Meet the Team
Acting Head of Faculty Miss A Munro alice.munro@castlephoenixtrust.org.uk
Deputy Head of Faculty Miss A Munro alice.munro@castlephoenixtrust.org.uk
Ms T Butt tahra.butt@castlephoenixtrust.org.uk
| FOOD TECHNOLOGY | Link |
| Year 7 is a where we learn all about the basics behind food. We look at the Eatwell guide and have at least an hour going over all the sections as well as the nutrients that are found in the foods. We look at health and safety, the difference between fruit and vegetables and how to identify them. We investigate the different types of dairy and how they are processed, treated, and flavoured. Then we continue at this level of detail for the rest of the sections, carbohydrates, oils and spreads, fats and sugars, and protein. Food, Textiles and Product Design are on rotation which means the student will study two rotations of each subject as there is 6 half terms, 3 full terms per academic year. | Knowledge Organisers — Kingsbury School – A Specialist Science and Mathematics Academy (fireflycloud.net) |
| Year 8 is the next stage in which the students will be developing there learning from nutrients to the cooking methods and preparation methods behind each dish. We will start with looking at the functions of ingredients in different dishes, looking at how the ingredients do what their job is in each dish for example how yeast makes things rise and how to control it, why flour thickens sauces. We will be looking into where and how you can get food poisoning how to identify the symptoms as well as how to prevent them. Following on from year 7 we will be looking at the types of ingredients like different types of rice and pasta with their nutritional contents and where it is on the Eatwell guide. They will be making another 8 dishes minimum alongside the shared technology book. They will be increasing their knowledge of the types of foods available and how they can use culinary techniques like chiffonade and brunoise to enhance the presentation, alongside looking at shaping and layering skills. All pupils are encouraged to combine the skills from year 7 with the new skills. This will help students when it comes to all the KS4 work as they are looking at skills and functions which is highly needed to gain a higher level. Food, Textiles and Product Design are on rotation which means the student will study two rotations of each subject as there is 6 half terms, 3 full terms per academic year. | Knowledge Organisers — Kingsbury School – A Specialist Science and Mathematics Academy (fireflycloud.net) |
| Year 9 This year is to learn all about the different dietary requirements in which there are many. We will focus on the main ones such as vegetarian and gluten free while also looking at the religious based requirements too. We will be looking at how well they can present their foods that are aimed at a smaller client base. We will be looking at how you can adapt everyday recipes very easily to suit each person. They will be looking at the differences between the original recipes and the adapted recipes. We will be making a wide variety of practical’s in this year at higher complexities than the previous years. to do this we will be continuing to build on the skills from the previous 2 years as well, student will be using eatwell guide and nutrition knowledge from year 7 and remembering the presentation behind the lesson in year 8. Doing all of 8 of the practicals and the theory lessons the students how to save money and how to create meals from scratch. These skills are needed in the practical elements of unit 2 in hospitality and catering. Food, Textiles and Product Design are on rotation which means the student will study two rotations of each subject as there is 6 half terms, 3 full terms per academic year. | Knowledge Organisers — Kingsbury School – A Specialist Science and Mathematics Academy (fireflycloud.net) |
| Year 10 and Year 11 A course in Hospitality and Catering offers a unique opportunity in the curriculum for students to develop their knowledge and extend their skills in a vocational context. It will provide opportunities to develop candidates’ interdisciplinary skills, a range of key skills and their capacity for imaginative, innovative thinking, creativity, and independence. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work. The specification encourages the investigation and study of hospitality in a variety of contexts. In these contexts, the candidates are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources. Candidates from all cultures and both genders can develop their interest in, enjoyment of and critical reflection about this vocational area. The specification uses a range of assessment techniques to enable the candidate to respond through practical and investigative work. This two-year course will consist of 2 units which are completed in year 11. | Unit 1: Knowledge_Organiser_Food_Technology_Unit1_Year_10_11 Unit 2: Knowledge_Organiser_Food_Technology_Unit2_Year_10_11 |