Food Technology

Key Stage 3 (Years 7, 8 and 9):

Pupils learn about the science around food, including its health aspects and provenance.  Pupils are able to work with more and more complex and challenging ingredients and processes to make food for themselves and their families, becoming more independent and understanding of cultural, religious and health requirements.

Pupils will learn how to cook a meal on a budget and produce a healthy, well balanced meal.  This will include understanding the nutrients and their functions in order to produce the dish for a specific client or catering for specific dietary needs.

Pupils build upon the knowledge base, skills and experiences of working with food and ingredients and expand them so that they have a further understanding of the importance of food in their lives, the science around food which enables them to make healthier choices coupled with the skills and processes to enable them to independently cook food into their adult lives.  Pupils will:

• 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 (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes).
• Understand the source, seasonality and characteristics of a broad range of ingredients.

This building up of skills and knowledge over KS3 will allow students to make choices of taking up either GCSE Food and Nutrition or L1/L2 Hospitality and Catering courses provided by the school.

Please view the Food Technology Learning Journey.