Food Technology

Tasting/sensory analysis

Designing own bread.

Critical evaluation Practical’s

Carrot shaping.

Cross curricular links

Embedded transferrable life skills, fine motor skills.

Hidden fruit and vegetables in cakes.

Seasonality.

Sensory analysis.

Victoria sponge practical.

Celebration cakes/ birthday, Christmas.

Meet requirements of the eat well guide:

Carbohydrates, protein, fat, dairy, Vitamins & minerals

Cross curricular links

Science – digestion

Maths – budgeting, weighing

Design 3 items for the lunchbox

Design a healthy/exciting panini.

Tuna pasta salad practical.

Cross curricular links

Current affairs- obesity crisis

Investigating spices, culture and cuisines

Making pasta and cooking using tomato and pesto

Cross curricular links

Geography-food miles

Identifying societal issues with food distribution.

Food wastage.

Six R’s

Recycling

Curricular links

Citizenship- making a difference in society

a recipe.

Having to adapt a recipe according to amounts required.

Improving design/ recipe.

Analyse design/ evaluate

Comparison between shop bought, takeaway and homemade.

Analyse lunch box snacks/ follow Eatwell guide advice.

Traditional                         Domestic

Design                              Transfer

Component                     Adjustment

Ratio                               Features

Technical                        Display

Modified                          Flexibility

Baking

Proving

Olfactory

Knead

Aeration

Chemical raising agent

Layer

Fats

Claw grip

Macronutrients

Micronutrients

Garnishes

Carbohydrate

Protein

Rickets

Paring knife

Eat well guide

Food poisoning

Nutrients

Additives

Reduction

Food provenance

Free range

Danger zone

SMSC Statement  Our aim is for our students to gain confidence within this subject.  We will explore the reasons for our obligation to provide safe, nutritional and hygienically prepared food.  Discussion around the understanding of the social, religious and ethical values of food and its importance to the Industry and its impact on society.  We support pupils to gain knowledge of how to keep them healthy and make informed choices about healthy eating and fitness. The course allows students to gain confidence in adopting healthy lifestyle choices, whilst considering nutritional benefits and budgeting. Knowledge of how our choices affect our environment and acknowledging our responsibilities to manage change.

 Spiritual

• Providing students with the opportunity to participate in making and evaluating food from other countries learning about others from the world around them.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements to make healthy life choices.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self-assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences, use their imagination and creativity when cooking.

Moral 

• By developing individual skills, confidence, independence and creativity through practical cooking lessons. Pupils learn and make decisions about food safety and hygiene.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Reflecting on the ethical issues around food such as price, income, fair trade, food miles and sustainability. Opportunities are provided to appreciate the views of others.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat

Social 

• Developing partnerships with outside agencies and individuals to extend pupils’ cultural and social awareness i.e. colleges/parents/chefs.
• Positive and effective links are made with the world of work through embedding career options into one of the biggest employers worldwide alongside invited community groups.

Cultural 

• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Pupils learn to cook a variety of recipes including traditional British foods and world foods.
• Pupils learn about Government guidance given on Healthy Eating and the concern for the health of the British population.

British Values are what bind us together as a national community, no matter what our ethnic, cultural or religious background.

Fundamental British values, include democracy, the rule of law, individual liberty and mutual respect, and tolerance of those with different faiths are not undermined in what we teach, or in what the students experience

1. Democracy:

• Begin the lesson by discussing with students different types of British dishes and allowing them to vote on which dish they would like to learn to cook. This democratic process empowers students to have a say in their learning experience.

2. Rule of Law:

• Emphasize the importance of following recipes and culinary techniques accurately to achieve desired results. Explain how adherence to cooking guidelines mirrors the rule of law in society, promoting order and consistency.

3. Individual Liberty:

• Encourage students to express their creativity by adding personal twists or variations to the traditional recipe, reflecting their individual tastes and preferences. This exercise demonstrates how cooking allows for individual liberty and self-expression.

4. Mutual Respect and Tolerance:

• Foster an environment of mutual respect and tolerance by encouraging students to appreciate and learn from each other’s cultural backgrounds and culinary traditions. Emphasize the importance of respecting diverse dietary practices and preferences.

5. British Identity and Culture:

• Explore the cultural significance of the chosen British dish, discussing its historical roots, regional variations, and role in British culinary heritage. Encourage students to reflect on how food shapes British identity and culture.

