Intent

The food technology department offer learners the opportunity to develop their knowledge and understanding of food preparation and nutrition. The practical and theoretical skills learners will acquire throughout the curriculum will empower them to work confidently, independently and develop valuable life skills. Learners will become self-sufficient young adults with a contextual understanding of current diet related health issues within society. The subject also provides therapeutic benefits to the learners as the opportunity to design and create their own dishes can nurture their creativity and give them a sense of accomplishment.

Implementation

We promote a fully inclusive learner led environment. Learners are encouraged to take control of their own learning through planning and self-assessment tasks. The stimulating environment is supportive and non-judgemental where learners of all abilities are treated with equality and respect and have the opportunity to access experiential learning, to help deepen their knowledge and understanding of food preparation and nutrition.

The subject comprises of experiential learning through practical tasks and educational visits. Learners can experience a hands on approach and exposure to a wide range of vocabulary, as well as fundamental British Values by exploring different cultures and cuisines, including religions in the wider community. This experiential learning enables learners to then deepen their theoretical understanding.

Embedded within the curriculum are links with literacy, numeracy and science. These are implemented through learners developing skills such as measuring, timing, glossary terms, scientific baking processes and definitions vital for everyday tasks. The food preparation and nutrition department also link in with design technology and art to work on design projects. We believe that the cross curricular project strengthens the sense of achievement that learners experience on completion of the learning activity.

Within the Key stage 4 curriculum we offer Level 1/Level 2 NCFE technical award in food and cookery. We also offer BTEC home cooking skills level 1 and 2 if this approach is more suitable for some of our young people. Throughout the curriculum contextualised learning is embedded through guest speakers, visits within the food service industry, brief work placements and event organising. All of these approaches promote integral, transferrable, employability skills required for a career in the catering and hospitality industry. We have embedded these learning approaches with the post 16 department to ensure learners are ready to progress to further study upon completion of the course.

Impact

The clear focus and detailed curriculum approach leads to sustained levels of progress for individuals. Learner attainment at KS4 level is consistently high and all learners have progressed onto further study. We believe the fundamental skills acquired allow our learners to leave education and progress onto employment as confident, reflective and competent young adults.