FOOD TECHNOLOGY

Food Technology is an inspiring, rigorous and practical subject and is about providing opportunities for students to develop their capability, knowledge and understanding in order to create quality nutritious food.

 

Teacher

Mrs Kelly Perkins 

 

  • All of the standard school equipment: Pen, Pencil, Ruler etc.
  • A sealable plastic box to transport cooked food.
  • Any additional ingredients not provided by the school that are specific to the student’s individual dishes.
  • The majority of ingredients are provided by the school (voluntary financial donation scheme via parent pay).

 

Food Technology lunchtime revision sessions for examination groups.

 

Please contact the Head of Department for this information.

 

  • Accurate measuring and cutting
  • Accurate cooking
  • Healthy eating and the eatwell guide.

 

  • British cooking
  • European cooking
  • Asian Cooking
  • The Americas.

 

  • Sugar- composition
  • Sugar – functions and roles
  • Sugar – alternatives
  • Fats-types of fats
  • Fats- functions of fats.

 

Year 10 will primarily be spent building theoretical knowledge on the principles of nutrition, food preparation and food science, building upon the skills acquired in Key Stage 3. Topics covered will be:

  • Cereals
  • Fruit and vegetables
  • Milk, cheese and yoghurt
  • Meat, poultry, fish and eggs
  • Beans, nuts, seeds, soya and other protein alternatives.

 

In year 11 we will be completing the three assessments needed in order to gain the student’s final grades. These assessments are:

  • NEA 1
  • NEA 2
  • Written examination.