Food Technology

Food Technology operates as a distinct department within Design. Students in years 6 - 8 attend, thus receiving a good grounding in both theoretical and practical aspects.

These include nutrition, safety, hygiene, ingredients, technique, equipment and creativity.

Food is studied from year 6 - 11. 11 weeks are spent doing so in years 6 and 7, and 8 weeks during year 8. It's an option in Year 9 and for IGCSE.

Lower School

  Topics Practicals
Year 6 Hygiene and Safety
Cooker
Equipment
Senses
Weights and Measures
Healthy Eating
Hot Milk Drinks
Toasted Sandwich
Sweet and Sour Noodles
Fruit Salad
Apple Crumble
Mini Pizzas
Year 7 Health and Safety
Healthy Eating
Fibre in the Diet
Sugar and Tooth Decay
Fats and Hearts Disease
Scones
Pepperoni Pasta
Salmon Fish Cakes
Carrot Cakes
Chicken Jalfrezi
Chocolate Brownies
Year 8 Sensory Analysis
Additives
Preservation
Paella
Soup
Lime and Mascarpone Torte
Pizza

Year 9

Pupils have one double lesson per week.

Topics

  • Nutrients and Vitamin C
  • Properties of eggs
  • Labelling
  • Packaging design
  • Bread and yeast mixtures
  • Special needs groups
  • Vegetarians
  • Heart disease
  • Obesity
  • Food hygiene

Practical lessons cover a variety of dishes which relate to the theory lessons.

GCSE

Pupils study the Cambridge IGCSE in Food and Nutrition.

The aims of this syllabus describe the educational purposes of a course in food and nutrition for the Cambridge IGCSE exam.

The aims are to:

  • Develop candidates' understanding of nutrition and health problems associated with diet;
  • Develop candidates' understanding of eating patterns and dietary needs both for people of different ages and for differing groups within society;
  • Develop candidates' interest in the creative side and enjoyment of food and the skills necessary for food preparation and food preservation;
  • Develop candidates' understanding and awareness of how socio-economic factors affect diet;
  • Encourage candidates to develop aesthetic and social sensitivity to dietary patterns;
  • Develop candidates' food-related knowledge and skills so that they can organise and manage family resources effectively according to the needs and lifestyles of family members;
  • Develop candidates' ability to make informed judgements and choices about the use of food available to the family unit in everyday life;
  • For the Cambridge IGCSE Food and Nutrition, candidates take two compulsory components:

Paper 1 Theory and Paper 2 Practical Test.

Written paper consisting of short-answer questions, structured questions and open-ended essay questions.

100 marks
50% of total marks

Candidates have a Planning Session of 1 hour 30 minutes one week before the Practical Test of 2 hours and 30 minutes.

At the start of the Planning Session, candidates are given their allocated test question (as detailed in the Confidential Instructions) and three preparation sheets. At the end of the Planning Session, all three preparation sheets are returned to the Practical Examiner. At the start of the Practical Test the preparation sheets are returned to the candidate.

100 marks
50% of total marks