CfTB Training Day Plymouth

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Cape Cornwall Food Technology Project
DESIGNING HEALTHY FOOD FOR A LOCAL CONTEXT
Briony Bates Cape Cornwall School, St
Just Penzance, Cornwall
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CASE STUDY - FOOD

• Design Brief
• Your school canteen has
• decided that it makes sense
• economically, environmentally
• and nutritionally to obtain and
• use as much local seasonal
• produce as possible.
• To this end they have asked you to design and
  make a meal consisting of soup, bread and an
  apple based dessert.
•  
• Remember that your meal MUST meet the
  nutritional needs of teenagers and fulfil the
  requirements of the national nutritional
  standards for lunches in secondary schools.
•  

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A YEAR 8 FOOD PROJECT

• Year 8 pupils at Cape Cornwall School are taught
  in a carousel for Design and Technology.
• Resistant Materials, Textiles, Food and ICT make
  up the rotation.
• They have a five week block in each material area
  and then another four weeks late in the year.
• Pupils have three hours per week - a single and
  double lesson.
• This is a five week project (i.e. 15 hours).

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MAIN EMPHASIS FOR THIS UNIT

• To give pupils the opportunity to produce
  solutions that are relevant and connected to
  their lives.
• The emphasis is on personalised learning and
  understanding the design context.
• This is a real context and tapped into the
  interest generated by Jamie Olivers campaign.
• It highlights environmental concerns about food
  production, and the movement of food worldwide.
• We hope the knock-on effect is to encourage more
  pupils to eat in the school canteen, buy local
  produce and eat more healthily.

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Mapping project against the big picture
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PLANNING
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KEY LEARNING AND ASSESSMENT OBJECTIVES FOR THE
PROJECT

• Greater independence pupils thinking for
  themselves, making informed choices and
  generating solutions in a creative way.
• By providing a variety of different stimulating
  contexts pupils will be encouraged to apply the
  knowledge and understanding they have learnt
  about ingredients.
• Producing plans that are relevant, easy to follow
  and encourage improved organisation in making
  sessions
• By using a real design context we hope that
  pupils will be able to evaluate their products in
  an informed way taking into account all they have
  learnt.

what we were trying to achieve
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ASSESSMENT focus for this project
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This could take the form of a visit to the school
canteen and an introduction from the canteen
supervisor.
OR A talk in the classroom from the County School
Meals Service
UNDERSTANDING THE CONTEXT
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UNDERSTANDING THE CONTEXT
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Talk by local organic farmer.
UNDERSTANDING THE CONTEXT
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UNDERSTANDING THE CONTEXT
Or . A visit to a local farm?
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IN GROUPS USING SEASONAL VEGETABLES PROVIDED BY
MR CLEGG
MODELLING SOUP IDEAS
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... AND SENSORY TESTING THEM!
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OR
A LOCAL CHEF COULD MODEL IDEAS
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USING VEGETABLES IN SEASON, WHICH WERE BROUGHT
FROM HOME.
PUPILS MAKE THEIR OWN SOUP DESIGN
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ESTABLISHING FUNCTIONAL PROPERTIES OF INGREDIENTS
BY SCIENTIFIC EXPERIMENTATION
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MODELLING DESIGN IDEAS FOR BREAD PRODUCT - SHAPES
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MODELLED IDEAS AND FINAL DESIGNS INCORPORATING
FLAVOURS FINISHES
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ANALYSING THE NUTRITIONAL CONTENT OF THEIR MAIN
DISH IS IT SUITABLE FOR TEENAGERS?
USING ICT SKILLS
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PUPILS PLAN THEIR DESSERT DESIGNS USING STANDARD
RECIPES
PLANNING
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AN IDEAS BOARD WAS PREPARED IN ADVANCE BY THE
TEACHER CONTAINING STANDARD RECIPES
IDEAS BOARD
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APPLE BASED DESSERTS
PUPILS MAKE THEIR DESSERTS
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PUPILS MAKE THEIR DESSERTS
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PUPILS MAKE THEIR DESSERTS
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DESIGN IDEAS
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The canteen have asked YOU to design and make a
meal consisting of soup, bread and an apple based
dessert.
FINAL RESULTS
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PROJECT REFLECTIONS

• The pupils were clearly motivated by designing in
  a local context - in this case the school
  canteen and using seasonal local vegetables.
• They now have a better understanding of the
  environmental, ethical, economic and social
  issues facing food production.
• Pupils are more aware of where their food comes
  from.
• The project allowed for plenty of practical
  sessions, both working in teams and individually
  which the pupils always find enjoyable.
• Parental support was increased. Cape Cornwall is
  a rural school and they were interested in the
  project because it promoted local industries and
  businesses

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• DAVID PREST Adviser
• BRIONY BATES AST
• DAVID HAYLES AST
• CONTACT VIA
• Design and Making Centre
• Church Road
• Pool, Redruth
• Cornwall TR15 3PT
• England
• Tel [phone]
• Email dmcentre_at_cornwall.gov.uk
• Website www.designandmakingcentre.co.uk