Curriculum
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Click here to download your free trial copy of FoodinFocus2.WHAT USERS SAY:
‘The students loved it, found it incredibly easy to use and simple to understand the results – all of which are a definite bonus, making my job so much easier!
Sue Hemmings,
Arthur Terry School
Arthur Terry School
‘This product is great as it is very visual and allows students to see how changes to recipes and diets have an effect on their daily requirements.’
Dawn Salter,
Great Barr School
Great Barr School
‘Wow – this is really cool!’
Melissa,
Year 11 student
Year 11 student
‘A brilliant tool. It’s easy to use and follow. All the information they need on nutrition is there. Love the 5 a DAY analysis – it’s really getting the students thinking!’
Deb Rowe,
Great Barr School
Great Barr School
‘I just let the students go at it and they knew how to use it without any lessons!’
Food Technology
Teacher
Teacher
‘The GUI is laid out intuitively, allowing students to pick up and use the software quickly and easily’
Head of KS3 ICT
Food Technology Curriculum KS3, 4 and 5
FoodinFocus2 has been designed to play an integral part of the delivery of Food Technology within the scope of the new Design and Technology curriculum at Key Stage 3 and into the demands of the new GCSE / GCE Food Technology specifications at Key Stage 4 and 5.
There are many ways that FoodinFocus2 can be used to enhance curriculum opportunities and to bring the world of ingredients and recipe development to the next level within all Key Stages.
FoodinFocus2 has been designed to play an integral part of the delivery of Food Technology within the scope of the new Design and Technology curriculum at Key Stage 3 and into the demands of the new GCSE / GCE Food Technology specifications at Key Stage 4 and 5.
There are many ways that FoodinFocus2 can be used to enhance curriculum opportunities and to bring the world of ingredients and recipe development to the next level within all Key Stages.
At Key Stage 3:
FoodinFocus2 allows students to develop and apply their knowledge of ingredients and nutrition within the realms of recipe development, allowing them to explore how recipes design can be influenced and adapted by the ingredients and cooking processes they choose to use. This allows the students to make a direct link between the ingredients and processes they are using with the key elements of the Design and Make process.
FoodinFocus2 allows students to understand how their food product or diet will need to evolve or be adapted, based on the nutritional requirements of their target audience. This allows students to identify the cultural diversity of food design and development. This is achieved by highly visual and easy to use nutritional profiling and recording of ingredients. FoodinFocus2 in a well differentiated nutritional tool that can easily be used with all different ability groups.
FoodinFocus2 allows students to develop and apply their knowledge of ingredients and nutrition within the realms of recipe development, allowing them to explore how recipes design can be influenced and adapted by the ingredients and cooking processes they choose to use. This allows the students to make a direct link between the ingredients and processes they are using with the key elements of the Design and Make process.
FoodinFocus2 allows students to understand how their food product or diet will need to evolve or be adapted, based on the nutritional requirements of their target audience. This allows students to identify the cultural diversity of food design and development. This is achieved by highly visual and easy to use nutritional profiling and recording of ingredients. FoodinFocus2 in a well differentiated nutritional tool that can easily be used with all different ability groups.
Creativity and Critical Evaluation
FoodinFocus2 allows students to develop creativity and critical evaluation skills within Food Technology. It enables students to analyse and observe the effects of the nutritional building blocks (the ingredients) in their recipes and identify how to modify the products to make them healthier.
It also aids the students to improve their knowledge and understanding of the importance of ingredients in terms of a healthy diet.
By using FoodinFocus2 as a critical evaluation tool the student is enabled to develop their creativity within recipe development by giving the student the confidence to analyse and use other ingredients.
FoodinFocus2 allows students to develop creativity and critical evaluation skills within Food Technology. It enables students to analyse and observe the effects of the nutritional building blocks (the ingredients) in their recipes and identify how to modify the products to make them healthier.
It also aids the students to improve their knowledge and understanding of the importance of ingredients in terms of a healthy diet.
By using FoodinFocus2 as a critical evaluation tool the student is enabled to develop their creativity within recipe development by giving the student the confidence to analyse and use other ingredients.
Key Processes
The National Curriculum stresses how important key processes are within Food Technology - FoodinFocus2 allows students to develop skills within this area.
The software enables students to:
The National Curriculum stresses how important key processes are within Food Technology - FoodinFocus2 allows students to develop skills within this area.
The software enables students to:
develop, model and communicate their recipe ideas both through the use of interactive ICT and visual analysis tools
respond creatively to design briefs and develop the solutions further using the visual analytical features that FoodinFocus2 provides
develop their understanding of the function of ingredients within the nutritional framework of recipe development
develop students’ understanding of the use of Computer Aided Design within the design and make process of a new food product as it allows students to develop a life-like packaging model for their developed product using the enhanced packaging and labelling feature
solve nutritional problems, by allowing students to analyse the nutritional content of a recipe or a diet, and adapt the recipe or diet accordingly to the nutritional content required.
reflect and evaluate whether the recipe or diet suits the design brief and allows recipes and diets to be improved throughout the development process
Range and Content
The National Curriculum for Design and Technology states that the study of making food should include:
FoodinFocus2 allows students to develop an analytical approach to this if used to analyse and adapt recipes and diets within their design and make or focussed practical tasks.
The National Curriculum for Design and Technology states that the study of making food should include:
‘...healthy eating models relating to a balanced diet. The nutritional needs of different groups.’
FoodinFocus2 allows students to develop an analytical approach to this if used to analyse and adapt recipes and diets within their design and make or focussed practical tasks.
Key Stage 4 and 5
FoodinFocus2 is a valuable nutritional analytical tool regardless of the GCSE specification you are following.
Within coursework and theory, FoodinFocus2 can play an integral part in the evaluation and analysis by students of the nutritional content of the products they are reviewing or developing.
It will aid develop students’ understanding of the nutritional function of ingredients and aid the illustration of recipe modifications and comparisons with other products.
FoodinFocus2 helps students to become independent learners and develops confidence to address the issue of recipe modification and the impact that ingredient changes will have on the daily diet or recipe that they are working on.
FoodinFocus2 is a valuable nutritional analytical tool regardless of the GCSE specification you are following.
Within coursework and theory, FoodinFocus2 can play an integral part in the evaluation and analysis by students of the nutritional content of the products they are reviewing or developing.
It will aid develop students’ understanding of the nutritional function of ingredients and aid the illustration of recipe modifications and comparisons with other products.
FoodinFocus2 helps students to become independent learners and develops confidence to address the issue of recipe modification and the impact that ingredient changes will have on the daily diet or recipe that they are working on.
