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Food Technology

Key Stage 2

  • Understand and apply the principles of a healthy and varied diet
  • Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed

Key Stage 3

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • Understand the source, seasonality and characteristics of a broad range of ingredients
  • Key stage 4 Website that is very useful and as a school we use there recipes every week.www.wjec.co.uk
  • https://letsgetcooking.org.uk/lets-get-cooking-at-home/hundreds-of-recipes/
  • All pupils have the opportunity to participate in practical lessons. Pupils that have expressed a wish not to do this are offered WJEC units in Independent Living in Food and Health; Food Preparation ,Cooking and Serving and Health ,Safety and Hygiene.