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Food Technology

Knowledge Organisers - for the attention of parents and students

Thamesview Curriculum Intent and Implementation

As a community we have the highest aspirations for all our students, regardless of their background, and are ambitious in the breadth and depth of knowledge we want our students to gain in their subjects.

Our Curriculum has been designed using a Trivium framework encouraging students to Know Well, Think Well and Communicate Well. Students need to develop rich foundational knowledge, be able to think and deepen their understanding through questioning, discussion and debate. Be able to communicate and express their learning in a variety of forms.

As Tom Sherrington states in The Learning Rainforest, Knowledge is key in a curriculum but so too is the ability to develop capacity to question and challenge, to engage in dialect of the trivium*, to contribute to debate and conversation.”

Thamesview seeks to go beyond a curriculum based on knowledge alone, to a curriculum that builds thought, expression and character.

The Trivium as outlined by Martin Robinson has three parts for students;

Knowledge (AKA Grammar):

Learning involves connecting new information with what is stored in our long-term memory.  Therefore, limited prior learning can limit our future learning.  Development of a rich knowledge base essentially makes us more intelligent by creating more branches for new learning and ideas to connect with.  Without much foundational knowledge of a topic it is difficult for learners to form their own ideas and to work independently.  Teachers have a vital part to play in leading the learning process to ensure that conceptual understanding progressively builds over time.  The curriculum must be coherently constructed and sequenced across subject disciplines to achieve this.   The development of a broad vocabulary is also a key part of this pillar. Thamesview places high importance on every subject area having a coherent and strong approach to successfully improving and strengthening disciplinary literacy within our school. This work is based on the research of the EEF and Alex Quigley.

Elements of Teaching & Learning related to Knowledge:

  • Clarity through explanations & modelling 
  • Responsive teaching strategies
  • Repetition & spaced retrieval practice 
  • Regular low level stakes assessment to identify and close gaps & address misconceptions.
  • Disciplinary Literacy strategies to secure and cement knowledge for learners.
  • Relevant Rosenshine principles of effective implementation – Thamesview School expects all staff to know and implement Rosenshine principles in curriculum implementation.  

Exploration (AKA Dialectic):

Simply knowing things is insufficient. Encouraging our students to think, debate and consider alternative views is a vital part of the education we provide.  Knowing things without the skill to explore knowledge further is of limited value to our students in the wider world. We encourage our students at Thamesview to be respectful of others, to be resilience when learning or when ideas are challenging, to be ambitious for themselves, seeking to take knowledge beyond the just knowing and retaining of facts.

Elements of Teaching and Learning related to Exploration: 

  • Real world experience, challenges and experimentation  
  • Debate, critical thinking & deep questioning
  • Problem solving & reflection
  • Character Education
  • Relevant Rosenshine principles of effective implementation – Thamesview School expects all staff to know and implement Rosenshine principles in curriculum implementation.  

Communication (AKA Rhetoric):

We want our students to leave Thamesview confident communicators. Explaining ideas publicly strengthens knowledge.  This pillar is not, however, limited to public speaking.  Any performance involves communication, whether it be a Sporting or creative performance, essay, speech or exhibition of work.  These performances help to develop a range of qualities that prepare our learners well for their future lives.  Ensuring all our learners can communicate in a clear, articulate and convincing manner, in a variety of ways, is vital.  

Elements of Teaching & Learning related to Communication:

  • Public performance & extended writing   
  • Presentations, exhibitions and displays.
  • Demonstrating Thamesview Character values.
  • Relevant Rosenshine principles of effective implementation – Thamesview School expects all staff to know and implement Rosenshine principles in curriculum implementation.   At Thamesview we aim to build our curriculum around five key principles.
  1. A curriculum that has Coherence for students – explaining to them what they are learning and when and why.
  2. A curriculum that provides all students with a wide and deep range of Experience(s).
  3. A curriculum that equips students with Knowledge and the ability to use it, develop it and be inspired by it.
  4. A curriculum that Expands horizons for students.
  5. A curriculum that represents all creating a sense of Belonging

Thamesview Sixth Form Curriculum Intent and Implementation

Intent:

At Thamesview 6th Form, our goal is for all students, staff, parents and carers to develop a sense of a shared ambition for success, and the resilience to achieve that ambition. Our shared vision is for all students to leave Thamesview 6th Form as knowledgeable, respectful global citizens who are fully prepared to overcome all challenges that come their way in a rapidly changing society. In achieving this, we consider that wider opportunities in the 6th form are essential to the holistic development of our students. Students have the opportunity to become part of the Student Leadership Team as well as being part of an active academic and pastoral mentoring programme that supports students in the lower school.

