, focusing on the five main nutrient groups and their roles in maintaining a healthy body. They will learn to cook a repertoire of predominantly savoury dishes, enabling them to prepare and enjoy a varied and balanced diet.
Through hands-on experience, students will become proficient in a wide range of cooking techniques, from selecting and preparing ingredients to using kitchen equipment safely and effectively. The curriculum also emphasises the importance of taste, texture, and smell in creating and adapting recipes. Learners will explore the origins, seasonality, and characteristics of a broad spectrum of ingredients, fostering an appreciation for the food they consume.
Furthermore, they will apply their knowledge in various contexts relevant to their lives, including health, culture, and the food industry. This holistic approach ensures that students are well-prepared to make informed food choices and develop a lifelong appreciation for healthy eating.
Curriculum Long Term Plan and Aims
The King's Leadership Phoenix Academy’s Food and Nutrition curriculum has been developed to ensure that all students:
- Practise safe and hygienic kitchen techniques, distinguishing between hygiene and safety to prevent injuries and ensure food safety.
- Gain a solid understanding of nutrition and current dietary challenges, enabling them to make informed, healthy food choices.
- Connect their learning with science, preparing them for further studies and potential careers in the food industry.
- Master advanced food preparation skills, understand food provenance, and stay informed about consumer trends.
Assessment
- Baseline Assessments: Students will complete both practical and written baseline assessments to gauge initial skill levels in safe and hygienic cooking practices, as well as their understanding of nutrition.
- Practical Skill Assessments: Progress will be tracked through regular practical cooking assessments, where students will demonstrate increasingly complex techniques, from basic cutting skills to the preparation of high-risk foods. Successful completion of tasks within the cooking curriculum will contribute towards students gaining AQA Unit Awards.
- Written Assessments: Understanding of nutrition, food provenance, and food safety will be evaluated through written assessments, focusing on key topics such as the Eatwell Guide, dietary needs, and food certification.
- Final Assessments: Students’ cumulative knowledge and skills will be assessed through end-of-term practical exams, where they will apply their learning to prepare a range of dishes, as well as through reflective evaluations of their cooking processes and outcomes.
Food & Nutrition Long Term Plan