Food Technology

The course aims to encourage students to learn a variety of practical skills by making a range of products from 'Fruit Salads' to 'Mini Meals.' The importance of healthy eating is covered through the Eat-well plate.

Eat Well Plate

The course starts with an introduction to Health and Safely in the food room. Students complete units of work on hygiene and they are taught how to use various pieces of equipment such as knives, the oven, hob and grill safely. The correct storage and handling of food is taught and constantly reinforced during the course. 

Food Food2 

 

Safety Food

Modules covered are:

  • Safety & hygiene in the kitchen
  • Tasting exotic fruits and being able to describe them properly
  • How to wash up properly
  • How to use a vegetable knife safely
  • Prepare a fruit salad
  • Hand washing, bacteria and food storage
  • Using the hob
  • Preparing vegetables
  • Weighing and measuring
  • Rubbing in method
  • Making rock cakes
  • Using the hob
  • Making flapjack
  • Fairtrade
  • Bread making and yeast, function of ingredients
  • Making bread
  • Eat well plate
  • Designing and making a pizza
  • Salt in the diet
  • Pasta dish
  • Fibre in the diet
  • Stir fry
  • Sugar in the diet
  • Whisking method
  • Making Swiss roll
  • Fat in the diet
  • Making a lower fat cheesecake
  • Seasonal food

The Key Stage 4 course is based on the OCR Food Technology course.

In this they learn about diet and nutrition. Sustainability in food, adapting food recipes.  They have 2 controlled assessment projects. A521 which is about tailoring and adapting recipes to make them healthier. A523 is a project based around tailoring, developing and making quality food products. Each project is worth 30% of the GCSE with an exam making up the final 40% of the marks.

 

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