At KS5 we offer a varied curriculum made up of A levels,  Vocational courses, and the Extended Project Qualification. Students are able to commence a Foundation Pathway should they fail to meet the Level 3 pre-requisites. This breadth of choice allows students to specialise and focus their learning on three key areas of study and provides access to higher education, apprenticeships and straight-to-work options. In the 6th Form, we provide high quality careers guidance and experiences to ensure that students embark on the correct programme of study or employment pathway for them. All students will be exposed to advice and guidance from our Careers Advisor.

We aim to map our values and vision across the KS5 curriculum. To support this, each department has a clear statement of its curriculum intent, implementation and impact; additionally, each department has its own curriculum map.

Students are mature in how they work and behave. They are keen to go to university and, with good careers advice, have begun to think carefully about their futures. They are good role models for younger pupils.” (Ofsted, 2018)

At Thamesview 6th Form, our intent is trivium. As outlined by educationalist Martin Robinson, we expect all students to “know well, think well, communicate well”.

Know well: To achieve this, all 6th Form students will be exposed to the best knowledge in their curriculum. Schemes of Work have been carefully designed to ensure that students are able to build on prior learning and knowledge. In most cases, this will be done through ‘do it now’ activities that are prominent in lessons at KS5. Core knowledge is identified and embedded in the fabric of teaching and learning so that students are able to articulate what needs to be retained in their long-term memory. Where possible, hinterland, substantive and procedural knowledge will be utilised to support the core knowledge taught; this will often include trips outside of the classroom, processes and narratives to reinforce understanding. As a member of the 6th Form, students are encouraged to build their resilience for their chosen subjects and read outside of the curriculum; all students will be given a core reading list and a wider reading list for their chosen subject area; this will enable the application of subject terminology to specific tasks and case studies where applicable.

Think well: At Thamesview 6th Form, questioning is planned in line with the curriculum and the core knowledge required. As preparation for life after 6th Form, students at KS5 are encouraged to critically explore ideas and concepts beyond the recollection of facts. To demonstrate ambition, students are encouraged to ignite debate and discussion amongst their peers and demonstrate that they are aware of other perspectives and viewpoints. Often, teachers will use pedagogic models that encourage students to be more independent in their thinking and learning, this will often include working on the foundations of Vygotsky’s Zone of Proximal Development and Bruner’s scaffolding techniques.

Communicate well: At KS5, assessments are either low stake demonstrating retrieval of knowledge or cumulative end of unit assessment. At level 3, assessments will tend to be extended pieces of writing that require analytical and evaluative skills. Schemes of work have been carefully developed to ensure that any mis-conceptions are planned for. Furthermore, communication is also done in the form of articulate debates which enthuse and stimulate discussion around a specific topic area.

Our shared vision is for all students to leave Thamesview 6th Form as knowledgeable, respectful global citizens who are fully prepared to overcome all challenges that come their way in a rapidly changing society- whether that be for Higher Education or the workplace. We deem it important that students can leave with the necessary skill set to analyse, evaluate and communicate effectively. In achieving this, we consider that wider opportunities in the 6th form are essential to the holistic development of our students. Students have the opportunity to become part of the Student Leadership Team as well as being part of an active academic and pastoral mentoring programme that supports students in the lower school.

Implementation:

At Thamesview 6th Form, students can expect a high quality education that is centred on the individual needs of each student. We believe passionately that every young person, regardless of social background or previous experiences, deserves the chance to succeed in education and that is why we expect high standards of effort and behaviour from all of our students. Our curriculum implementation ensures that each student is able to access a curriculum pathway that enables them to make the best progress.

