Overview

Food Technology

Introduction

During key stage 3, students will be developing basic skills using a wide range of healthy foods to make a variety of savoury and sweet dishes. They develop essential knife skills which enable them to prepare fruit, vegetables, and meat safely and hygienically. All students are encouraged to follow basic recipes that allow them to express their creativity and imagination alongside developing key skills in food preparation and hygiene. Students also learn how to operate the hob, grill, and oven safely and effectively to produce good quality dishes. Students are encouraged to adapt existing recipes which enable them to create new and imaginative products while considering nutrition, sustainability, cost, and dietary needs. Alongside practical work, students are encouraged to develop their written work by evaluating their products, taste testing shop bought items and using technical language.

Course leader

D Robinson