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What is our Departmental Intent?:
KS3
To develop an understanding and apply the principles of nutrition and health
To develop skills gained at KS2 to cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
To 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
To understand the source, seasonality and characteristics of a broad range of ingredients
KS4
To develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials
To develop advanced preparation, cooking and finishing skills
To analytical skills to evaluate and critique different aspects of nutrition, food, cooking and preparation including food made by themselves and others.
To develop a good understanding of the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
To deepen knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
To explore a range of ingredients and processes from different culinary traditions (traditional Welsh, British and international) to inspire new ideas or modify existing recipes.
KS5
To develop your understanding of the science of food safety and hygiene and analyse the risks associated with food safety.
To develop a thorough understanding of how nutrients are structured
To develop a deep understanding of the relationship between nutrients and the human body.
To develop problem solving skills to plan dishes for varying nutritional requirements.
To build on advanced techniques in the preparation and cooking of commodities using a range of equipment and showing a high level of skills
To develop and produce a range of complex dishes using advanced presentation techniques.
