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
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
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
Please access the link to our current Assessment Policy.
Some pupils are continuing their Food studies having opted for WJEC GCSE Catering at Key Stage 4.This consists of:
UNIT 1: Catering skills related to food preparation and service
Two practical tasks which are internally assessed using WJEC set criteria and externally moderated.
Contributing 60% of the final marks.
UNIT 2: Catering, food and the customer
Written Paper 1 ¼ hours - one paper which will be externally set and marked. The paper will contain short-answer, structured and free response questions drawn from the catering content.
Contributing 40% of the final marks.
Pupils are studying and will be able to opt for the new WJEC GCSE Food Preparation and Nutrition at Key Stage 4. This enables learners to make connections between theory and practice so that they are able to apply their understanding of food science and nutrition to practical cooking.
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes
50% of the qualification and 100 marks
Learners will be given the opportunity to develop their knowledge and understanding of the following six areas of content:
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
Learners will also be given the opportunity to develop technical skills, through practical and experimental work whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action
50% of the qualification and 100 marks
The non-examination assessment is composed of two assessments that are set by WJEC.
Both assessments are to be completed in the academic year in which the learner is entered
for the qualification.
Assessment 1: The Food Investigation Assessment
15% of total qualification
A Food Investigation will be set that will require each learner to:
research and plan the task
investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
analyse and evaluate the task
produce a report which evidences all of the above and includes photographs
and/or visual recordings to support the investigation
Assessment 2:The Food Preparation Assessment
35% of total qualification
This will assess the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills.
This assessment will require learners to:
Plan, prepare, cook and present a selection of dishes, to meet particular requirements such
as a dietary need, lifestyle choice or specific context.
This assessment will be set by WJEC Eduqas that will require the learners to:
investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to
include trialling and testing)
prepare, cook and present a menu of three dishes within a single session
evaluate the selection, preparation, cooking and presentation of the three
produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes
Mrs S Brookes - Curriculum Leader for Food/Catering/Health and Social Care
Miss E Flight - Food/Catering Teacher
Miss A Pedley - Food/Catering 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
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.)
If your child has been absent from school please encourage them to come to see us to obtain a recipe for the next week’s practical lesson – it is their responsibility. Your child also has access to all our recipes online via Show My Homework - even at home if you have internet access!