Teachers of Food Technology
- Mrs N C Armstrong
- Mrs C Cunningham (Curriculum Leader)
Our Vision for Food Technology
Food and Nutrition teaches both the theory and practical skills which prepares students for adulthood. Students are strongly encouraged to adapt recipes to meet their own dietary requirements, enriching their relationship with food and nutrition. The subject develops a range of skills such as time management, independence, creativity, fine motor skills as well as teamwork which are vital for all learning and excellent life skills.
Key Stage 4
Qualification: GCSE
Exam Board: Eduqas
NEA: 50%
Exam: 50%
Exam Structure: 1 x 1hr 45 min exam paper sat in the summer of Year 11
Link to specification:
WJEC Eduqas GCSE in Food Preparation and Nutrition
Course Overview:
GCSE Food Preparation and Nutrition is suitable for students who enjoyed their KS3 lessons and look forward to expanding their practical skills as well as deepening their understanding on the impact food plays in society today. Studying Food Preparation and Nutrition learners will cover the following topics:
Culinary Skills: students will increase their culinary repertoire and be able to demonstrate effective and safe cooking skills by planning and preparing a variety of food commodities whilst using different cooking techniques and equipment
Food Science: develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
Nutrition: understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
Food Provenance: understand the economic, environmental, ethical and social-cultural influences on food availability, production processes, diet and health choices
Food Manufacturing: understand and explore a range of ingredients and processes from different culinary traditions
