Food Technology

Food lessons offer an exciting way to learn skills that could enrich our students' lives and develop a love of food and nutrition for life. Students are taught about good nutrition and knowledge of different types and cultures of food and the food industry, to inspire and support a healthy lifestyle.

Students learn a range of different cooking and food preparation skills alongside knowledge of food safety, hygiene and staying safe in the kitchen. Practical lessons help students to put theory into practise which the students enjoy very much. We aim to inspire a love of healthy food and the enjoyment of cooking which we hope will last a lifetime.

Key Stage 3

Key Stage 3 is an introduction into food technology and the importance of healthy eating. Practical skills are slowly built up over the years with increasing difficulty, while relating to practical tasks and high level skills which will follow later on in GCSE classes. A focus on nutrition and health and safety is paramount during these initial years, to help build the foundations for learning food in GCSE.

Curriculum Outline

Year 7	Topics Covered:
Autumn	Health and safety Fruits and vegetables Healthy eating
Spring	Practical investigations Using the equipment safely Introduction to the Eatwell guide
Summer	Nutrients Seasonal availability Food provenance

Year 8	Topics Covered:
Autumn	Introduction into carbohydrates Practical investigation
Spring	Calcium investigations Understanding food labels Introduction into carbohydrates
Summer	Practical investigation Calcium investigations Understanding food labels

Year 9	Topics Covered:
Autumn	Health and safety Food poisoning Pastry making Specialist diets
Spring	Packaging investigations Food provenance Practical skills Nutrition and diets
Summer	Cooking methods Environmental issues Types of restaurant Customer investigations