6. Community Engagement:

• Engage with the local community by inviting a guest speaker, such as a local chef or cultural expert, to share their knowledge and experiences related to the chosen dish. Encourage students to interact with the broader community through culinary events or activities.

By incorporating these British values into a home cooking skills food lesson, students not only learn practical culinary skills but also develop a deeper understanding and appreciation of the values that underpin British society.

Personal development/ Awareness days We will also be taking part in of food awareness days throughout the academic year such as:-

International eat an apple day 21^st September

World bread day Oct

Sugar awareness week Nov

English breakfast day Dec

National shortbread day 6^th Jan

Pancake day in Feb

Tortilla/Spanish Omelette day 9^th March

Stop food waste day April 24^th

National sausage roll day 5^th June

Healthy eating week June 10^th-14th

Baked bean month in July

Tasting/sensory analysis

Designing own bread.

Critical evaluation Practical’s

Apple Swans, Carrot shaping.

Cross curricular links

Embedded transferrable life skills, fine motor skills.

Hidden fruit and vegetables in cakes.

Seasonality.

Sensory analysis.

Victoria sponge practical.

Celebration cakes/ birthday, Christmas.

Meet requirements of the eat well guide:

Carbohydrates, protein, fat, dairy, Vitamins & minerals

Cross curricular links

Science – digestion

Maths – budgeting, weighing

Design 3 items for the lunchbox

Design a healthy/exciting panini.

Tuna pasta salad practical.

Cross curricular links

Current affairs- obesity crisis

Investigating spices, culture and cuisines

Stir fry with Chicken and noodles

Cross curricular links

Geography-food miles

Identifying societal issues with food distribution.

Food wastage.

Six R’s

Plan and prepare a budget meal.

Curricular links

Citizenship- making a difference in society

a recipe.

Having to adapt a recipe according to amounts required.

Improving design/ recipe.

Analyse design/ evaluate

Comparison between shop bought, takeaway and homemade.

Analyse lunch box snacks/ follow Eatwell guide advice.

Vocabulary to be taught

Process

Economic

Function

Evaluation

Theory

Benefit

Positive

Free range

Presentation

Mould

Food poisoning

Poaching

Vocabulary to

be taught

Food provenance

Bridge hold

Batter

Enzymes

Preservatives

Dietary fibre

Injure

Complex

Paysanne

Mould

Food poisoning

Poaching

 Spiritual

• Providing students with the opportunity to participate in making and evaluating food from other countries learning about others from the world around them.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements to make healthy life choices.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self-assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences, use their imagination and creativity when cooking.

Moral 

• By developing individual skills, confidence, independence and creativity through practical cooking lessons. Pupils learn and make decisions about food safety and hygiene.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Reflecting on the ethical issues around food such as price, income, fair trade, food miles and sustainability. Opportunities are provided to appreciate the views of others.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat

Social 

• Developing partnerships with outside agencies and individuals to extend pupils’ cultural and social awareness i.e. colleges/parents/chefs.
• Positive and effective links are made with the world of work through embedding career options into one of the biggest employers worldwide alongside invited community groups.

Cultural 

• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Pupils learn to cook a variety of recipes including traditional British foods and world foods.
• Pupils learn about Government guidance given on Healthy Eating and the concern for the health of the British population.

British Values are what bind us together as a national community, no matter what our ethnic, cultural or religious background.

Fundamental British values, include democracy, the rule of law, individual liberty and mutual respect, and tolerance of those with different faiths are not undermined in what we teach, or in what the students experience

1. Democracy:

• Begin the lesson by discussing with students different types of British dishes and allowing them to vote on which dish they would like to learn to cook. This democratic process empowers students to have a say in their learning experience.

2. Rule of Law:

• Emphasize the importance of following recipes and culinary techniques accurately to achieve desired results. Explain how adherence to cooking guidelines mirrors the rule of law in society, promoting order and consistency.

3. Individual Liberty:

• Encourage students to express their creativity by adding personal twists or variations to the traditional recipe, reflecting their individual tastes and preferences. This exercise demonstrates how cooking allows for individual liberty and self-expression.

4. Mutual Respect and Tolerance:

• Foster an environment of mutual respect and tolerance by encouraging students to appreciate and learn from each other’s cultural backgrounds and culinary traditions. Emphasize the importance of respecting diverse dietary practices and preferences.

