Lindsworth School Curriculum intent
To foster a culture of deeper applied learning through sequential R.E.A.L. experiences within and across all end points so that pupils can intertwine academic knowledge, lifelong knowledge and skills in different contexts.
Programme of study 2019/2020
CURRICULM INTENT Health and Nutrition
“Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime.”
Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.
At Lindsworth School, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.
We aim to deliver lessons that is REAL: (Relevant, Engaging, Active, Learning)
Give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life. (Relevant)
Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback. (Engaging)
Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating. (Relevant and Learning)
Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner. (Active)
Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise. (Engaging)
Allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries. (Active)
Encourage our students to develop an awareness and acceptance of diversity within our community. (Relevant, Engaging, Active, Learning)
Our hope is that through Food Technology, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.
The national curriculum for Design Technology Key stage 3 aims to ensure that all pupils:
- 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 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
Catering half termly curriculum content
Term 1 – Health and Safety, Nutrition, Healthy eating, The eatwell plate.
Term 2 – Weighing and measuring, Carbs and starch foods, seasonal veg, lifestyles and cultures
Term 3 – Dairy, Proteins, calculating costs, diet and vegetarianism.
Term 4 – Principes of safety and hygiene, modification of recipes, sensory analysis.
Term 5 – Factors affecting food choice, seasonality, nutritional requirements for teens, use of spices.
Term 6 – Design, forming and shaping, savoury main courses, cooking for teens.
Term 1 – Principles of the eatwell plate, hydration, nutrition, evaluations, energy.
Term 2 – Sources, types and functions of carbohydrates and fibre in the diet, cake and bread making, raising agents.
Term 3 - Sources, types and functions of protein, cooking with protein, functions of egg, micronutrients, vitamins and minerals.
Term 4 – Nutritional profiling, functions and sources of calcium, food choices and needs of adolescents.
Term 5 – Planning and preparing a school lunch, vegetable preparation, main courses, creating recipe cards, healthy options.
Term 6 – Locally sourced produce, herbs and spices, 3 R’s, wastage, costings, recycling and reducing carbon foot print
Term 1 – Principles of the eatwell plate, dietary needs through life, health issues, cooking of rice, activity / energy balance.
Term 2 – Pasta main courses, sensory evaluation, costings, special dietary needs, allergies and intolerance, nutritional info.
Term 3 – Food labelling, animal welfare, food standards, filling and shaping, vegetable prep, modification of recipes.
Term 4 – Savoury and shortening recipes, rubbing in, rolling out, aeration, creaming / all in one recipe, thickening,
Term 5 - Festival food and quick service, calculating menus, nutritional profiling, chilled ready meals, fat reduction,
Term 6 – Thai green curries and sweet and sour dishes, preparation and use of cooking kits, eatwell plate revision.