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.
KS 4 (Level 2 BTEC Home Cooking skills)
Term 1 – Preparation and cooking, hygiene and safety, nutrition, balanced diets, eatwell guide, 5 a day + practicals.
Term 2 – Seasonality, local produce, organic, 3 R’s, recycling, air miles, presentation + practicals.
Term 3 – Factors to consider when designing recipes, ecomomising and cost reduction, passing on information + practicals.
Term 4 – Time planning, assignment briefs, mind map, mood board, + practicals.
Term 5 – Completing assignment brief, detailed planning, choosing recipes, + practicals.
Term 6 – Assignment brief and assessment, ways to economise, practical assessment, select and prepare, cooking skills, hygiene and safety + practicals.