John Spendluffe Technology College
 
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  Technology Department - Food    
 
         
 
Technology Department
     
         
  Food Teacher: Ms S Kirk      
         
  Departmental Aims:      
  The department focuses it aims on Healthy Eating. Food Technology for Year 10 and Year 11 students (Key Stage 4) starts in Y10 and for the first 2 terms we build on further developing their practical basic skills in cooking  and making a range of products as well as further developing their knowledge of the different aspects in Food Technology.       
         
  GCSE coursework is worth 60% of students' overall mark, while their exam is worth 40%. Their Task is to develop a new healthy product which could be sold in a supermarket - the focus being on healthy eating and being able to know what healthy eating means and why it is important. Additionally, students conduct research, produce questionnaires and study existing products to see what attracts people to them. Students also select and making a range of dishes to demonstrate their skills, which culminates in a final (healthy) product in Unit 1 and a creative and innovative product in Unit 3.      
         
  KS4 Food      
         
  New Food Technology GCSE - Unit 1      
  The Food course comprises 4 units:-      
 
Unit 1:   Introduction to designing and making: a practical controlled assignment (The present year
    10's are working on the theme ‘Special Diets’)
     
Unit 2:   Sustainable Design: a 1 hour written examination paper
     
Unit 3:   Making quality products: a second practical controlled assignment (Themes include: Foods
    from Around the World, Increases the intake of fruit and/or vegetables)
     
Unit 4:   Technical aspects of designing and making: 1¼ hour written examination paper
     
         
  The Controlled Assignments are set by OCR, the Examination Board
Choice of topics is limited for the first Unit but provides greater choice in Year 11.
     
 

Controlled assignments involve:-
Research & investigation skills
Drawing & designing skills
Modelling
Making products
Evaluating products
Each is restricted to 20 hours in college lesson time; although students are expected to carry out research and some preparation work in their own time to assist their learning

     
  During Year 10, students will complete Units 1 and 2 which is equivalent to ½ a GCSE.
They will carry out the remaining 2 units to complete their course in the summer of year 11 when they will be awarded the full GCSE
     
         
  Do you enjoy:-      
 
  • food (eating it and cooking it)
  • being creative and trying new things
  • learning through experience
  • working independently
  • aiming for good GCSE grades?
     
  Then the Food Technology GCSE could be for you      
         
  Summary of Food GCSE Results
     
 
Board OCR
Syllabus 1954
     
 
     
 
Year 2012 2011 2010 2009 2008 2007
% A – C passes 79 61 31 51 43 27
     
         
         
  A selection of student files for use in the GCSE - Unit 1:      
  Word Bank - Examples of words to use when filling in sensory sheets >>      
  Blank Plan of Work - flow chart - for Final Product >>      
  Check list for unit 1 practicals >>      
  Coursework advise & planning Food >>      
  Evaluation against Specification part example >>      
  Evaluation against the specification >>      
  Final Product - Reasons for Ingredients and Equipment >>      
  Final Product Example of Plan >>      
  Ingredients and practical skills worksheet >>      
  Introduction to New GCSE (PowerPoint) >>      
  Pupil checklist of work needed to be researched or completed >>      
  Sensory testing chart for Final Product >>      
  Sensory testing Chart for 4 trialled products >>      
  Skills List for practical work >>      
         
  A selection of student files for use in the GCSE - Unit 3:      
  Check Sheet for Unit 3 >>      
  (1) Ideas for Sketches for practicals (Blank) >>      
  (1a) Ingredients Sheet for 4 products (Blank) >>      
  (2) Forward Plan of Work (Blank) >>      
  (3) Sensory Chart for 4 dishes (Blank) >>      
  (4) Evaluation against the Specification (Blank) >>      
  (5) Final Design Proposal >>      
  (6) 1st Modification (ingredients & costs) (Blank) >>      
  (7) 2nd Modification (ingredients & costs) (Blank) >>      
  (8) Sensory Testing Chart for 1st Modification (Blank) >>      
  (9) Sensory Testing Chart for 2nd Modification (Blank) >>      
  (10) Final Ingredients (inc.costs) (Blank) >>      
  (11) Plan of Work Flowchart for Final Product (Blank) >>      
  (12) Sensory Testing Chart for Final Product (Blank) >>      
  Completed Product Specification (example) >>      
  Evaluation against Specification (example) >>      
  Final Product - Reasons for ingredients and equipment (example) >>      
  Flowchart for Final Product (example) >>      
  Information on writing a product specification >>      
  Skills List for Practical Work >>      
         
