Beaconsfield Drive
Blurton
Stoke-on-Trent
ST3 3JD
01782 882200

Food Technology

We aim to develop confident and independent learners who have developed their knowledge in food preparation and cooking skills, as well as learning the key concepts of food and nutrition and be able to apply these concepts in order to successfully maintain a healthy lifestyle.

 

Food Technology (KS3) is about providing students with the opportunities to develop their practical skills, these skills are linked to the importance of a healthy and balanced diet and making wise food choices. Once the basics of health and safety are established and the key concepts of the Eat Well plate are embedded students are encouraged to apply these concepts to designing and making. Students learn to design and make suitable products which link to current and topical issues. To do this effectively, they will acquire a broad range of subject knowledge and draw on additional disciplines such as mathematics, science, PSHE and physical education.

Year 7:

  • The Eat Well Plate and nutrients needed to achieve a balanced diet.
  • Seasonality of ingredients and food miles.
  • Specialist equipment used in the Food Technology room: students will explore the concept of new and innovative equipment used to produce food products and how technology has advanced.
  • Independent practical based on chosen packed lunch product, students will explore the concepts of freedom of choice specifically linked to the wide variety of multi-cultural food choices that are available.

Year 8:

  • The use of high-risk ingredients in food preparation and understanding how to correct store cooked and raw foods. Preparation of a warm salad. Students will explore the concepts of making the correct decisions when storing and preparing food items.
  • Students’ will explore the pastry industry and the careers opportunities within the industry. Students will watch clips from ‘Bake-off the professionals’ to consider dreams and aspirations of becoming a pastry chef within the industry.
  • Practical development and understanding of how to create two different types of pastry. Technical understanding of the role of key ingredients and their function in producing pastry. Developing a pizza product aimed at a specific target audience and a justification for product suitability.
  • Introduction to multicultural food and the availability of different ingredients in this country. Debate and discussion based on the transportation of food products from other countries. Students will be given the opportunity to discuss the struggles faced in developing countries and how society can help fight poverty if we buy produce from developing countries.

 

Year 9:

  • Food standards hygiene and the consequences of poor health and hygiene in food establishments
  • Healthy eating and generating a healthy relationship with foods and meal planning
  • Food miles, seasonal foods, and adaptation of GM foods vs organic

 

Hospitality and Catering (KS4) is about consolidating the knowledge gained during KS3, knowledge which includes nutrients and their role in the diet, deficiency and excess of macro and micronutrients, key nutritional requirements of different ages as well as dietary choices and special diets. According to the British Hospitality Association, hospitality and catering is Britain’s fourth-largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering, therefore, the aim of Hospitality and Catering is to provide students with the opportunity to learn skills that will support their progression to employment within the Hospitality and Catering sector.

Here at OSSMA, we give students the opportunities to become:

  • Independent learners: developing their confidence through practical skill and development as they progress through KS3 and into KS4. Learners who will also acquire the nutritional knowledge needed to prepare themselves for effective self-management in the future.
  • Creative thinkers who are self-reflective; adapting and changing their ideas considering changing trends, geographical factors, and customers wants/needs
  • Team Workers; engaging actively in-class discussion and group tasks when developing product ideas and managing their workspaces.

 

WJEC Hospitality & Catering:

Year 10

  • Business ownership/Working in the Hospitality Industry
  • The Hospitality Industry
  • Food Safety and Health and Safety in the Hospitality Industry
  • Food safety, high-risk foods, and the consequences of poor working conditions

 

Year 11

  • Hospitality and catering in action
  • Legislation, Risk assessment and HCAAP
  • Food Safety and Health and Safety in the Hospitality Industry
  • Food safety, high-risk foods, and the consequences of poor working conditions