Year 7

• Developing an  understanding of hygiene and safety
• Developing basic skills using the bridge and claw method
• Developing skills in planning and evaluating
• Beginning to design for clients
• Producing fruit fusion, pasta salad, soup, burgers, stir fry, dairy foods

Year 8

• Progressing in hygiene and safety and developing quality control checks
• Using more advanced equipment such as the blender and whisks
• Designing for a wider range of client groups
• Understanding social, moral and sustainability needs in food choices
• Understanding nutrients and the function of each nutrient in the body

Year 9

• Developing planning to include higher level skills such as quality control and preventing hazards
• Using SMSC needs in planning and developing ideas
• Researching the needs of clients and implementing these needs in planning
• Producing staple food, designing for clients

GCSE FOOD TECHNOLOGY

Pupils studying the GCSE will gain the GCSE Food Technology and follow the AQA exam board.

In Year 10 pupils develop further skills and increase the level of skills in practical work such as choux pastry, lemon meringue pie. More independence is developed when making pratical products and pupils demonstrate their skills in creating for clients. Topics include;

• Bread
• Multi-cultural foods
• Desserts & jam making
• Salad dressing and mayonnaise
• Functions of ingredients
• Food in Industry

Towards the end of year 10, pupils begin their controlled assessments. This involves choosing a design brief and creating and making a selection of food products. All ideas have to be evaluated and then developed by changing the ingredients

The controlled assessment is worth 60% of the final GCSE grade and an exam is taken in year 11 which is worth 40%.

Food Technology offers a vast range of opportunities in the fields of nutrition, health and social care, medicine, teaching, child care, food production, the media and travel. Many pupils study food technology in post 16 education and many universities now offer this A level to move on to degree courses.

Cooking clubs at key stage three and Master Chef competitions.

At Key Stage 4 extra revision and coursework preparation sessions are held each week after school. Revision days are also held during the Easter and half term holidays