Food technology gives students the opportunity to learn how to cook and understand the value of nutrition and food hygiene. Food technology enables students to develop a secure knowledge about; where food comes from, different cultures and the influences they have on diets all around the world. Students apply their knowledge through engaging and fun practical experiences, whilst being empowered to build upon life skills so that the importance of health and nutrition can be embedded throughout their lives, appreciating the creative and inventive possibilities of working with food. 

How do we ensure academic rigour in our food technology curriculum?

• Students learn to understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
• Clearly structured lessons are based around the knowledge and understanding of; functional and nutritional properties, the functional properties and chemical characteristics of food, sensory qualities, and food safety considerations when preparing, processing, storing, cooking and serving food.
• Students are 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.

How do we nurture and develop our students through our food technology curriculum?

• Using creativity and imagination, students design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values.
• Food technology provides students with life skills allowing them to make informed choices about nutrition and health for both themselves and for others. Students develop confidence in discussing meal choices and design.
• Food technology broadens student experiences, allowing them to encounter new ingredients and dishes. Students learn about food from different cultures and the influences on our food choices each day.

How do we promote social action and courageous advocacy through our food technology curriculum?

• Students explore, debate, and assess the big issues of today surrounding nutrition and wellbeing, so that as they mature they will understand how to make the right choices to ensure their health and wellbeing are well looked after later in life, not only for themselves but for their families and the future generation.
• Students’ creative, technical and practical expertise develops to help them consider how their own choices, relating to food consumption, impact on their communities.
• Students discuss and evaluate their power as consumers when making decisions about which ingredients and products to buy and why considering a range of issues including, for example, climate change and fair trade.