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Food Technology

Food Technology is a very successful department that encourages students to develop practical cookery skills and to understand the design process in the development of new food products.  Making informed food choices is vital for the wellbeing of young people and healthy eating is covered throughout Key Stages 3 and 4.

Students are made aware of environmental, social and moral issues when selecting food products and largescale food production is covered.

Key Stage 3 

In Key Stage 3 Food Technology is taught on a rotation cycle with Resistant Materials and Graphics.  Practical cookery skills are covered and students design innovative food products following the design process.  Health and Safety is paramount and is instilled in all practical lessons.  Students are given advice on wise food choices and are encouraged to be informed consumers when purchasing food ingredients.

Key Stage 4

In Key Stage 4 students are able to study the AQA GCSE Food Technology course.  The course covers the following topics:

  • Learning about foods, ingredients, processes and techniques.
  • Experimenting and testing food products.
  • Designing new food products.
  • Understanding how food products are designed and made in industry.
  • Diet and health.
  • Making informed consumer choices.

Unit 1 is the written paper (40% of the final mark) and Unit 2 is the controlled assessed design task (60% of the final grade).  

Students are also able to take the CIEH Level 2 Award in Food Safety in Catering.  This qualification is ideal for any students looking to work in the Food and Catering industry.

The department has close links with Herts Regional College;  over the past couple of years a number of students have completed the Young Chefs' Academy Course – a 10-week practical course held on Saturday mornings.  Some students in Key Stage 4 follow the Work Related Learning Course and work in the Catering Department.