We offer three pathways:

  • Pathway A that is made up of Level 3 courses and the Extended Project Qualification (2 years)
  • Pathway B mirrors Pathway A but allows students to resit their Math and English in dedicated timetabled lessons.
  • Pathway C is a foundation year, best suited for those that have not met the pre-requisites of the Level 3 courses (1 year)

We aim to shape and evolve our students to be as independent in their studies as they can possibly be and prepare them for life after the 6th Form. It is imperative that students are able to take responsibility for their own learning and complete all activities that are required in class and also sat as homework. All lessons will be planned in line with the school’s teaching and learning policy and teachers will plan for regular summative and formative assessment points. As a member of the 6th Form, students will be required to abide by the school rules (where applicable) and adhere to the dress code.

All students will be given the chance to partake in Year 12 work experience. Additionally, students will be given plenty of opportunities to attend University open days and career/ apprenticeship fairs. These experiences will help prepare our students for life after Thamesview 6th Form.

“I’m very impressed with the standard of lessons being delivered with a variety of tasks” (Parental feedback, 2021)

At Thamesview 6th Form, implementation is centred around Rosenshines ‘Principles of Instruction’. It is important that in all lessons, a review of previous learning takes place; in most cases this will be done in line with low stake assessments and the ‘do it now’ activities. New material will be presented in small, manageable steps in line with the scheme of work and the specification, whereby questions will be asked to ensure that any misconceptions are addressed. At KS5, questions will tend to be analytical and evaluative in nature so that the student is able to reflect on cause and consequences. At Thamesview 6th Form staff and students have many resources available to enable them to model key concepts and pieces of work, whether this be technological or pedagogic, students can use these processes to help guide them through their work. As previously mentioned, scaffolding techniques are used to enable students to reach their full potential. Where possible, independent practice is encouraged whether this be in the form of wider reading, peer teaching or research specific tasks.

Impact:

Results have been improving year on year since opening in September 2017. We have achieved a 100% pass rate for each cohort and surpassed Kent averages. 100% of our students who made University applications received entry to their first choice universities. This is due to the hard work and dedicated of both students and staff where we strive for excellence on a daily basis.

From a Teaching and Learning perspective, at Thamesview 6th Form there are a range of measures used to evaluate the impact of the curriculum. These include:

  • Progress measures using formative and summative assessment
  • Observation of pupil engagement during drop-ins, lessons observations and learning walks
  • Deep Dives carried out in conjunction with partner Gravesham Schools
  • Director led work scrutiny
  • Reviewing attendance data
  • Student/ parental surveys
  • Destination data and follow up calls to students, parents and carers to ensure transition to University, apprenticeship or employment has been successful.

We aim to map our values and vision across the KS5 curriculum. To support this, each department has a clear statement of its curriculum intent, implementation and impact; additionally, each department has its own curriculum map. Schemes of Work will be reviewed year on year so that necessary amendments can take place if need be.

Student success stories (2020):

“Nga Siene received the equivalent of two A* and one A at A-Level is studying International Business at Greenwich University”

“Alex Austin received the equivalent of two A* and one A at A-Level is studying Film and Screen Arts at Plymouth College of Art”

“Jamie Ward received the equivalent of two A* and one A at A-Level is studying Law at Canterbury University”

“Jamie Rafferty received the equivalent of one A*, one A and one B at A-Level is studying Digital Music and Sound Art at the University of Brighton”

“Molly Maxted received the equivalent of two A* and is studying Law at Greenwich University”

 

Subject Curriculum Intent and Implementation

Curriculum Intent for Food Technology, Food and Cookery

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for 10% of the total workforce. Over the last 10 years, 25% of all new jobs have been within the hospitality and catering sector with the majority of roles falling within the 18-24 age groups. Therefore, highlighting the significance of the opportunities this subject offers.

The curriculum will promote a love of Food and vocational education exploring the different types of Food based skills. Learners will not only experience a variety of practices within Food but will hone both subject specific technical skills and transferable personal management skills. The aim of all lessons will be to increase and embed the appropriate skills and increase awareness of professional practitioners to ensure all students are performing to the best of their ability. Students will experience a robust basic skills package across all our subjects providing them with solid grounding in a broad array of areas within Food. This in turn allows learners to make informed decisions about their pathways in KS4 and while at the same time ensuring they have the skills knowledge needed to succeed for life beyond school.

