Food Technology

Key Stage 3

Food  is a practical subject and pupils learn and develop their skills from making a range of food products. As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils opens the door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. By the end of key stage 3 pupils should be confident and independent workers. They should be able to work with a range of ingredients, tools and perform a variety of practical techniques in order to manufacture a range of food products. They should be able to develop their ability to design, make and evaluate a range of food products. In Year 7 and 8 pupils study 1 hour of Food Technology a fortnight. Students should:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques
  • understand the source, seasonality and characteristics of a broad range of ingredients

Key Stage 4

GCSE Food Preparation and Nutrition equips students with the knowledge, understanding and skills required to cook and also to apply the principles of food science, nutrition and healthy eating. Following this qualification will encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will allow the students to understand the huge challenges that we face globally to supply the world with nutritious and safe food. Pupils acquire an understanding of the scientific principles behind food and nutrition, and use a number of practical cooking techniques to prepare and cook food. The course has a strong focus on developing practical cookery skills and a strong understanding of nutrition. Students will learn the essentials of food science, nutrition and how to cook healthily. This qualification will give young people the preparation they need to succeed in the food and hospitality industries; as well as giving them vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life

Key Stage 5 – BTEC Level 3 Hospitality

The course equips students with a broad understanding of the hospitality sector and the way in which it works. It teaches you the knowledge and skills you need to work in the industry. You will develop an understanding of industry trends and explore the importance of team working to work successfully in different job roles. You will develop project management skills by planning and running an event. With an emphasis on practical, hands-on skills it provides a valuable taster of the wide range of opportunities and job roles that exist within hospitality. The course is ideal for students who are particularly interested in pursuing a career as a chef, working in tourist services, or wishing to study hotel management. Students learn from practical, hands-on experience combined with written assignments drawing on real-life scenarios. The course is designed to help students develop deep, specialist, practical skills and understanding essential for successful performance in working life.

Related Documents

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