Food Technology

Studley High School Food Technology

Staff

Mrs H M Davies, Cert Ed.
Head of Food Technology

Miss E Vaughan
Food & Catering

Food Technology – Key Stage 3

Year 7

In Year 7 students follow a basic skills course. This enables them to work confidently and independently when working in the practical food areas as they move higher up the school.
Topics covered includes:

  • Food hygiene and safety.
  • The use of fresh fruit and vegetables in the diet.
  • Cereal crops around the world.
  • Designing and making a new food product.

Practical experiences include the making of fresh fruit salad, fruit crumble, soup, cheese and potato pie and a range of baked products using different practical skills.

Year 8

In Year 8 students complete two modules of work:

Module One
Healthy Life Styles – students are taught about the importance of good nutrition.  They improve their knowledge of how to reduce fat and increase fibre in their daily diet.

All practical work focuses on students using this information by adapting recipes, examples include chilli con carne, bread products, pizza and adapted baked products.

Module Two
Design and make task – students research and use their findings to design and make a healthier stir-fry product for their family.

Year 9

In Year 9 students complete two modules of work:

Module One
Healthy life styles:

Students improve their knowledge of how to reduce sugar and salt in their diet as well as looking at the nutritional needs of different age groups.  Practical experiences include pasta dishes, products to include in healthy lunch boxes and desserts using fresh fruit.

Module Two
Design task: students research a design brief and then use their fully developed practical skills to make a celebration cake for a chosen target group.

Food Technology & Catering – Key Stage 4

Course: AQA Food Technology

This interesting and lively course gives students the opportunity to complete a wide range of practical work in the making of challenging food products.

This course is divided into two units:

Unit One – Written paper

40% of total marks – 2 hours examination

Unit two – Design and Make – Controlled Assessment

60% of total marks – approximately 45 hours

A key advantage of this course is the heavy weighting (60%) given to the major coursework project in Year 11.  The title of the project is suited to the student’s individual interest(s) and is based around designing and making innovative food products.  The tasks are set by the examination board, students are able to choose the one that is of most interest to them.

During Year 10 the following topics will be covered in a theoretical and practical way:

  • The functional properties of food
  • The effects of combining different ingredients
  • The importance of the appropriate proportions in the structure and shape of mixtures
  • The effects of acids and alkalis
  • Understand the use of standard components in food processing
  • Show competence in a range of practical food skills to produce high quality results
  • Product development
  • Labelling and packaging
  • Social, economic, cultural and environmental issues
  • Food additives
  • Equipment used to produce consistently high quality food items
  • Food storage
  • Manufacturing large scale food production
  • Technological developments

Examples of practical work includes: – pastry making (e.g. chocolate éclairs), bread, cakes, chilled desserts (e.g. cheesecakes), stir-fry dishes and meat/vegetarian meals.  In addition to the refining of students’ practical skills they will complete two short ‘Design and Make’ tasks during Year 10. These will provide an insight into the stages new products go through before being made available to consumers and prepares them for their major controlled assessment during Year 11.