Food Technology

 

Year 8

In year 8 students are taught to prepare and cook a range of nutritionally balanced dishes safely and hygienically. This year’s aim is to extend students’ practical skills, knowledge and understanding of the Eatwell Guide and planning healthy balanced meals.

 

Topics

Staple foods

Eatwell guide

Pastry project

Burger project

Celebration cake project

 

Year 9

In year 9 students are taught to prepare and cook a range of nutritionally balanced dishes safely and hygienically. This year’s aim is to extend students' knowledge and understanding of food, diet and health, further developing their practical skills in food preparation and different cooking techniques enabling them to make informed decisions about their own diet and food choices. Year 9’s scheme of learning prepares students for the new GCSE Food Preparation and Nutrition course.

 

Topics

Food, nutrition and health

Food science

Food safety

Food choice

Food provenance

 

Year 10

 

GCSE Food Preparation and Nutrition

This course focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. The qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

 

Food preparation skills are integrated into five core topics:

Food, nutrition and health

Food science

Food safety

Food choice

Food provenance.

 

Through theory and practical work, in year 10 students learn the 12 food preparation skills:

  • Skill 1: General practical skills
  • Skill 2: Knife Skills
  • Skill 3: Preparing fruit and vegetables
  • Skill 4: Use of the cooker
  • Skill 5: Use of equipment
  • Skill 6: Cooking methods
  • Skill 7: Preparing, combining and shaping
  • Skill 8: Sauce making
  • Skill 9: Dough
  • Skill 10: Raising agents
  • Skill 11: Setting mixtures

 

Year 11

 

GCSE Food Preparation and Nutrition

 

Students will complete NEA task 1 and 2 (Non- exam controlled assessments).

 

Task 1: Food investigation task (15%)

This task is a written report between 1500 and 2000 words. The task tests students’ knowledge, learning and understanding of the science of the preparation and cooking of food. It involves carrying out practical investigations.

 

Task 2: Food preparation and assessment (worth 35%)

This task allows students to show the food preparation skills they have learned during the course. It will be a written or electronic portfolio.

 

  • Students will research and analyse the life stage, dietary group or culinary tradition related to the chosen task;
  • Students will make three to four dishes to showcase a range of technical skills;

Students will prepare, cook and present a final menu of three dishes, planning in advance how this will be achieved. This will be done in a one three- hour practical period;

About us

The school office is open Monday - Friday 8:00am to 4:00pm during term time.