Food Technology

In key stage 3 Food, cooking and nutrition scheme of work has been developed to implement high quality cooking and develop nutrition awareness to make informed decisions about their diets and health. Students are encouraged to practise and maintain high personal hygiene and food hygiene standard. Students develop confidence in making food products safely and independently using basic equipment and kitchen gadgets.

Year 7 - The scheme of work is focus on Food and cooking
Year 8 - Diet and health
Year 9 - Making choices

Students are introduced to sensory vocabulary to help describe food and use different methods of evaluation.

Topics covered include in key stage 3 include 5-a-day, the importance of breakfast, staple foods, weighing measuring & baking, hygiene, safety, energy and meals for mates.

Students are taught different finishing techniques for food presentation and learning about the properties of ingredients. Students are encouraged through individual, pair and group activities to gain confidence in the food room and independently produce a range of dishes from different cultures with accuracy, paying attention to the quality of finish and function, building their knowledge of the nutritional value of ingredients.

At key stage 4, food technology option is tailored to meet the individual needs of the students. We offer WJEC GCSE Catering and from September 2015 we will be introducing NCFE Food & Cookery levels 1 and 2. This qualification consists of four units, three of which are internally assessed portfolio of evidence worth 75% and one unit is an assessment paper that is externally set and marked.

Food Technology

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