Curriculum intent, implementation, and impact
This is a level 2 work-related qualification that will help students to develop:
The intent of our BTEC home cooking curriculum is to furnish our students with an appreciation of nutrition and healthy eating; a deep and broad understanding of food, as well as instilling a love of cooking. Learning how to cook healthy, tasty, and economical meals is a crucial life skill everyone should be taught.
Throughout their time at Kickstart, we aim to encourage increasingly independent learning and responsibility through practical participation. The department teaches students a wider understanding of environmental impacts of food production and an understanding of sustainable choices such as: seasonal, local foods, the importance of food provenance, as well as the scourge of food waste.
Our students also learn about multicultural foods which enhances student’s understanding of different cultures and religions in the UK, leading to a more liberal and tolerant attitude towards others.
During the programme of study, staff will support students to:
Lessons are engaging because they are rigorous. Students want to succeed, and, through hard work and achievement, they want to learn more. Modelling, and an excellent range of quality resources, is a key aspect of teaching in food.
Through regular feedback and guided practice students master key concepts and processes.
Teachers explicitly teach students how to investigate, learn and revise so that they can be successful in regular knowledge tests, this will be achieved through ongoing assessments, skills tests to assess their recall knowledge ability.
This helps to ensure long-term retention of core principles from Year 10 through to Year 11 and beyond.
Practical opportunities in year 10 and11 provide students with real hands-on learning contexts to apply their knowledge.
Key concepts are revisited over key stages as well as between lessons to practice retrieval and recall.
Students are taught the safety and hygiene rules of the working kitchen, there are steps to gain confidence and be more competent in the kitchen environment. The range of skills used within the working kitchen help students to create food for themselves and others to a high standard of hygiene and presentation.
The skills taught use a different range of equipment such as blenders, steamers, mixers, and food processors.
All students are encouraged to partake in the activities within the kitchen; students are also encouraged to discuss and evaluate their work with peers and staff alike. The documentation is important as this encourages changes to their product next time they choose to make it again.
All students, when entering the working kitchen for the first time, are obliged to follow an introduction to cook programme to assess baseline knowledge.
In KS4 pupils are offered BTEC home cooking skills level one and level two qualifications. This is a rewarding programme built on work students have previously completed throughout their time at school.
There is an element of theory-based study when working towards this qualification.
Throughout KS4 students will be learning how to cook food from scratch and understand the importance of a balanced diet. Some of the foods that the students will be making are dressings, sauces, pasta, potatoes, (using different methods and equipment) bread, and international cuisine.
The qualifications are recognised throughout the world of work and go towards the building of a CV. Careers available to pupils upon completion of their study include but are not restricted to; kitchen porter, chef, waiting staff, restaurant work, baker, farming, food scientist, nutritionist, teaching and travel and tourism.
Whitechapel Way,
Priroslee,
Telford,
TF2 9PQ
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