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:
By studying food preparation and nutrition learners will:
Culinary Skills:
Section A: be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
Section B: demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
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
