Food Preparation and Nutrition

Each week, students are required to bring ingredients to practical lessons. At the start of the Food Technology rotation, students will be given a list of ingredients and dates for cooking will be recorded in their Firefly diary. A copy of the ingredients lists can be found on Firefly.

Year 7
  • Basic Cooking Skills
  • Kitchen safety
  • Knife skills
  • Heat transference
  • Using the oven, hob, grill and microwave safely
  • The Eatwell Guide
  • Macronutrients (protein, fat, sugar, carbohydrates, dairy)
Year 8
  • Basic food hygiene and the functional properties of food.
  • Temperature control systems
  • HACCP
  • The safe cooking and storage of food products
  • How to plan and prepare a balanced diet.
  • The function of micronutrients
  • Seasonal availability
  • Sensory analysis
  • Ages and stages of life
Year 9
  • Food Science
  • The functional properties of foods including:
  • Binding
  • Aerating
  • Glazing
  • Providing bulk
  • Setting
  • Thickening