Food Technology
Welcome to the Food Tech Department
Key Stage 3 (Years 7-9), students engage in a balanced curriculum combining Technology and Food studies, with one dedicated lesson per week. To ensure a well-rounded experience, students alternate between these subjects mid-year.
Our Food curriculum is carefully designed to build upon the diverse culinary backgrounds students bring to our school. We prioritize foundational skills like hygiene and food safety while fostering a love of exploration and encouraging students to try new foods.
A key focus is understanding the link between food choices and overall health, both present and future. We encourage students to take pride in preparing meals for themselves and their families, emphasizing the simplicity and satisfaction of cooking.
Students examine the fundamentals of nutrition, learning about the various food groups and their contributions to a healthy lifestyle. They also explore food sourcing and storage, understanding the journey of food from farm to table.
Our practical kitchen sessions are diverse and engaging, covering a wide range of savoury and sweet dishes. We celebrate the rich culture of the UK while introducing students to cuisines from around the globe. As they progress, students tackle more complex recipes and receive guidance on applying their skills at home.
At Key Stage 4 (Years 10-11), students can pursue the AQA GCSE in Food Preparation and Nutrition. This rigorous course builds upon their KS3 foundation, an in-depth focus on nutrition science, the impact of diet on health, and the scientific principles of cooking. Students refine their culinary skills and develop the essential life skills necessary for healthy and affordable eating habits in their future.
Food Education at Our School
Our GCSE Food courses aim to equip students with valuable insights into potential career paths, fostering the skills, ambition, and qualifications necessary for success in further education or employment.
Year 7
Students are introduced to the school's food preparation area and learn essential hygiene practices. They develop basic knife skills and cooking techniques while preparing a variety of savoury and sweet dishes. The curriculum emphasizes the Eatwell Guide, focusing on the role of carbohydrates and proteins in a balanced diet.
Year 8
Building on their foundational skills, Year 8 students explore a wider range of cooking methods and techniques. They look deeper into the five major food groups and the importance of hydration for overall health. The curriculum also introduces the science behind cooking and explores the functions of various ingredients.
Year 9
In Year 9, students learn about nutritional needs across different life stages and investigate common diet-related health conditions. This knowledge informs their understanding of food labelling and empowers them to make informed food choices. The curriculum also encourages students to consider the origin and production of their food.
Year 10
Year 10 marks the beginning of the GCSE course. Students refine their culinary skills, including food styling for presentation. They explore the science and nutrition behind food preparation, connecting their learning to healthy eating habits. Students begin practicing the two Non-Examined Assessment (NEA) tasks: a food science investigation and planning, preparing, and presenting a recipe.
Year 11
In Year 11, the focus shifts entirely to the two NEA tasks.
- NEA 1: Food Investigation requires students to research and test a food science hypothesis.
- NEA 2: Food Preparation involves planning and executing a three-hour practical assessment where students plan, prepare, and present a menu of dishes.
Ms S Ofori
Food Technology Teacher