The study of making food includes:

• a broad range of practical skills, techniques, equipment and standard recipes, and how to use them to develop, plan and cook meals and single or multiple products
• how to plan and carry out a broad range of practical cooking tasks safely and hygienically
• healthy eating models relating to a balanced diet, the nutritional needs of different groups in society and the factors affecting food choice and how to take these into account when planning, preparing and cooking meals and products
• the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties

These skills are currently explored through a variety of Focused Practical Tasks as mini introductory activities progressing with a Healthy Eating and Nutrition project in year7 and Celebrations and International Project in year 8.

Future Chef Food Technology

The future Chef Programme is run as an extra curricular activity, students are given a taste of the culinary world, through the range of dishes they prepare. They are helped to develop, their skills and given them access to quality work experience through the programme’s mentor chefs and Industry links. Future Chef also provides expert advice on the career options and entry routes available within this dynamic industry.