All students at Whitby High School study Food Technology in Year 7, 8 and 9 with the option of continuing to GCSE in year 10 & 11. At Key Stage 3 the students study Food Technology for half of the academic year and then alternate with Textiles Technology. During their time in Food Technology, the students will be introduced to a wide range of ingredients. They will learn how to produce a repertoire of predominantly savoury products and will use a wide range of equipment including small electrical appliances and safe use of the hob, oven and grill.
Students will also study the importance of food hygiene and food safety rules. As a department we expect that these rules be adhered to at all time to ensure the safety and enjoyment of everyone involved in the lesson. Also as part of the school behaviour policy, high standards of behaviour are also expected during lessons.
KEY STAGE 3
At Key Stage 3 students are introduced to Food Technology and learn the following:
Investigate multicultural foods and how the food we eat, cooking methods and trends have been positively influenced by a wide range of travel, culture and diversity.
KEY STAGE 4
At Key Stage 4 the students can opt to study Food Preparation and Nutrition at GCSE where they will learn the following:
Commodities used in the food industry:
Fruit and vegetables
Meat, poultry, fish and eggs.
Milk, yoghurt and cheese.
Beans, nuts, soya, tofu seeds
Butter, oil, margarine and sugars.
A range of higher skilled dishes including:
Pastry; including short crust, choux and flaky
Sauces such as Ragu and Roux.
Gelatinisation and setting.
Principals of Nutrition, diet and good health.
The science of cooking food
Food provenance, spoilage and waste
Cultures and cuisines
Factors affecting food choices.
Mrs S. Gunning
Miss B. Jones
Mrs E. Ball