Food and Cookery

Vision / Intent:

One cannot live without food!’

As the Food & Cookery Department, we believe that every child should be given the opportunity to prepare, cook and eat wholesome nutritious food after all it is a life skill. 

The Department:

Welcome to the Food & Cookery Department at New Line Learning Academy.  We pride ourselves on providing excellent learning opportunities and facilities for our students.  The department comprises of a state of the art fully equipped Food & Cookery Room, which is a large area on the ground floor of the Academy. There are 5 Work Stations (and one for Physically Disabled (PD) students) plus a demonstration area.  There is sufficient equipment in each area for 4 students (PD for 2 students). 

Mrs H. Thomas - Lead Practitioner Food & Cookery

Mrs R. Banks - Food Technician

The Curriculum:

KS3

At KS3, the Food & Cookery course is offered on rotation, a cycle of 12 weeks per academic year.  Studying Food & Cookery has been developed to provide students with useful skills in the kitchen, with the opportunity to learn how to cook fresh, wholesome, nutritious products, as well as, make informed decisions about diet and health. The learning areas of the Food & Cookery course are basic food preparation in addition to cooking skills, diet also nutrition plus hygiene and safety.   Students will enjoy making a varied menu that will include savoury snacks, starters, main meals, desserts and cakes.   

KS3 Topic Overview and Assessment

Year 7

Food & Cookery students will develop knowledge and understanding in:

  • The use of basic knife skills such as the ‘bridge hold’ and ‘claw grip’
  • The application of hygiene and safety within a kitchen environment
  • The importance of weighing and measuring ingredients/liquids accurately
  • The use of an oven and blender safely
  • Applying the ‘Melting’ method in cake making
  • The principals of a healthy diet
  • The correct storage of food

Intended making should include: Pizza Toast, Savoury Flapjack, Fruit Smoothie, Fruit Fusion, Spicy Tomato Soup, Mini Fruit Cakes and Chocolate Cornflake Cakes.

Year 8

Food & Cookery students will develop knowledge and understanding in:

  • The use of basic knife skills such as the ‘bridge hold’ and ‘claw grip’
  • Assessing potential risks and hazards within a kitchen environment explaining preventative measures
  • The importance of eating a balanced diet linking to the ‘Eatwell Guide’
  • Applying techniques like the ‘Rubbing-in-Method’ to a range of dishes and in the use of cooking methods for example ‘Baking’ and ‘Grilling’ when making
  • Exploring ‘Food Poisoning’ bacteria and symptoms
  • Celebrating the vast range of foods from other cultures
  • The use of adjectives when describing and or evaluating food

Intended making should include: Vegetable Couscous Salad, Fish Stack, Macaroni Cheese, Toad in the Hole, Apple & Sultana Crumble, Cheese Scones plus Cheese & Bacon Muffins.

Year 9

Food & Cookery students will develop knowledge and understanding in:

  • The use of basic knife skills such as the ‘bridge hold’ and ‘claw grip’
  • Assessing hazards and potential risks within a kitchen environment clarifying preventative measures
  • The Identification of main nutrients found in food, sources and their functions which make up a balanced diet
  • Using a range of electrical kitchen equipment independently & safely for instance blender, kettle plus hand whisk
  • The making of higher level skilled dishes that incorporate fresh dough, a roux based sauce, short-crust pastry to a marbled finished sponge cake
  • Conducting research on different nutritional/dietary needs for example vegetarian or coeliac and apply the skills learnt to a recipe
  • Planning a recipe and producing a dish to a set brief

Intended making should include: Carrot Soup & Croutons, Traditional Pizza, Lasagne, Cheesecake, Jam Tarts, Marble Pear Tray Bake and a Dish of the Student’s Choice.

Assessment:

Assessment in KS3, is based on work completed in class particularly practical cookery skills, home learning and formal end-of-cycle tests.

KS4

Students study GCSE Food Preparation & Nutrition (8585) AQA (9-1).

KS4 Topic Overview and Assessment

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure learners develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Assessment:

All assessments are taken in Year 11.

