In year 7 students study the importance of food hygiene & safety and put this understanding into practice when preparing a range of food dishes. This practical involvement in food preparation develops practical skills and an understanding of why ingredients and techniques are used in recipe. Using the Eatwell Guide students consider what a healthy, balanced diet and lifestyle is and how this can be achieved when selecting, preparing and cooking food.
In year 8 students investigate food commodities (staple foods) and how these are used to make products such bread and pasta. Students explore the reasons which influence our food choice – social, moral, religious, cultural and aesthetics. Practical skills and an understanding of ingredients/ techniques are developed further as main/dessert course dishes are prepared. A project into the cuisine of a particular country is carried out by students.
In year 9 students broaden their knowledge of food hygiene/safety. They study the role nutrients play within the body and how recipes can be adapted to bring them in line with Government dietary recommendations. Students investigate how and why raising agent are used in a recipe and study the working properties of ingredients and cooking techniques. Students are encouraged to use appropriate garnishing and decorating techniques to enhance the aesthetic appreciation of dishes made.
Ashby Rotary Club Young Artist 2021
Over lockdown the ADT department set a competition on behalf of the Ashby Rotary Club to find the Young Artist...
Year 7 Photography Competition
As part of Mental Health Awareness week our Year 7’s were invited to take part in a Nature themed photograph...
National Reading Quiz
Congratulations to our Year 8 and 9 teams who jumped in at late notice to take part in the live National Lit...
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