Food technology aims to provide essential life skills and nutritional information for a healthy, balanced diet to students through completion of a number of theory and making activities. Classes follow a pattern of teacher led demonstrations followed by students practising those making skills.
|Students have opportunities to test and evaluate different styles and dietary requirement foods and experience exotic cuisine along the way.|
Students will be taught to: prepare shortbreads, fruity rock buns, short crust pastry, fruit crumble, sausage/cheese rolls, Toad-in-the-Hole, corned beef hash, fruit salad and banoffi pie.
Building on year 7 making skills and widening the experience of equipment within the kitchen environment.
Students will make:-
Puff pastry Cornish pasties, fruit turnovers, all in one sauce, cauliflower or macaroni cheese, Bolognaise / Chilli Con Carne, bread based pizza, Thai green curry, stirfry, microwave sponge, gougons, burgers, tomato/vegetable soup, quiche and Bakewell Tart.
Exam board is AQA
Advance cooking techniques with focus on investigation, experimentation and comparison of different techniques to cook or bake the same product. Students will investigate balanced and healthy complete menus.
Students may cook the following:-
From Bolognaises to fruit muffins. Pasta bakes to citrus apple flans. Quiche to Swiss roll.
Varied sauce making techniques from all-in-one to roux.
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