The Food curriculum within Year 7 will offer students an opportunity to develop competence to excel in a broad range of cooking activities, improving their skills through practical lessons.  Students will learn set skills and develop their ability to perform these in the kitchen attempting a range of techniques and dishes. The range of skills taught are; Safe use of a knife practicing the claw and bridge method, identify some basic hazards and the control measures to prevent the harm, demonstrate an understanding of food safety and health and safety, basic knowledge of the importance of a balanced diet,  independence and confidence in preparing and cooking food and recognition a range of utensils used in the practical area, how to follow the correct procedure for hand washing when preparing food, importance of personal hygiene when preparing and cooking food, cutting a wider range of ingredients, describe a dish using sensory words, know the reason for the Eatwell guide, identify the food groups within the Eatwell guide and link to examples of foods.

The Food curriculum within Year 8 will offer students an opportunity to develop competence to excel in a broad range of international cooking activities, improving their skills through practical lessons focused around the creation of the dishes.  Students will learn set skills and develop their ability to perform these in the kitchen attempting a range of techniques required to create a successful international dish. The range of skills taught across that year group are; practical skills focused around how to use an oven safely through identifying hazards related to the appliance, utensils associated with the relevant dishes, international cuisine techniques and processes, parts of the cooker required to attempt such cuisine, how to wash up in an organised manner, make links to some pathogenic bacteria, discover different seasonings, range of ingredients that can be used to flavour dishes, how to use gas and electric cookers, how to prepare and cook meat safely to prevent food poisoning, organisational skills to keep the work area tidy and free from contamination.  

The Food curriculum within Year 9 will offer students an opportunity to develop competence to excel in a broad range of cooking activities such as the creation of sweet/savoury dishes, pastry products and healthier takeaway cuisine. Over the course of the year students will improve their skills through practical lessons related to the products to be introduced.  Students will learn set skills and develop their ability to perform these in the kitchen attempting the range of techniques and dishes with the support of the teacher and technician. The core knowledge would be; how the same dish can be sweet or savoury, know how to achieve better results when using certain techniques, know the functions of some ingredients and why certain flours are used for different products, discover how certain techniques can affect the outcome of the dish, understand the functions of specific nutrients required for the body, how to increase the nutritional content of popular foods, basic information found on a food label, link of temperature to bacteria and how it can affect food, know the range of coatings used for products.

 

Food And Cookery – Year 10 & Year 11

The Food curriculum within Key Stage 4, which consists of Year 10 and Year 11, will offer opportunities for students to become more independent and take more control over their learning lessons through participating in a range of activities.

Year 10 and 11 will be following a food and cookery vocational course in which there will be a clear link to learning of the skills developed in KS3 Food. During the course students will tackle more complex and demanding cooking activities and get involved in a range of activities that develops their knowledge in food and cookery being able to adapt recipes to suit the needs of different groups of people. Aspects of the core knowledge within units will include; knowing how food can cause ill health, understand how to  meet health and safety requirements,  be able to propose a hospitality and catering provision to meet specific requirements,  have knowledge of where our food comes from and how it is processed making links to the environment and understand the importance of nutrition when planning menus.

This qualification will enable learners to develop their personal interest and skills in cookery that will help them to prepare food that is healthy and nutritious. These vocational skills will help the learner to make appropriate food choices and provide a balanced diet for themselves and others. The ability to plan, prepare and present food is an essential life skill. These skills can readily be transferred to further study or employment within the food sector. Any of these can give you a full-time job with excellent career opportunities.

Links to Whole School Intent.

Write the connection to the School Intent here – Trivium (Martin Robinson)

Students develop their vocabulary through discussions about safe working practices, sensory descriptive words, names and purposes of utensils, ingredients with different purposes, reading recipes through their use of technical vocabulary which links to grammar related section of trivium and promotes whole school literacy. Students then apply use the knowledge and facts from the grammar to support them in the application of skills and understand what skill they need to apply for that section of the practical. Students are encouraged to work independently following and adapting a recipe, focusing on healthy eating where possible which shows the proper use of the knowledge and understanding by applying skills all together to make a dish or meal. Students are taught to adapt and show resilience when a technique is difficult as well as being challenged through practical skills such as measuring, timings and temperature and effective use of mathematical terminology.

