Food Technology

Food Technology is a subject which is offered in Years 7 and 8; and follows the National Curriculum:
 
Purpose: to combine practical and technological skills to make products and systems to meet human requirements.
 
Key concepts:
 
  • Designing and making
  • Cultural Understanding
  • Creativity
  • Critical Evaluation
 
Careers which involve a knowledge or skill in food technology or food science include: chefing and catering, restaurant management, environmental health and food standards regulation and health related professions in the areas of nutrition and diet.
 
Food Technology is a National Curriculum subject offered in Years 7 and 8, the purpose of which is to combine practical and technological skills to make products and systems to meet human requirements.  Underpinning the study of food technology are a number of key concepts such as creativity, design, cultural understanding and critical evaluation.
 
At KS3 
 
Students develop practical skills and techniques in food technology specifically:
 
  • Healthy eating
  • Safety and hygiene in cooking (including safe storage of food)
  • Different recipes, the range of ingredients and their properties
  • Application of knowledge through practical skills and self evaluation
 
Year 7 summary of content: 
 
Eggs and egg products (omelette), breakfast bars (packaging), Frying, baking and methods of heat transfer, cereals
 
Year 8 summary of content: 
 
Chilled products, bakery (pizzas, scones), desserts, sauces, main meals (eg curry, lasagne, soup)and multicultural dishes.
 
Extra-curricular activity
 
The Food Technology Department works closely with other departments and supports such events as European Food Day, held by the Modern Foreign Languages Department.  The subject also has links to Science (nutrition) and PE (healthy eating).  Finally, the Catholic ethos of the College is supported through charity events; in the past these have included selling Department-made smoothies.
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