Richmond School
School Departments | Food Technology
Key Stage 3
Year 7 –Students investigate the nutritional needs of young people focussing on the five-a-day campaign. They generate a range of ideas for healthy snacks which match a specification based around their own needs. They develop practical skills through making and evaluating the snacks they have designed. Team work and fun are part of all lessons.
Year 8 – Fair trade and Food miles are topical issues explored in the first part of year 8 Food Technology. Students make a range of biscuit, muffin and scone products which could be sold at a local market or farm shop. Food labelling, costing and ethical food production are investigated. The second part of the course looks at the food available for children at theme parks in the UK and compares the nutritional value of the food with the new school meals guidelines and current nutritional advice. Students make a variety of products including soup, dips, fruit fool, chunky tuna pots, etc. They then design and make a healthy Grab Bag Lunch to Go which could be available for children at UK theme parks.
Year 9 – The diversity of multicultural take away food products available in the UK is explored and recipes from across the world are tried and tested. Students learn to develop new food products around a theme of ‘Food Fusion’ and design their own multicultural take away. Friends and family eating habits are considered and awareness of vegetarian, high fibre, gluten free, calorie controlled and other special diets is raised. Students learn how to adapt recipes to accommodate the needs of others and how to prepare a variety of food using a range of fresh ingredients. Food hygiene, safety and resource management are integrated into the production of imaginative and appealing products.
Key Stage 4
The course aims to combine creative and innovative cooking with knowledge and understanding of food ingredients to deliver “real world food technology”. Students use ingredients to design and make high quality food products. Specific areas of study include functional and nutritional properties of food materials; stages in the development of food products, food storage, safety and hygiene, large and small scale production of food. Consumer issues such as: additives, packaging, labelling, analysis of existing products are also included.
These are delivered through theoretical media and practical experiences using familiar food contexts e.g. Traditional and contemporary cakes, biscuits, pastries and breads. Multicultural dishes such as Italian, Chinese, Indian, Thai, and Mexican. Main course meals including sauce based products.
Vegetarian and other special diet options are considered and desserts for simple and stylish occasions.
The controlled assessment task enables independent research, investigation and product development through a food issue particularly relevant to students.
Key Stage 5
The ‘A’ Level Food Technology course explores a multiplicity of food issues. Including the physical properties of a broad range of ingredients and components and why they are used in specific food products together with an understanding of methods by which they are manipulated. Students develop knowledge of nutrition and health, health promotion and dietary needs throughout the lifecycle. Influences of culture and lifestyle are explored and the issues surrounding the design of new food product to meet the changing structure of society.
Food safety, hygiene and quality are taught and students studying for 2 years explore food manufacturing systems and controls.
How foods can be treated to maintain quality and extend shelf life, the use of additives and the legislation to control use is also part of the wide-ranging course content.
Practical skills are developed to a higher level and students make a wide range of food products aimed at the retail and catering markets. They have the freedom to explore their passion for food and create new and exciting products. Within coursework there are opportunities to research and respond to a variety of issues that reflect students’ interests and compliment other studies.
Contact Information
All staff can be contaced by 'phone on (01748) 850111 or by email admin@richmondschool.net:
Mrs K J Nicholson - Head of Food Technology
Ms Leah Blewitt