Food Technology

E-learning | Gallery

Staff

• Mrs J Vere
• Miss L McBride

Courses

Year 7 - Food Technology Making

In Year 7 the focus is on learning basic skills in Food Technology. Pupils study; Health and safety, food hygiene, food preparation, combining ingredients, weighing and measuring, use of the cooker and sensory evaluation.
In the 6 week module pupils produce a minimum of 3 products in practical lessons to practice the skills they have learnt from a range including:

Fruit salad
Pasta salad
Vegetable soup
Melting moments
Fruit crumble

Year 8 Designing - Working for a client

In Year 8 students learn to design products for clients. Developing skills developing criteria, product analysis, generating ideas, designing skills, modifying and adapting recipes, product evaluation.
In the 6 week module pupils work on designing multicultural food products and complete a minimum of 3 practical lessons. They produce products from a range including:

Indian curry
Lasagne or Bolognese Sauce
Chilli con carne
Chinese Stir fry
Samosas
Pizza
Fruit sponge
Pasties

Year 9 Designing and Making - Producing for consumers
In Year 9 students design and make a product of their choice. Working from a design brief pupils work through project stages to produce a final product.
The current design brief for year 9 is:

‘Design and make a batch of food with novelty value suitable for a community or family event’

Year 10 and 11 - GCSE Food Technology

At key stage 4 students investigate the food industry, looking at the design, development and production of new and existing products. This will involve finding out about the characteristics of food and processing techniques used when designing and making food products. Computer technology will be used to research and enhance food production and technology.

In year 10, students will build on the knowledge and experience of Food Preparation in years 7-9. They will follow modules of work to give them the skills to manage their major projects in year 11.

Additional Information

Students are encouraged to participate in extra curricular activities and competitions including Young masterchef, seasonal cookery, healthy schools projects and visiting established food outlets including Bridgewater Hall and Pizza Express.

The examination board and specification that we are following is AQA. The final mark is based on the following assessments:

• Major Project undertaken - 60% of the final mark

• Practical Examination - 40% of the final mark

Homework

Year 7 - Pupils complete homework project over a 3 week period researching types of fruit. In addition pupils are required to complete planning and preparation for practical lessons and complete evaluation for all practical activities.

Year 8 - Pupils complete homework project over a 3 week period researching multicultural food products.
In addition pupils are required to complete planning and preparation for practical lessons and complete evaluation for all practical activities.

Year 9 - Pupils complete research tasks into novelty food products. In addition pupils are required to complete planning and preparation for practical lessons and complete evaluation for all products made.