         
         
  Future Chef Local Finals 2013 - JSTC student serves up a treat      
 
JSTC this year entered for the third year running a national cooking competition organised by Springboard whose chairman is celebrity Chef Brian Turner.
     
         
 
Year 9 student Jessica Jackson won the school heat in September 2012, and went on to cook at the Local Finals held in Stamford on January 26th 2013. She competed against four other schools. Judging this year was extremely difficult due to the very high standard of dishes presented. Judging was indeed very close between the top 3 students which included Jessica with the winner being last year’s National Final competitor – Hayley. However, Jessica was highly complemented by all the judges on her Chocolate Fondant dish, and Chef Daniel Bustea referred to the dish as being ‘sublime’ and one of the ‘finest fondant’s he has ever tasted’
     
         
 
Future Chef - Jessica Jackson   Future Chef - Jessica Jackson
     
Future Chef - Jessica Jackson   Future Chef - Jessica Jackson
     
Future Chef - Jessica Jackson   Future Chef - Jessica Jackson
     
         
 
It was a great opportunity for her to experience working in a professional kitchen and to receive feedback from the selected group of professional chefs, and also one of the very few who have taken part and been offered a job by Daniel Bustea Executive Chef – Marriot Hotel Peterborough.
     
         
         
  Future Chef Competition - 2012/2013      
  For the 3rd year running the school heat of Future Chef Cooking Competition took place on Friday 14th September at JSTC.      
         
  Students taking part and the dish they cooked were:      
 
  • Abigail Stretton - Spaghetti Bolognese
  • Katie Barker – Spicy Prawns with Noodles
  • Page Baker – Lemon Chicken with Peppers Stuffed with Cheese
  • Ruby McClennan – Risotto with White wine and Spinach
  • Jesssica Jackson – Spicy Chicken with Home made Tortillas
  • James Frame – Pork Loin with Pear and Stilton
  • Luke Foster – Vegetable Chilli
     
  Choosing a winner was very difficult, as all dishes were to a very high standard. However, the student who was chosen to go through to the next round in Stamford was Jessica Jackson. Congratulations to Jessica and good luck for the next round.      
         
 
Future Chef - 2012   Future Chef - 2012
     
Future Chef - 2012   Future Chef - 2012
     
Future Chef - 2012   Future Chef - 2012
     
Future Chef - 2012   Future Chef - 2012
     
         
  Read the full article (with additional images) >>      
         
         
  Cooking success for JSTC Student      
  A John Spendluffe Technology College student has shown off her culinary skills after she represented her school at a national cooking contest. Lucy Rice-Mundy travelled to Stamford for the local finals of Futurechef. It was the second-year running that the college was represented in the competition.      
         
  Futurechef Winner      
         
  At the final, Lucy competed against three other schools. She came second with her menu of chicken and pesto parcels and chocolate and ginger crumble. “Her chicken parcels were said to have inspired Daniel Bustea one of the judges who is the head chef of Marriot Hotels,” said a college spokesperson. “It was a wonderful opportunity for Lucy to experience a professional kitchen and to receive feedback from professional chefs.”      
         
         
  Smoothie Bike used for Sports relief day and fund raising      
 
     
         
  On Sport Relief day in school the student council along with Ms Kirk put out a ‘Smoothie Bike’ which had students and teachers cycling for smoothies. All the money from that went to the student council’s chosen charities the Air Ambulance and the Heart Foundation.      
         