5. British Identity and Culture:

• Explore the cultural significance of the chosen British dish, discussing its historical roots, regional variations, and role in British culinary heritage. Encourage students to reflect on how food shapes British identity and culture.

6. Community Engagement:

• Engage with the local community by inviting a guest speaker, such as a local chef or cultural expert, to share their knowledge and experiences related to the chosen dish. Encourage students to interact with the broader community through culinary events or activities.

By incorporating these British values into a home cooking skills food lesson, students not only learn practical culinary skills but also develop a deeper understanding and appreciation of the values that underpin British society.

Personal development/ Awareness days We will also be taking part in of food awareness days throughout the academic year such as:-

International eat an apple day 21^st September

World bread day Oct

Sugar awareness week Nov

English breakfast day Dec

National shortbread day 6^th Jan

Pancake day in Feb

Tortilla/Spanish Omelette day 9^th March

Stop food waste day April 24^th

National sausage roll day 5^th June

Healthy eating week June 10^th-14th

Baked bean month in July

Tasting/sensory analysis

Designing own bread.

Critical evaluation Practical’s

Cross curricular links

Embedded transferrable life skills, fine motor skills.

Sensory analysis.

Victoria sponge practical.

Celebration cakes/ birthday, Christmas.

Meet requirements of the eat well guide:

Carbohydrates, protein, fat, dairy, Vitamins & minerals

Cross curricular links

Science – digestion

Maths – budgeting, weighing

Design 3 items for the lunchbox

Design a healthy/exciting panini.

Chicken pasta salad practical.

Cross curricular links

Current affairs- obesity crisis

Investigating spices, culture and cuisines

Chicken curry practical

Cross curricular links

Geography-food miles

Identifying societal issues with food distribution. Food banks diminishing resources. Food wastage.

Plan and prepare a budget meal.

Curricular links

Citizenship- making a difference in society

Embedding/Developing skills

a recipe.

Having to adapt a recipe according to amounts required.

Improving design/ recipe.

Analyse design/ evaluate

Comparison between shop bought, takeaway and homemade.

Analyse lunch box snacks/ follow Eatwell guide advice.

Embedding/Securing skills

Vocabulary to be taught

Flavourings

Yeast

Ambient

Coat

Analysis

Function

Evaluation

Consumer

Temperature Probe

Casserole

Traditional

Features

Vocabulary to be taught

High risk foods

Coeliac

Food provenance

Eat well plate

Balanced diet

Best before

Priority

Marinade

Roasting

Cuisine

Adjust

Spiritual

• Providing students with the opportunity to participate in making and evaluating food from other countries learning about others from the world around them.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements to make healthy life choices.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self-assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences, use their imagination and creativity when cooking.

Moral 

• By developing individual skills, confidence, independence and creativity through practical cooking lessons. Pupils learn and make decisions about food safety and hygiene.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Reflecting on the ethical issues around food such as price, income, fair trade, food miles and sustainability. Opportunities are provided to appreciate the views of others.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat

Social 

• Developing partnerships with outside agencies and individuals to extend pupils’ cultural and social awareness i.e. colleges/parents/chefs.
• Positive and effective links are made with the world of work through embedding career options into one of the biggest employers worldwide alongside invited community groups.

Cultural 

• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Pupils learn to cook a variety of recipes including traditional British foods and world foods.
• Pupils learn about Government guidance given on Healthy Eating and the concern for the health of the British population.

British Values are what bind us together as a national community, no matter what our ethnic, cultural or religious background.

Fundamental British values, include democracy, the rule of law, individual liberty and mutual respect, and tolerance of those with different faiths are not undermined in what we teach, or in what the students experience

1. Democracy:

• Begin the lesson by discussing with students different types of British dishes and allowing them to vote on which dish they would like to learn to cook. This democratic process empowers students to have a say in their learning experience.

2. Rule of Law:

• Emphasize the importance of following recipes and culinary techniques accurately to achieve desired results. Explain how adherence to cooking guidelines mirrors the rule of law in society, promoting order and consistency.

3. Individual Liberty:

• Encourage students to express their creativity by adding personal twists or variations to the traditional recipe, reflecting their individual tastes and preferences. This exercise demonstrates how cooking allows for individual liberty and self-expression.

