Food Technology
Key Stage 3 Food Technology Curriculum Intent
Our core purpose at Key Stage 3 is to deliver an engaging and challenging curriculum through outstanding teaching and learning. We aim to provide students with opportunities to practice and develop the necessary skills that are required in order to successfully go on to study Hospitality and Catering at Key Stage 4. The sequencing of the curriculum enables students to build on their knowledge and skills towards agreed end points. This is to ensure that students master the high expectations that are set by the curriculum at Key Stage 4. The spiralling nature of the curriculum at Meopham means that students are constantly revisiting content to build on their skills and knowledge to become masters in the subject.
Each subject included within our curriculum requires students to set their own agenda from within themselves. Students make independent decisions and are encouraged to be resilient in exposing their creations, giving and accepting feedback. We use ‘action feedback’ which provides students with the support and time to refine and revisit work, building their resilience and critical thinking skills. Students have opportunities to work in groups and develop authentic oracy. Students have to pay great attention to detail, to perfect and redo developing strong organisational skills. This development of character is essential in building the foundation for a positive future.
Our high-quality lessons provide a foundation pathway designed to provide opportunities for learning new skills, linking these skills to the world and future careers. An intermediate pathway which encourages students to develop an extensive bank of transferable skills along with an understanding of personal strengths and weaknesses. An advanced pathway which aims to build resilient, reflective and resourceful students who are equipped for their future. We stretch learning with opportunities to explore and develop an authentic and clear, evidence based understanding of their character. Students know clearly which pathway to choose and how each pathway builds from the previous.
Through the curriculum students develop the ability to effectively and authentically communicate opinions and emotions, an appreciation of diversity and a grasp of the beauty found in the journey of a task. They problem solve and become skilled at group thinking. Students gain a sense of enjoyment and curiosity about the subject. The creative arts, design and technology department work tirelessly to ensure that students have the best teaching and learning experience for the students at this school.
At Key Stage 3 our food technology curriculum requires students to learn and acquire cooking skills that they can use in adult life to make informed decisions on diet and health; with an emphasis on cooking wholesome, healthy meals that are balanced and nutritious. The skills acquired do become more challenging as the student goes up in year groups. Food technology develops the broader dimensions of the human being – mind, body and soul. Students gain a sense of enjoyment and curiosity about the subject, that they can take on to study at Key Stage 4.
In food technology students are taught to:
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understand and apply the principles of nutrition and health
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cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
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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]
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understand the source, seasonality and characteristics of a broad range of ingredients
As a department we feel very strongly about developing students' love for each subject and create an atmosphere where students can learn through their mistakes, celebrate the journey of learning and develop a growth mindset. There will be a real “buzz” in the air as you walk into a Key Stage 3 lesson and students will be given every opportunity to develop their resourcefulness, resilience, reciprocity and reflectiveness.
Key Stage 3 - Food Technology Overview
