Students will be given the opportunity to produce a range of products during their rotation developing their practical skills including the bridge and claw, rubbing in method, creaming method, boiling and simmering. They will learn to use the oven and knives safely producing truffles, layered pasta salad, flapjack, bread, banana buns and a range of other exciting products.
The Food Technology course at Key Stage 3 provides students with the necessary skills and knowledge to access the WJEC Level 1/2 Award in Hospitality and Catering course in Key Stage 4. Students will develop their practical skills and understanding of nutrition.
Students will follow a rotational timetable of Food Technology, Resistant Materials, Electronic Products and Graphic Products.
If you would like further information about the topics and themes being taught please contact: Mrs Dawn Wragg, Head of Department, at email@example.com
Students are set a ‘design brief’ where they must research, design and make their own food products. They work with a range of ingredients and have the opportunity to use a variety of kitchen equipment such as food processors, pasta machines and blenders etc. Students will develop their understanding of food safety, nutrition, menu planning and the catering industry. The students present their work in a portfolio which showcases their design ideas and the photographic evidence of their making.
Unit 1 – Written paper worth 40%
Unit 2 – Design and Making Practice worth 60% based on folder work and practical work.
If you would like further information about the topics, themes or assessment for this course please contact: Mrs Dawn Wragg, Head of Department, at firstname.lastname@example.org
Please see the current Academy Enrichment Programme for details of enrichment opportunities in this subject area.