4. Mutual Respect and Tolerance:

• Foster an environment of mutual respect and tolerance by encouraging students to appreciate and learn from each other’s cultural backgrounds and culinary traditions. Emphasize the importance of respecting diverse dietary practices and preferences.

5. British Identity and Culture:

• Explore the cultural significance of the chosen British dish, discussing its historical roots, regional variations, and role in British culinary heritage. Encourage students to reflect on how food shapes British identity and culture.

6. Community Engagement:

• Engage with the local community by inviting a guest speaker, such as a local chef or cultural expert, to share their knowledge and experiences related to the chosen dish. Encourage students to interact with the broader community through culinary events or activities.

By incorporating these British values into a home cooking skills food lesson, students not only learn practical culinary skills but also develop a deeper understanding and appreciation of the values that underpin British society.

Personal development/ Awareness days We will also be taking part in of food awareness days throughout the academic year such as:-

International eat an apple day 21^st September

World bread day Oct

Sugar awareness week Nov

English breakfast day Dec

National shortbread day 6^th Jan

Pancake day in Feb

Tortilla/Spanish Omelette day 9^th March

Stop food waste day April 24^th

National sausage roll day 5^th June

Healthy eating week June 10^th-14th

Baked bean month in July

Breakfast, Lunches

Practical’s

vegetables, bread

Pasta.

Community project, to plan and prepare. Tbc

Potatoes, mince, rice

Sustainable fish farming

Budgeting

Quick cook meat

Revisit cross contamination chicken, desserts, BBQ

cheesecake

Meal planning, budgeting.

Prepare own dish, safely and hygienically

1.1 Select and prepare ingredients for a recipe.

1.2 Use cooking skills when following a recipe.

1.3 Demonstrate food safety and hygiene throughout the preparation and cooking process.

2 Understand the value of passing on information about home cooking.

2.1 Reflect on own learning about the value of gaining cooking skills.

2.2 Identify ways of passing on information about home cooking.

a recipe.

Having to adapt a recipe according to amounts required.

Re-cap of knife skills i.e. bridge and claw.

Cross curricular links

Embedded maths-weighing, measuring ratio and proportion of ingredients

Healthy eatwell plate and the importance of a balanced diet- Link to RSE (Relationships, sex & health education. Focus on literacy reading and adapting recipes.

Planting seeds according to seasonality.

Researching and comparing costs of growing and buying from supermarkets/farms

Cross curricular links

Geography-climate change & sustainable food

Food choices & impact on the environment. Healthy eating choices.

Re-cap of cross-contamination and the 5 C’s

Cleaning

Cooking

Cross contamination

Chilling

Covering

Cross curricular link

Embedded science how cooking methods scientifically impact on the nutritional values of a dish.

Citizenship- making a difference in society

Identifying societal issues with food distribution, Foodbanks, diminishing resources, food wastage

Plan and prepare a one course budget meal.

Organise a fundraiser.

Witness statements.

Learner record sheets, photo evidence.

Cross curricular links

Careers and employability skills-links with outside agencies.

Embedded literacy skills.

Gatsby benchmarks

2 + 4

Experiencing a working kitchen at the community centre.

Links to citizenship

Gatsby benchmarks

5 + 6

Gatsby benchmarks

5

Vocabulary to be taught

Dry frying

High risk foods

Priority

Roasting

Braising

Coat

Garnishes

Nutritional values

Accurate

Eat well guide

Timeplan

Vocabulary to be taught

Enzymic browning

Mould

Free range

Food provenance

Carbohydrates

Poaching

Allergies

Gluten free

Rickets

Hydration

Choosing ingredients, preparation and cooking using skills.  Pass information about home cooking skills. Reflection of own learning and the value of gaining cooking skills.

Spiritual

• Providing students with the opportunity to participate in making and evaluating food from other countries learning about others from the world around them.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements to make healthy life choices.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self-assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences, use their imagination and creativity when cooking.

Moral 

• By developing individual skills, confidence, independence and creativity through practical cooking lessons. Pupils learn and make decisions about food safety and hygiene.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Reflecting on the ethical issues around food such as price, income, fair trade, food miles and sustainability. Opportunities are provided to appreciate the views of others.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat

Social 

• Developing partnerships with outside agencies and individuals to extend pupils’ cultural and social awareness i.e. colleges/parents/chefs.
• Positive and effective links are made with the world of work through embedding career options into one of the biggest employers worldwide alongside invited community groups.