NEA Task 1:
Food Investigation

Mandatory 15% Internally Assessed Report of evidence including Written and Practical Investigation work
NEA Task 2: 
Food Preparation Assignment
Mandatory 35% Internally Assessed Portfolio of evidence including Written and Practical work
Written Exam  Mandatory 50% Externally Assessed Written Examination
Total   100%  

Opportunities:

Studying Food Preparation & Nutrition can lead to further in depth study at AS or A-Level, study in college or attendance of an Apprenticeship programme to take the Level 2 Diploma in Professional Cookery to an Industry standard.  This qualification is also an asset if considering a career within the Hospitality and Catering Industry.  Equally important, is that you will have the knowledge and skills to feed yourself (and others) affordably and nutritionally for life.

Enrichment

The Food & Cookery Department are very proud of our students and actively encourage our creative, aspiring chefs to enter and participate in regional and national cookery competitions. 

Successes in the Food & Cookery Department have included:

  • Overall Winner in the Kent Messenger Cooks Final 2012
    Secondary School Winner in the Kent Messenger Cooks Final 2012
    Online Poll Winner in the Kent Messenger Cooks Final 2012
  • Fourayes Bramley Apple Finalists both in 2012 and 2013
  • National Guild of Food Writers' Cook It! Finalist 2013
  • Kent Messenger Cooks Finalists 2013
  • South East Champion of Ready Berry Cook 2014
  • Overall Winner in the Kent Messenger Cooks Final 2014
  • Reserve in the Produced in Kent Young Chef Award Final 2016
  • Winner in the Produced in Kent Young Chef Award Final 2017
  • Springboard Futurechef Finalist Representing London & South East 2018

Assessment & Key Performance Indicators 

Assessment at Key Stage 3:

Assessment in Key Stage 3 is based on work completed in class particularly practical cookery skills, home learning and formal end-of-cycle tests.

Assessment at Key Stage 4:

Assessment in Key Stage 4 is based on work completed in class particularly practical cookery skills, report writing plus portfolio work, home learning and formal examination see below.

Assessment:
Exam Board – AQA GCSE Food Preparation and Nutrition (8585)

NEA Task 1:
Food Investigation

Mandatory

15%

Internally Assessed Report of evidence including Written and Practical Investigation work

NEA Task 2:
Food Preparation Assessment

Mandatory

35%

Internally Assessed Portfolio of evidence including Written and Practical work

Written Exam

Mandatory

50%

Externally Assessed Written Examination

Total

 

100%

 

How do staff and students within the department use KPIs? 

At KS3, KPI’s are introduced at Week 5, Interim Assessment at Week 9 & Final Assessment at Week 12. Students read through each statement & with consultation from teacher RAG KPI accordingly.

Where are the KPIs located?

On display as you enter the Cookery Room.  Student KPIs can be found in the class box in a clear pocket, set up prior to each lesson.  KPI’s are placed in individual named folders, at the front, at the end of the course with all other resources completed behind.

Where will assessed work be found?

Assessed work of all Practicals/Home Learning/End of Unit Tests can be found on the registers in CDF and/or Teacher’s Class Data Folder register, set up prior to each lesson.

How often will students complete an assessed piece of work?

KS3, 6 or 7 Practical’s undertaken/1 or 2 Home Learning Tasks/End of Unit Test at the end of a cycle (12 Weeks).

What measures does the department complete to ensure the assessment outcomes are accurate?

As Lead Practitioner for Food & Cookery, I quality assure all work. At KS4, the AQA examination board moderate Non Exam Assessments (NEA) to ensure the assessments outcomes are accurate. 

Rationale behind marking within your department.

At KS 3, all practical skills/Home Learning Tasks plus End of Unit Test at the end of a cycle (12 Weeks) is tracked, calculated identifying an End of Unit grade.  In Key Stage 3, students are assessed using Key Performance Indicators. In each year group students are assessed using the following; Emerging, Developing, Secure and Mastering.  Students respond to all marking in green pen.

Key Performance Indicators: