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    Food Technology

    Food Technology

    Food Preparation and Nutrition

    Year 7

    Students are introduced to a variety of culinary skills and are taught about sensory analysis, healthy eating, food hygiene and safety. In textiles they develop their knowledge of fabric properties, hand and machine sewing techniques through the designing and making of a phone cover.

    Year 8

    Students build on their textile skills from year 7 by designing and making a bag for life during which they develop their decoration skills, use of the sewing machine and knowledge of construction techniques. Nutrition and health and food science investigations are the focus for food lessons along with cake making methods.

    Year 9

    Food lessons focus on in depth learning about food science. Students will carry out investigations to prepare for the controlled assessment task in Year 10. Building complex practical skills is also included; such as pastry making, pasta making, using yeast in a dough and cooking with meat. Students will also be encouraged and taught how to present their food attractively through plating techniques. By the end of Year 9 students should be confident to prepare a range of different food products and to be able to cook and provide nutritious healthy meals for life. 

    Years 10 & 11

    Food Preparation is an option available to take for GCSE. This builds on the skills learnt during Years 7 to 9.

    In Year 10 students develop their practical skills further learning a wide range of skills. Along with this the theory is focused on food nutrition and health, food science, food safety, food choice and food provenance.

    In year 11 there are two non-exam assessments;

    Task 1: Food investigation- Understanding of the working characteristics, functional and chemical properties of ingredients. (15% of final GCSE grade)

    Task 2: Food preparation assessment

    Knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. (3 hour timed practical!) (35% of final GCSE grade)

    How it's assessed

    Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

    Task 2: Written or electronic portfolio including photographic evidence of the three final dishes.