Food Technology

Studying Food Technology

Food preparation skills and healthy food choices are vital life skills in today’s society. We aim to provide a thorough grounding in both the theoretical and practical aspects of Food Technology. Areas studied include nutrition; the wise selection of foods in order to promote good health; food safety and hygiene. Our lessons are predominantly practically based in order to develop pupils' abilities in food preparation, general organisation and confidence.

Practical sessions combine demonstrations, making and tasting. Pupils make a variety of dishes, ranging from the simple to the more complex, including scones, Bolognese sauce, apple crumble, soup, potato salad, couscous, buns and fruit salad. At the end of the course, pupils are encouraged to develop their own recipe and to participate in the Food Award.

Food Technology in First Year

The First Year of the Food Technology course develops a basic understanding of the nutritional requirements of a healthy diet through a combination of theory and practical sessions.

Food Technology in Second Year

The Second Year builds on First Year work by focussing on the importance of proper nutrition in a healthy lifestyle. Pupil tasks include analysing convenience food products and studying various types of staple foods, such as rice, pasta and bread. This work is supported by instruction on a range of more advanced food preparation techniques.

Food Technology in Third Year

Pupils extend their skills and knowledge in preparation for further study at GCSE level. The emphasis is again on food hygiene and safety, nutrition and healthy eating. Home Economics is available through to A Level.

Clubs and Activities

Creative Cuisine is our fortnightly club which focuses on fun sweet and savoury dishes. Our annual Masterchef competition is very popular, especially amongst First Year pupils. During the competition pupils race against the clock to make their favourite dishes which are judged by a visiting chef. We also organise demonstrations and visiting speakers to share their knowledge and skills.