The department is situated on the ground floor of the building. It consists of 2 practical rooms with a food preparation area at the back of the larger room.
The department is well equipped for teaching full classes the practical aspects of the course and it is hoped the area will be further developed to accommodate the teaching of the theoretical aspects of the course with the inclusion of easier access to ICT facilities.
Within the department there are 3 full time members of staff and 2 technicians.
Each year all students in years 7–9 receive 13 x 45 minute lessons where they cover the theory of nutrition and 13 x 90 minute lessons, where the practical element of the course is taught. Thus they receive a good grounding in both the theoretical and practical aspects of the subject. The theoretical element covers the basics of human nutrition and the wise selection of foods and dietary adaptations to promote good health both at school and beyond. Food safety, food hygiene and food production are also studied. The practical element supports this but also aims to develop real enjoyment and creativity in addition to organisational skills, analytical skills and confidence building. A wide range of techniques is taught and a variety of equipment and ingredients used. Introducing new foods to students and encouraging more adventurous tastes are an integral part of our teaching as is costing and decision making.
At Key Stage 4 the following courses are offered as optional subjects
This course is designed to provide opportunities for students to demonstrate their design and technology capabilities and to show how they can combine skills with their knowledge and understanding in order to design and make quality products.
Food is a material with unique properties, it has specific characteristics, which must be considered and understood before products can be successfully designed and made. Students are required to apply their knowledge of food science when developing products. Much of this work is related to the food industry and product development. This is a popular option with both boys and girls. We currently run two groups with 20–24 students in each group. This course is always fully subscribed.
The students on this course are not required to complete a written examination. This course is aimed at those students who are unlikely to achieve at GCSE. It is a unit-based specification, where students are required to complete four of the units provided. Students are taught in smaller groups of approximately 10-12 which enables each student to get much more individual attention, which in turn helps them to develop their practical skills to a higher standard.
Exam Board: AQA
The course is a natural progression for students who have already successfully completed a GCSE in Food Technology.
This is a two year course with the AS level completed at the end of year 12 and A2 at the end of year 13. Some students have shown an interest in only completing the AS Level, in either Year 12 or 13. This is quite acceptable.
At AS, students study nutrition and design and making food products. Knowledge of food science and the wide range of materials and components used in the making of food products are developed. Students are given the opportunity to develop and solve a problem relating to food design and making in the coursework, whilst the examination tests knowledge, understanding and design skills. They gain an understanding of industrial and commercial practices within the area of Food Technology:
At A2, students build further upon the knowledge and practical skills gained at AS level. Students continue to develop design work, alongside an understanding of food science, processes and commercial food manufacture (the latter being focused upon in much more detail than at AS, where it is not a requirement of the coursework).