In Year 7, the importance of safe working and hygiene practices relevant to the Food Technology room are essential elements in the work undertaken. Pupils learn how to adapt recipes to improve colour, taste and texture and also to achieve compliance with healthy eating guidelines. The main nutrients the body requires, and why they are needed; the main sources of those nutrients and what a deficiency can lead to are also studied. In an age when time seems at a premium, pupils will become more aware of the role convenience foods have in our diet and how it is possible to integrate their use wisely in the planning of meals.
Practical work, for which pupils provide their own ingredients, is carried out on a regular basis. Pupils have the opportunity to learn and experience the basic culinery skills which they will build on in later years.
Pupils will make good use of the ICT resources especially provided for Food Technology.
Assessment / Homework
Pupils will complete a variety of assessments and will be set specific targets to raise their overall achievement and attainment levels. Homework is set on an occasional basis and is closely related to classroom activity.
The Food course in Year 9 allows pupils to look at topical issues related to food. These will include organic foods, food provenance, vegetarianism, genetic modification, animal welfare issues and special diets, for example the case of coeliacs. The work undertaken will enable pupils to practise many skills, including sensory analysis and product evaluation. Practical work will allow for consolidation of skills acquired in Year 7 and the opportunity to extend these further through good time management.
Pupils will continue to make good use of ICT resources and, using their own research, will be expected to enhance their knowledge of current issues , for example food spoilage bacteria.