Curriculum Statement
Studying Food Technology is about understanding food in a broad context. Students learn how diet impacts health and wellbeing and are able to plan, prepare and cook dishes that will sustain them for life. Through research and analysis, students understand why we make the food choices we do, whether due to religious and cultural factors, to support personal goals or due to personal values.
In years 7, 8 & 9 students experience a 10 week rotation with Food Technology. During this time, we alternate between theory & practical, allowing students to make links between what will benefit their health, and what they can make in the kitchen. We want our students to know how to operate in a kitchen safely, so they can develop the confidence to be self-sufficient cooks in the future. Our food recipe booklet is published each term, allowing students opportunities to modify their dishes by bringing in extra ingredients from home (should they wish to).
Through scientific investigations, students become masters in the characteristics and qualities of ingredients, how they affect dishes when they are applied in different ways, and connecting with food by evaluating the sensory qualities.
When planning a meal to a set brief, students learn problem solving and time management skills and develop their attention to detail. These skills are widely transferable, and careers specifically related to Food Technology are becoming a food critic, dietician, food stylist, a chef, recipe developer and sports nutritionist.
Who’s Who?
Curriculum Leader:
- Ms James
Food Technology Teachers:
- Ms Akther
- Ms Malaolu
- Ms Morris
- Ms Wend
KS4 and KS5 Courses Offered
Online Resources
Home Learning Resources:
- Jamie Oliver on YouTube – the famous chef’s videos for cooking projects to try at home