The Food Technology department serves the needs of students both in Key Stage 3 and 4. In years 7, 8 and 9 students follow the National Curriculum guidelines learning about food products and how they are designed to be made. We aim to make the learning fun and informative combining practical experience with relevant theory lessons. The scheme of work includes a range of basic cooking skills, healthy eating, wise food shopping, a look at different ingredients, sustainable and ethical foods, food safety and hygiene.
To ensure that everyone who participates in the course is able to gain practical experience the school provides all the ingredients for practical lessons free of charge to the pupils. Dishes covered include British classics such as scones and International favourites such as chicken stir fry, ratatouille and spaghetti bolognaise. We are a healthy eating school and this is reflected in the recipes that students use. At the end of each food unit, students are given a task which requires them to plan and make a healthy dish of their own choice.
In Key Stage 4, budding chefs have two routes open to them either GCSE Food Preparation and Nutrition or a Level 2 VCert in Food and Cooking.
GCSE Food Preparation and Nutrition is a two year course. It is a popular option and covers nutrition, diet and health, food spoilage, food provenance and food waste, cultures and cuisines as well as the science behind food preparation and cooking. Students have the chance to cook to a high level using a wide variety of ingredients and techniques. The final grade is a combination of 50% controlled assessment and 50% examination at the end of year 11.
The Level 2 Food and Cookery course is a vocational course with the emphasis on practical skills. The course consists of 4 units, 3 of which are internally assessed and externally moderated. There is 1 exam for unit 3 which is about healthy eating and making healthy food choices.
Throughout the course students will learn how to prepare themselves, the kitchen and food so that they are safe and hygienic cooks. They will consider the food choices that we make, such as how food is grown and reared, the ethics and sustainability of food choices such as Fairtrade and Marine Stewardship foundation. The course aims to develop practical skills culminating in students researching, planning and producing, in exam conditions, a range of dishes in response to a brief.