  DIPLOMAS: Catering students visit the Admiral Rodney      
  DIPLOMA: Students visit the Admiral Rodney      
         
         
  “What’s Cooking” club      
 
What's Cooking 01 What's Cooking 02
     
  Parents and children brought in various salads and treats, local burgers and sausages were cooked and everyone enjoyed a lovely feast at the end of yet another successful cooking session. 

Both parents/grandparents/carers and children were presented with a certificate of attendance and will also be receiving a healthy schools cookbook to encourage them to continue cooking at home. 

A very pleasant end to yet another enjoyable session for me, and it was also lovely to hear the many comments of appreciation from both parents,  and children, on how much they enjoyed themselves. 
     
         
       
  Primary Training - FoodinSchools      
 

A FoodinSchools 2-day training event took place at John Spendluffe Technology College on 24th and 25th June 2009.  The focus of the training for primary school staff was to develop their skills in practical food education, including diet, nutrition, food safety and hygiene.

     
         
  The 2 days were filled with many practical activities, including making smoothies, bread and dips, and advice on how food education could be delivered across the primary school curriculum.
     
         
  Sylvia McClean, FoodinSchools Regional Manager, and Debbie Kenyon, Healthy Schools Advisor supporting the program, attended to meet and see staff from 5 different primary schools across the Lincs area.  The response to the course was fantastic.  Comments made after the 2 days included that it was “fun and inspiring”, with 1 participant ”rushing back to make smoothies” with her primary students the next day.
     
         
  A special thank you to those who took part and whose enthusiasm and effort made it a special event,
Ms Kirk, Food Technology Teacher
     
 
     
FoodinSchools - 01 FoodinSchools - 02 FoodinSchools - 03
     
FoodinSchools - 04 FoodinSchools - 05 FoodinSchools - 06
     
     
 

Names and Schools who attended,

     
  Esther Smith, Tattershall Primary School,  Lincoln
Vicki Leybourne   and  Caron Ementon,  C of E Primary school, Partney
Shona Hodgson &  Sally McLennon, CP Mablethorpe
Christine Bracey & Jo Bullivant, St Margarets CofE, Withern
Victoria Cass, Eastwold CofE Primary, Louth
     
         
         
  Bread making      
  Below we have some pictures from the recent bread making session which involved students using flour from the windmill, adding different ingredients such as sun dried tomatoes and basil, cheese and chive plaits, hedgehog shapes and pizza. Geoff Dees came along and gave a talk to the group about the working of the windmill and the nutritional benefits of wholemeal flour. Geoff was very impressed with the students' efforts, commenting on the excellent quality of bread produced.      
 
     
Students baking bread Students baking bread Students baking bread
     
Students baking bread Students baking bread Geoff Dees talking to students
     
Geoff Dees talking to students Baking - finished examples Baking - finished examples
     
Baking - finished examples Baking - finished examples Baking - finished examples
     
     
         
 
Real Meals - Cover  
   
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£35 made from sale of cakes in Food Room at break time for Red Nose Day
 
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200 cookery books were obtained from the DCSF – Real Meals.  Simple cooking that tastes great – filled with recipes, skills and tips to get pupils cooking – Foreword by Rt Hon ED Balls MP and celebrity chef Phil Vickery which will be used as incentives for pupils – some of which have been passed on to our feeder primary schools to help promote healthy eating and cooking.  The books will be distributed to various students throughout the school year.
 
#
After a very successful launch last year, the “What’s Cooking? “club is starting again on the 25th March for Year Eight pupils and their families, with a new focus on  “Credit Crunch” Cookery – Healthy Meals on a budget.  A bread making session using flour from the local windmill will also involve a talk from Geoff Dees from the windmill.
     
         
         
  Food Donations      
 

International food aid to help underprivileged children,  run and organised by Anne Lock, PTA member requested food donations for less fortunate children.  I asked and collected from the three houses (Discovery, Endeavour and Enterprise) and the food was presented in Discovery assembly.

Further details to follow shortly on exactly how much was collected and how it was distributed.

Food Donations 2008
   
Food Donations 2008 Food Donations 2008
     
         
         
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