Food and nutrition for life
We are very proud of our Food Technology department at Lincoln Minster School and we pride ourselves on the standard of work we produce.
Food is an essential element of society coupled with the increasing need to feed our growing population it is coming more to the forefront in our society’s needs. Specialists in the field of food will be needed now and in the future to enhance and develop techniques and processes. This will allow for sustainable food production and promote the need to eat a healthy diet, which will assist in the general health of the nation and the world. To enhance the students learning experience we also offer a wide range of after school cooking clubs, but more about these later. As a department we also actively encourage our students to demonstrate their ability further by entering the Rotary Club Young Chef of the year.
At Key Stage 3 there is an emphasis on practical work and at the end of year 9, all pupils within our care are capable of carrying out many practical skills safely, hygienically and to a very high standard, which is an essential life skill. To further enhance and maximise the learning experience we as also ensure that as much cross – curricular items as possible are covered with regards Science, Maths, English and PSHE.
The year 7 course contains the basics of food hygiene, safety and equipment. It goes on to study healthy eating and the foundation of nutritional knowledge, as well as beginning to understand where food comes from. It is envisaged that students will participate in practical experiments and/or food handling every week. They produce fruit salad, Shortbread, Risotto, Soup & Soda bread, Scones, Fish cakes, Pizza Pin Wheels and Chocolate Fridge cake. This will allow them to cover the following:
- Food hygiene and safety
- Skills and use of kitchen tools and equipment
- Weighing and measuring
- Nutrition basics. All lessons practical with supporting theory
- Healthy Eating
The course continues to emphasise hygiene, safety and healthy eating. Students will take part in practical food work together with the necessary theory. The nutrition focus will concentrate on carbohydrates, vitamins and minerals. They will produce Pasta bake, Pineapple upside down pudding, Baked Egg Custard, Spicy Moroccan chicken, Calzone, Chilled Fish Bake, Flapjack and Cheesecake (chilled). The following will be covered:
- Collecting and using information
- Cultural differences with food
- Butchery of chicken
- Investigating ingredients
- Healthy eating using fresh ingredients
The course introduces an insight into the food industry – batch baking, HACCP etc. It also studies skills and knowledge needed to prepare and present food using a variety of cooking methods. The nutrition focus will be fats. Multi-cultural and fusion cookery will also be introduced. Practical work includes:
- Sources of nutrients
- Bread making
- Recipe adaptation
- Dishes cooked by different methods
- A multi-cultural dish
GCSE, A Level and beyond…
The qualifications offer a range of knowledge that is further reinforced through practical application of processes using a range of food materials; this will develop the student’s ability to become more analytical through experimentation with food materials organoleptic properties. The intention is to open up new opportunities and actively encourage students to explore food and the industry, which ultimately lead them into full-time employment within the industry or entry to Higher Education and then into employment.
Year 10 and 11
This new and exciting GCSE enables students to cook and look at how food really is the source of life and fun. Aims Demonstrate effective cooking and safe cooking skills though planning. By cooking of a variety of food commodities, techniques utilizing a range of equipment.
- Develop an interest in the creative aspects of food.
- Enjoyment of food
- Making connections between theory and practice.
- Applying your knowledge and understanding to other subjects.
All students as well as a GCSE gain their Level 2 Food Hygiene and Safety Certificate from the Chartered Institute of Environmental Health
Year 12 and 13
Understand the functional properties and chemical processes through nutritional content of food and drinks. Understand the relationship between diet, nutrition and health, identifying the effects of a poor diet. Understand the economic environment, ethical and socio-cultural influences. Demonstrate the functional properties of food, sensory qualities and microbial food safety. Explore a range of ingredients and processes from different culinary traditions.
- dietary planning
- health issues
- social factors
- dietary needs
- food choice issues
The subject of food technology can be studies at a range of institutions and offers the ability to gain BSc, MSc through to PhD. These qualifications are actively sort by employers both within the food industry and elsewhere. The types of employment can range from a chef, Food technologist, Environmental health, Food product designer, Microbiologist, Environmental Technician, Teacher.