Food Technology
Food Technology Department
HoD: Mrs V Trouton
Subjects Offered
Food & Nutrition GCSE
Food & Nutrition Science A Level (CCEA Modular)
The skills that are taught and the fun element within food practical classes also helps them to develop confidence in decision making and group work.
It is also the aim of the FT Department to teach pupils how to become wise consumers.
Curriculum
In Year 9 another wide range of food practical work will take place and the topics taught this year concentrate on developing nutritional knowledge, the importance of food hygiene, safety, storage and labelling regulations.
In Year 10 a major project is undertaken within groups, covering research and presentation skills and looking at topics such as Fairtrade, foods around the world and creative baking skills. In addition, pupils cover topics such as consumerism, vegetarianism, the prevention of osteoporosis and risk assessment when working with food.
The specification is an interesting mix of topics all related to food including, nutritional importance throughout life, meal planning, using resources wisely, methods of payment and places/ways of buying food, food origins and processing, and food labelling (especially allergen identification).
Within the 5 periods of teaching per week the opportunity to develop a wide range of high level food practical skills is also put to good use.
Year 14 pupils undertake an extensive piece of coursework, worth 50% of the A Level mark, and during this year topics taught include the work of all stakeholders involved in food safety throughout the food chain ‘from farm to fork’. Many RSD pupils go on to study a variety of food-related courses at university.
The course offers pupils the opportunity to see for themselves how policies and procedures work together in care settings so as to ensure users receive the best standard of care possible. The course is equally weighted between coursework and examination allowing pupils to work hard all year and achieve their full potential.
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