1. Food Teacher Professional Portfolio
“Demonstrating learning and progression through skills”
Add a poll to the screen:
Role in school
Key stages taught
Subjects taught
Have you got a food background? If not, please tell us what your previous specialism was.
Kath Callaghan

2. Key Stage 3
Plan a student’s whole practical experience in Food through key stage 3 to key stage 4
It is important to create a sound base to build upon.
Develop skills in a logical order to embed knowledge, understanding, experience and give students self-confidence.
CONSIDER:
Number of lessons?
Size of group v facilities available?
Lesson length?
What you feel confident with?

3. Include practical dishes, you are comfortable with, that will ensure you deliver the Key Stage 3 criteria and challenge your students:
Apply the principles of nutrition and health.
Cook a repertoire of predominantly savoury dishes, so they can feed themselves and others a healthy and varied diet.
Become competent in a range of cooking techniques.
Able to select and prepare a range of ingredients.
Use a range of utensils and electrical equipment.
Applying heat in different ways.

4. Use awareness of taste, texture and smell to decide how to season dishes and combine ingredients.
Ability to adapt and use own recipes.
Understand the source, seasonality and characteristics of a broad range of ingredients.

5. Students should also understand:
Local produce
Seasonal foods
Provenance
The sourcing of ingredients (where food comes from)
Culinary traditions associated with food from different cultures
How ingredients work in recipes?

6. Some of your students may never have used a cooker or sharp knife before year 7. Others may be accomplished cooks
Choose recipes to:
Match the criteria
Give them skills for life and health
Confidence
and the LOVE OF COOKING
Not all students will go on to study Food at Key Stage 4 but …how well prepared will those be that do?

7. Practical skills @ KS4 to include:
Knife skills
Preparing fruits & vegetables
Use of the cooker (hob, oven, grill)
Cooking methods (dry / moist)
Prepare, combine & shape
Sauce making
Tenderise and marinate
Dough
Raising agents
Setting mixtures
Build upon:
Previous experience
Skills learned
Student preferences

8. Think about the PROGRESSION OF SKILLS when selecting which dishes to make in which year group.

9. Now it is your opportunity to consider how basic food skills can show progression in the choice of recipes as students go through your school.
Think about:
Skills
Safety points
Understanding

10. Year 9 (multi-cultural)
Skills progression
Year 7:
Vegetable soup
Year 8 (seasonality)
Dish:
Skills & knowledge
Skills & knowledge
Knife skills
Using the hob
Hand blender?
Cooking with hot liquids
Vegetable preparation
Year 10 (special diet)
Dish:
Year 9 (multi-cultural)
Dish:
Skills & knowledge
Skills & knowledge

11. Prepare, combine & shape
Examples:
Skills
Year 7
Year 8
Year 9
Year 10
Dough
Bread rolls
Pizza
Quiche Lorraine
Naan,
Chicken Pie
Hot X buns
Lemon Meringue Pie
Prepare, combine & shape
Burgers
(shallow-frying)
Chicken nuggets
(baking)
Fishcakes
Scotch eggs
(deep-fat frying)
Sauce-making
Ragu sauce & pasta
Macaroni cheese
Lasagne
Fish pie
Raising Agents
Cheese scones
Swiss roll
Sausage Rolls
Cheese & ham gougeres
Introducing a new skills or recipe? – Best to practice first!!