Food & Hospitality

 
 

Our fundamental aim in the Food Technology Department is to support all our students in developing essential life skills.  A balanced diet improves the quality of life and life expectancy.  We want our students to be able to make positive food choices, for them to maintain a healthy weight and be healthy.  A good diet is also vital for concentration, mental health and general wellbeing.  All Highfields students should leave us with these principles of a healthy lifestyle instilled in them. 

We aim to make Food Technology accessible to all students.  The Department is committed to offering a broad experience of Food and Nutrition, providing a wide range of opportunities to all students. 

All Food students will be self-motivated and confident learners, who can work independently or as part of a team.  We aim to not only develop the skills and knowledge of cooking and nutrition, but also a wider range of ‘softer’ skills, including planning, time management, organisation and resilience.  Our hope is that students are provided with a context through which to explore the richness, pleasure and variety that food adds to life. Students will also be able to apply their learning from other subject areas, such as Maths, PE and Science.   

Students will be aware of the ever-changing trends and issues related to Food. As a department we aim to keep lessons as relevant as possible to what is happening in the real world, such as the increasing rise in food poverty, food waste and childhood obesity rates.  

The curriculum is mapped so that each year builds on previous learning and skills development.  Students are constantly expected to use their prior learning, to enable them to be successful with their current work.  We have designed the curriculum to deliver a good balance of practical and theoretical learning during each Key Stage. 

The Food and Nutrition curriculum will be based on the following areas of learning:

  1. Making

  2. Planning

  3. Sustainability

  4. Nutrition

  5. Food Science