Food Technology

YEAR 7 TOPICS

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.  

YEAR 8 TOPICS

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.

YEAR 9 TOPICS

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

Click here to see our GCSE Food and Nutrition Information