DT Food/Textiles

Subject - Food Preparation and Nutrition

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At Abbey Grange Academy students will be following the Key stage 3 Curriculum:

Students will study one lesson a week being taught how to cook and apply the principles of nutrition  and healthy eating. These lessons will develop skills that enables pupils to  feed themselves and others affordably and well, now and in later life.

Students will cook a  variety of predominantly savoury dishes so that they are able to feed  themselves and others a healthy and varied diet. They will become competent  in a range of cooking techniques [for example, selecting and preparing  ingredients; using 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.

They will be able to  understand the source, seasonality and characteristics of a broad range of  ingredients

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In DT Food, we aim to:

• Become confident and  competent in the food room.
• Learn a range of  preparation and cooking techniques
• Understand the importance  of food safety and hygiene in the kitchen including the 4C’s.
• Be introduced to macro and  micronutrients, the Eatwell plate and the 9 tips for healthy eating.  
• To understand how to read  food labels and make informed choices.
• Be aware of seasonality,  food miles, fair trade, organic and free-range options.
• Understand how the influence of lifestyle and consumer choice will  have an impact on health and wellbeing in the future
• Provide opportunities to challenge all students through practical and  theory work in the context of Food Preparation and Nutrition.
• Develop students’ application of knowledge and understanding of how  food can cause ill health and use this knowledge when planning and preparing  food.
• Develop students use of testing, sensory evaluation skills and nutritional  analysis to improve recipes for specific groups.
• Develop problem solving, investigation and decision-making skills  relevant to food preparation and nutrition

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Useful resources:

• Use  Foldr.Abbeygrangeacademy.co.uk (login with your school Username + Password)  to access Technology/Food digital resource library, on here you can find:
• Abbey Grange lesson power points,  the Abbey Grange KS3 recipe book with suggested medium and complex skilled  recipes.‍
• BBC Bitesize
• Food and face of Life ‍
• Seneca
• GCSE Pod‍
• Hodder: Exploring food and  nutrition for KS3 textbook
• YouTube has a wide selection of practical skills videos to inspire you.

In Food technology, we aim to:

• Develop a passion for planning, making and tasting new foods and dishes
• Develop students understanding health and safety in Food preparation.
• Understand how the influence of lifestyle and consumer choice will have an impact on health and well-being in the future
• Provide opportunities to challenge all students through practical and theory work in the context of Food Preparation and Nutrition. Develop medium and complex practical skills to produce a range of savoury and sweet dishes.
• Develop students’ application of knowledge and understanding of how food can cause ill health and use this knowledge when planning and preparing food.
• Develop students use of testing, sensory evaluation skills and nutritional analysis to improve recipes for specific groups.
• Develop problem solving, investigation and decision making skills relevant to food preparation and nutrition.
• Analyse and better understand Food Provenance and how technology plays a part in food production and sustainability
• Understand the environment in which food providers operate and create links between food and nutrition, society, communities, education, social, environmental and ethical issues.
• Ultimately, we aim to develop creativity, independence and individuality through enjoyment from learning about food and nutrition in the world around us. This will allow our students to make a positive contribution to wider society and prepare them for life in a diverse community.

Ultimately, we aim to develop creativity, independence and individuality through enjoyment from learning about hospitality and catering in the world around us. This will allow our students to make a positive contribution to wider society and prepare them for life in a diverse community.

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Useful resources:

• Use Foldr.abbeygrangeacademy.co.uk (login with your school Username + Password) to access the Food Technology are of the Digital Resource Library, on here you can find:
• Knowledge organisers, past exam papers, question banks and a variety of recipes for you to try at home.  ‍
• Quizlet - type in hospitality and catering.
• Seneca Learning ‍
• GCSE Pod ‍
• Knowledge organisers provided by staff within lessons.
• Revision guides can be purchased through school at a reduced price. See your teacher for details.
• Register at Tutor2u for more advanced level blogs, resources and videos.
• You tube has a wide selection of cooking videos to inspire you.

In Textiles and Product design, we aim to:

• Introduce students to a variety of learning experiences which encourage the development of skills, through the use of appropriate media, processes, techniques and technologies.
• Develop student’s knowledge, understanding and skills in the development of their personal work informed by first hand experiences and appropriate secondary sources.
• Understand how as individuals we can benefit from creating and appreciating art, craft and design.
• Produce creative work, exploring their ideas and recording their experiences.
• Be encouraged to progressively develop their own strengths and interests in the subject and increasingly follow their own lines of inquiry.
• Evaluate and analyse creative works using the language of art, craft and design.
• Know about great, craft-makers and designers and understand the historical and cultural development of their art forms.
• Develop knowledge and understanding through sustained practical application of skills
• Use a range of techniques to record their observations as a basis for exploring their ideas.
• Develop ideas through investigations informed by selecting and critically analysing sources.
• Apply understanding of relevant practices in the creative and cultural industries to their work.
• Refine ideas a work progresses through experimenting with media, materials, techniques and processes.
• Analyse and evaluate their own work and that of others in order to strengthen the visual impact or applications of their work.
• Use visual language critically as appropriate to their own intentions and chosen areas of study.
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Ultimately, we aim to develop creativity, independence and individuality through enjoyment from learning about art, craft and design in the world around us. This will allow our students to make a positive contribution to wider society and prepare them for life in a diverse community.

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Useful resources:

• Use Foldr.abbeygrangeacademy.co.uk (login with your school Username + Password) to access the Design and Technology digital resource library.‍
• Quizlet – type in Design and Technology ‍
• Seneca ‍
• GCSE Pod‍
• Knowledge organisers provided by staff within lessons.
• Revision guides can be purchased through school at a reduced price. See your teacher for details.
• Register at Tutor2u for more advanced level blogs, resources and videos.
• Look through pintrest to help inspire your practical work.