Food Technology - Remote Learning
Across all the technology department a uniform approach to student’s work has been put in place as if students were in school. Students are still expected to write the date, title and instead of classwork they are writing home learning tasks. R&R tasks also continue to take place in the lessons to provide this consistent approach to learning.
High expectations of students’ work are still expected which are consistent with the in-school experience.
Work is marked in a timely manner and feedback is given to student to improve on. Time is given for students to make these improvements and re-submit their work.
When planning lessons’ teachers look at the scheme of work for the year and ensure that the topics which are covered are viable and represent the learning which would have been covered. As a department we aim to offer a variety of lessons to keep the learning light and differentiated for the pupils for example live lessons via team, voice over PPTs, videos and independent work sheets, online platforms e.g. Seneca.
The KS3 course of study follows the Exploring Food and Nutrition schemes of work. This helps to build knowledge and understanding of key concepts and introduce important terminology, as pupils develop their food preparation and nutrition skills. All topics are directly linked to the GCSE Food Preparation and Nutrition course, providing a solid foundation for those that wish to choose this pathway, or the BTEC Food Hospitality and Catering option at KS4.
The current delivery of content has been adapted to provide a blended learning approach, that actively encourages pupils to consider food nutrition and health, food commodities, food safety, food choice, food provenance and food science. There are number of practical based skills within this programme of study. Whist we would like to actively encourage their development remotely under adult supervision, not everyone has the provision to do so. As a result, we are currently preparing for practical development by exploring the theoretical aspects underpinning their use, within the relevant topic areas.
The GCSE Food Preparation and Nutrition course follows the AQA specification, further developing students’ knowledge and practical cooking skills. Using the foundation developed at KS3 pupils explore more challenging topics such as food science and evaluate the nutritional needs of individuals from case studies.
The current Y11 are continuing with the delivery of the course content, following reflection tasks from their Autumn mock. The most recent topic of study has been food science, whereby students have explored heat transfer. Students have previously been working on the NEA2 assessment under strict supervised conditions, however, are now at the projects practical phase. Y10 completed food safety during the early stages of this academic year and are now focussing on food nutrition and health. Their focus on macronutrients has allowed some to adapt a common recipe to improve its nutritional value. Moving forwards, we have planned that the Y10s will evaluate the nutritional needs of individuals in their households and investigate ways of adapting meals to meet the demands of the current circumstances.
Students completing the hospitality and catering course in Y10 and Y11 have recapped some content from the assessments/mocks completed in term 1. In addition to this they have been exploring more theory content in detail as well as discovering what meal they might choose for their final piece.