Curriculum Implementation for Food Technology, Hospitality and Catering.

  • Teachers will plan well-structured lessons including all aspects of the Rosenshine’s principles of instruction throughout the academic year.
  • A clear focus to lessons that connects to previous learning and develop student’s ability
  • Creating opportunities for all students to be inspired and achieve through clear differentiation strategies to allow all levels of ability to access learning
  • Teachers will promote good progress and outcomes for all students as well as making productive use of assessment to influence teaching strategies.
  • Maintaining high expectations for all students in relation to participation in practical and progress appropriately in line with their ability.
  • Practical lessons will be progressive, differentiated and inclusive. They will be challenging whilst supporting the needs of all students
  • Performance – being able to apply skills with different practical dishes,
  • Students will have self- assessment opportunities to use their knowledge to analyse their own and others performances to identify strengths and weaknesses.
  • Students will use feedback from assessments to identify their own strengths and weaknesses that need to be developed or improved.
  • Teachers use assessments to inform teaching and identify gaps in knowledge. Assessments will be based on what content has been taught in the schemes of work and will show how effective teaching has been.  
  • Teachers provide a variety of learning opportunities that could include investigation and problem solving, research and finding out, self‐directed learning, group/pair/whole class collaborative work, independent work, asking and answering questions.

 

Links to Whole School Implementation.

  • The whole school implementation is ‘Rosenshine’s Principles of Instruction’. Concepts such as; reviewing material, questioning, sequencing concepts and modelling are applied within the classroom. Food is predominantly a practical subject, therefore concepts from the ‘principles of instruction’ such as modelling are used regularly to enhance learning and progression. Within Food students will have to be modelled skills like cutting and onion and the rubbing technique for scones in Year 7 in contrast to Year 10 where they have to understand how the hospitality provision operates. Sequencing is used through schemes of work, they start with learning about food hygiene and safety and safe use of utensils/knives before they even attempt to use food practically in Year 7 in comparison to Year 9 where they have to know how to create dishes with pastry. In KS4 Hospitality and catering sequencing is evident through the order of Units, Unit 1 is all about health and safety and food hygiene which leads into Unit two where they have to apply this knowledge practically in the kitchen though cooking dishes. Throughout the teaching and learning questioning methods are used to check for understanding and progression as well as material reviewed to identify gaps in knowledge and if content that needs to be re-visited.
  • Formative assessment in that is low stakes takes place every six lessons within Food. The assessment KS3 is configured and through students completing practical based assessment where they have to apply the skills they have learned over those six lessons. However, at KS4 they assessments will be theory based to prepare them for the examinations that they have to take part in during the vocational course. In addition to this there will be two summative assessments per school year, within food this will be based on their practical skills and execution of there dish they have to create that term. All of the assessment we implement is there to help inform teachers and students of where the gaps in knowledge are which the leads to more effective planning for subsequent lessons.  
  • Subject knowledge and pedagogy are developed through planned CPD sessions throughout the school year. The CPD sessions can focus on a range of areas such as behaviour, inclusion, assessment and whole school literacy. In addition to this department sessions are used to develop subject knowledge and enhance teaching and learning.

How Impact is measured within the department

  • Data from assessments will be used to track student’s progression and learning during the academic year. Data will enable to teachers to see if students are working below, working at or working above the specified criteria. This data will be compared from previous data drops throughout the school year to see in progression is evident. In addition to this, teachers will address misconceptions and address any opportunities for students to improve in all aspects of the subject. 
  • Learning walks, student voice and deep dives will be a significant part in ensuring that the school’s intent of trivium and implementation of Rosenshine is being practiced in the classroom. In addition to this department meeting time will be used to re-visit aspects of the intent and implementation. As well as this sharing of ideas and good practice around these areas will increase the effectiveness of the intent and implementation. 

Schemes of work

Subject Core Knowledge Maps

Homework

What is being studied each term

Contacts for the department

Kim Abrey k.abrey@thamesview.kent.sch.uk
Avril Reeve a.reeve@thamesview.kent.sch.uk

 

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