Food Technology

“One of the very best things about life is the way we must regularly stop whatever it is that we are doing and devote our attention to eating.” – Luciano Pavarotti

KS3 Curriculum:

  • In Year 7, students are taught in mixed ability groups for one hour per week, over a 20 week period.  In the Food Technology element, they will complete a project on Healthy Desserts.
  • In Years 8 and 9, students will be placed into ability sets. In Year 8 they will complete a project on Healthy Fast Food. In Year 9, they will complete a Cake Project.

In Year 9 students will have the opportunity to take part in the Catholic School Partnership ‘Bake Off’ competition.

Students across this Key Stage will be expected to complete a range of Homework tasks throughout the carousel.

KS4 Curriculum:

  • Food Preparation and Nutrition

Students in Year 10 are studying the new GCSE Food Preparation & Nutrition course (Welsh Board). The course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

In Year 10 students will take part in the Catholic School Partnership ‘MasterChef’ competition. Students will also visit Slattery’s The Chocolatiers, based in Manchester, where they will work alongside staff to create their own chocolate truffles and sweet treats.

  • Food Technology

In Year 11 students are studying the OCR Design Technology Food Technology. Students will complete 2 pieces of coursework in Year 11. A521 – Savoury and A523 – Desserts. Both pieces of coursework will be completed in school. Each piece of coursework is worth 30% and students will be entered for 1 exam at the end of Year 11 (40% of overall mark).

KS5 Curriculum:

In Year 13 students are studying the AQA A2 Design Technology Food Course. The specification has been designed to encourage candidates to take a broad view of design and technology, and food science and nutrition, to develop their capacity to design and make products and to appreciate the complex relations between design, materials, manufacture and marketing. In Year 13 students will produce 1 piece of coursework (25% of overall A Level grade) and sit one exam (25%). Students will be expected to complete coursework in study periods and to also read around the wider subject in preparation for the exam.

Staffing:

Mrs F Mackey – Curriculum Leader of Food/Textiles

Miss K Adamson

Mrs K Grundy – Maternity leave

Mrs A Lacey

Mrs C Currie

Mrs H Bonham – Technician

Mrs E Atkins – Teaching Assistant