In Food Technology it is our intention that all students have the opportunity to learn how to cook whether it is for their future independent living, leisure or a future career. Budding chefs are invited to take part in chef competitions. These competitions are both fun cooking events between year groups and national interschool chef events. We have several of these happening throughout the academic year.
KS3 Food Studies
We follow the National curriculum guidelines and methods of assessment. Here is what we do in each of the year groups:
- In year 7 we introduce all the students to basic preparation and cooking skills. Theory includes safety, food hygiene and basic food science. The students cook regularly and are introduced to all the main tools and machinery in the specialist room by the end of this initial course. Graphics skills are also woven into the Food Studies course.
- In Year 8 - From September 2010 the students are being encouraged to examine the Government initiatives to eat a healthier diet. They are encouraged to examine their own eating styles and also learn how to cook tasty dishes that have each been adapted to be a healthy option. Regular practicals are demonstrated and carried out throughout the course. A book of required ingredients for the course is issued to each student in lesson 1 and displayed in the Art and Tech corridor too.
- In year 9 for the last two years our pupils have had the opportunity to specialise in two of the Technology subjects for half a year each. Food Studies is a firm favourite choice. The year 9 scheme of work is organised to give the students a taster of what a GCSE course might be like at KS4. The pupils learn to cook each week and are taught a broad range of practical skills.
KS4 GCSE ( WJEC) Catering and hospitality course.
This is an extremely popular option course for boys and girls of all academic ability. The last "Catering cohort" exam results were "outstanding" with every student passing with excellent grades. The students carry out their studies by a watching and doing ( vocational ) course. Each student cooks each week and learns how to make classical, foreign and modern dishes to a high standard of skill and presentation. The students are also taught aspects working in the Catering and Hospitality trade. Assessment is via set practical assessments and a final theory examination paper
“Students make good progress”.