Food Science and Technology

Teachers: Mrs. McMullan (HoD) Mrs McCarthy

Facilities
Two practical classrooms

One Department room/ practical room 

One computer cluster/ resource room 

KS3
In the first three years of secondary education, students have the opportunity to begin learning about basic food nutrition and health and safety. Pupils enhance their learning with regular food practical’s where they have the opportunity to develop their culinary skills including the baking of both savoury and sweet foods.

GCSE
Some of the topics covered at this level include Vitamins and Minerals, Osteoporosis, Water, NSP and Life Cycles. These varied topics help pupils to develop their knowledge and understanding of food and nutrition. In fifth year, pupils complete their module three coursework including research and a food practical based on the importance of fruit and vegetables in the diet. Pupils obtain knowledge of nutrients, nutritional guidelines, safety, hygiene and meal planning for individuals and families and are presented with information which can help them lead a healthier life. 

A-Level
In sixth year the study of food nutrition is continued and developed as students take a more analytical and in-depth approach to topics already covered as well as enhancing their knowledge with the learning of consumer legislation, marketing and consumer organisations allowing all pupils to obtain an understanding of human needs and learn interdependence of individuals and groups and how social, cultural, economic and environmental factors influence people.  The skills taught develop food practical skills and problem solving skills. 

Links
CCEA – for specifications and exam timetables - www.rewardinglearning.org.uk

Health Promtion Agency - http://www.healthpromotionagency.org.uk

Consumer Legislation - www.consumerline.org