Cultural 

• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Pupils learn to cook a variety of recipes including traditional British foods and world foods.
• Pupils learn about Government guidance given on Healthy Eating and the concern for the health of the British population.

British Values are what bind us together as a national community, no matter what our ethnic, cultural or religious background.

Fundamental British values, include democracy, the rule of law, individual liberty and mutual respect, and tolerance of those with different faiths are not undermined in what we teach, or in what the students experience

1. Democracy:

• Begin the lesson by discussing with students different types of British dishes and allowing them to vote on which dish they would like to learn to cook. This democratic process empowers students to have a say in their learning experience.

2. Rule of Law:

• Emphasize the importance of following recipes and culinary techniques accurately to achieve desired results. Explain how adherence to cooking guidelines mirrors the rule of law in society, promoting order and consistency.

3. Individual Liberty:

• Encourage students to express their creativity by adding personal twists or variations to the traditional recipe, reflecting their individual tastes and preferences. This exercise demonstrates how cooking allows for individual liberty and self-expression.

4. Mutual Respect and Tolerance:

• Foster an environment of mutual respect and tolerance by encouraging students to appreciate and learn from each other’s cultural backgrounds and culinary traditions. Emphasize the importance of respecting diverse dietary practices and preferences.

5. British Identity and Culture:

• Explore the cultural significance of the chosen British dish, discussing its historical roots, regional variations, and role in British culinary heritage. Encourage students to reflect on how food shapes British identity and culture.

6. Community Engagement:

• Engage with the local community by inviting a guest speaker, such as a local chef or cultural expert, to share their knowledge and experiences related to the chosen dish. Encourage students to interact with the broader community through culinary events or activities.

By incorporating these British values into a home cooking skills food lesson, students not only learn practical culinary skills but also develop a deeper understanding and appreciation of the values that underpin British society.

Personal development/ Awareness days We will also be taking part in of food awareness days throughout the academic year such as:-

International eat an apple day 21^st September

World bread day Oct

Sugar awareness week Nov

English breakfast day Dec

National shortbread day 6^th Jan

Pancake day in Feb

Tortilla/Spanish Omelette day 9^th March

Stop food waste day April 24^th

National sausage roll day 5^th June

Healthy eating week June 10^th-14th

Baked bean month in July

Breakfast, Lunches, Main course and Desserts.

Pupils plan, budget & prepare

Independently. Re-cap H&S

vegetables, bread

pasta, time-planning

Potatoes, mince, rice

Sustainable fish farming

Budgeting

HACCP

Quick cook meat

Revisit cross contamination chicken, desserts, BBQ

Cheesecake

Meal planning, budgeting.

Prepare own dish, safely and hygienically

Health and hygiene certificate Level 2

2.1 Select and prepare ingredients for a recipe.

2.1Prepare ingredients as described in the recipes e.g. measuring, weighing, chopping, grating.

2.2 Show skills in cooking the dish following the instructions in the recipes e.g.frying, boiling, baking.

2.3 Prepare and cook food safely e,g,following safety rules

2.3 Prepare and cook food hygienically e.g. following rules for handwashing and food storage.

2.4 Presented food attractively.

3.1 identify ways to economise when cooking at home.Reflect on own learning about the value of gaining cooking skills.

4.1 Identify ways of passing on information about home cooking.

a recipe.

Having to adapt a recipe according to amounts required.

Re-cap of knife skills i.e. bridge and claw.

Cross curricular links

 Embedded maths-weighing, measuring ratio and proportion of ingredients

Planting seeds according to seasonality.

Researching and comparing costs of growing and buying from supermarkets/farms

Possible visit from local allotment grower.

Re-cap of cross-contamination and the 5 C’s

Cleaning

Cooking

Cross contamination

Chilling

Covering

2.4 Presentation

Cross curricular link

Embedded science how cooking methods scientifically impact on the nutritional values of a dish.

Citizenship- making a difference in society

Identifying societal issues with food distribution, Foodbanks, diminishing resources, food wastage

Plan and prepare a one course budget meal.

Organise a fundraiser.

Witness statements.

Preparing for assessment.

Learner record sheets, photo evidence.

