Key stage 3

Food Technology Year 7:
In year 7 all students follow a 7 week Food Technology course which is an integral part of the Design and Technology curriculum.  The module places a strong emphasis on developing a variety of practical skills. The introduction to Food Technology is a unit basic skills designed to give the year 7 students an introduction into cooking. The students will learn the proper and safe use of kitchen equipment, including the uses of knives, spoons and cookers. While learning this important information the student will be preparing a number of dishes this includes small cakes, scones, fruit crumble and fruit salads. This module will help the students understand how to work safely in a kitchen, how to prepare and store food and how to clean the kitchen area to make it hygienic for others.

Food Technology Year 8:
In year 8 students will-

• Continue to develop an understanding and application of hygiene and safety when working with food.

• Encourage students to become familiar with (and more confident in) the kitchen.

While undertaking the following task-
Design and make a range of foreign main course products suitable for the 13-19 year old market.

• One design ideas should contain pasta a red meat, tomato and/ or cheese based sauce.

•  One ideas will be based on a new curry

•  One idea will be based on developing and designing a new stir fry.
 
Give serving suggestions and comment on ways in which the dish could be healthier through choice of ingredients and cooking method.

 
Food Technology Year 9:
Students will carry out the following tasks: 

• A large supermarket wishes to extend its range of novelty cakes. Design a range of cakes for an identified market and make your final design. 

• Plan, prepare and make a range of healthier finger foods that could be served at a party. The finger foods should be made using ingredients and cooking techniques which lower total and saturated fat, sugar and salt