Vocabulary to be taught

Evaluation

Consumer

Positive

Process

Consumer

Use by date

Temperature probe

Technical

Modified

Display

Function

Theory

Vocabulary to be taught

Transfer

Assistance

Adjustment

Inspection

Economise

Ratio

Bacteria

Danger zone

Organic

Benefit

Dietary Fibre

Enzymes

Cross curricular links

Careers and employability skills-links with outside agencies.

Embedded literacy skills.

Gatsby benchmarks

2 + 4

Visit from a professional chef to demonstrate a recipe.

Visit to a restaurant for experience

Gatsby benchmarks

5 + 6

Gatsby benchmarks

5

Choosing ingredients, preparation and cooking using skills.  Pass information about home cooking skills. Reflection of own learning and the value of gaining cooking skills.

 Spiritual

• Providing students with the opportunity to participate in making and evaluating food from other countries learning about others from the world around them.
• Acknowledging and exploring government guidelines for healthy eating and dietary requirements to make healthy life choices.
• By offering feedback and assessment that values pupils’ effort and achievements.
• Mutual respect is developed through the process of peer evaluation of each other’s work and standards. A pupil’s ability to self-reflect is developed through self-assessment.
• Both classroom and practical based lessons in Food offer pupils the opportunity to reflect on their experiences, use their imagination and creativity when cooking.

Moral 

• By developing individual skills, confidence, independence and creativity through practical cooking lessons. Pupils learn and make decisions about food safety and hygiene.
• Promoting participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
• Reflecting on the ethical issues around food such as price, income, fair trade, food miles and sustainability. Opportunities are provided to appreciate the views of others.
• Reflecting on the moral issues concerning food production in other countries of the world.
• Lessons and extra-curricular activities are offered so that pupils have enjoyment and a fascination to learn about the food they eat

Social 

• Developing partnerships with outside agencies and individuals to extend pupils’ cultural and social awareness i.e. colleges/parents/chefs.
• Positive and effective links are made with the world of work through embedding career options into one of the biggest employers worldwide alongside invited community groups.

Cultural 

• Giving pupils the opportunity to explore cultural differences in food and diet – to explore their own cultural assumptions and values.
• Pupils are encouraged to recognise and respect cultural and social differences of other pupils within food lessons.
• Pupils learn to cook a variety of recipes including traditional British foods and world foods.
• Pupils learn about Government guidance given on Healthy Eating and the concern for the health of the British population.

British Values are what bind us together as a national community, no matter what our ethnic, cultural or religious background.

Fundamental British values, include democracy, the rule of law, individual liberty and mutual respect, and tolerance of those with different faiths are not undermined in what we teach, or in what the students experience

1. Democracy:

• Begin the lesson by discussing with students different types of British dishes and allowing them to vote on which dish they would like to learn to cook. This democratic process empowers students to have a say in their learning experience.

2. Rule of Law:

• Emphasize the importance of following recipes and culinary techniques accurately to achieve desired results. Explain how adherence to cooking guidelines mirrors the rule of law in society, promoting order and consistency.

3. Individual Liberty:

• Encourage students to express their creativity by adding personal twists or variations to the traditional recipe, reflecting their individual tastes and preferences. This exercise demonstrates how cooking allows for individual liberty and self-expression.

4. Mutual Respect and Tolerance:

• Foster an environment of mutual respect and tolerance by encouraging students to appreciate and learn from each other’s cultural backgrounds and culinary traditions. Emphasize the importance of respecting diverse dietary practices and preferences.

5. British Identity and Culture:

• Explore the cultural significance of the chosen British dish, discussing its historical roots, regional variations, and role in British culinary heritage. Encourage students to reflect on how food shapes British identity and culture.

6. Community Engagement:

• Engage with the local community by inviting a guest speaker, such as a local chef or cultural expert, to share their knowledge and experiences related to the chosen dish. Encourage students to interact with the broader community through culinary events or activities.

By incorporating these British values into a home cooking skills food lesson, students not only learn practical culinary skills but also develop a deeper understanding and appreciation of the values that underpin British society.

Personal development/ Awareness days We will also be taking part in of food awareness days throughout the academic year such as:-

International eat an apple day 21^st September

World bread day Oct

Sugar awareness week Nov

English breakfast day Dec

National shortbread day 6^th Jan

Pancake day in Feb

Tortilla/Spanish Omelette day 9^th March

Stop food waste day April 24^th

National sausage roll day 5^th June

Healthy eating week June 10^th-14th

Baked bean month in July