Richmond School
School Departments | Food Technology
KS3
Year 7 – Practical skills are developed using a range of fresh ingredients. Students investigate the nutritional needs of young people and generate a range of ideas for healthy snacks that they can make for themselves. They test and evaluate recipes for traditional and modern food products, making decisions about what meets their needs.
Year 8 – The issue of healthier high energy snacks is investigated and a range of biscuit, snack bar and cookie recipes are tested and evaluated. Recipe adaptation and product development are taught and related to the development of a new snack product to meet growing consumer demand for a healthy and appealing product.
Year 9 – The diversity of multicultural food products available in the UK is explored and recipes from across the world are tested. (New ideas for dishes for a fast food outlet aimed at young people are developed and students learn how to make good food match healthy eating guidelines). Food hygiene standards and food industry working practices are integrated into the production of imaginative and appealing products to include on the restaurant’s menu.
KS4
A practical based course that encourages “real world food technology”. Students are encouraged to use ingredients to design and make high quality food products. Specific areas of study include characteristics of food materials, food processing manufacturing systems, quality control, food safety and hygiene. Consumer issues including additives, packaging, labelling, testing existing products are also included. These are delivered through theoretical media and practical experiences using familiar food contexts e.g. Sauces, Bread, Pastries, cakes and biscuits main course products. The coursework assignment enables independent research, investigation and product development through a food issue particularly relevant to students. This is a set design brief.
KS5
The exciting innovative content of this course allows for investigation, analysis and creativity in all aspects of food production.
Coursework study areas include food products for retail and mail order, items designed to meet the needs of school or college students, and the development of convenience meals for busy families.
An understanding of Food Science and the detailed study of the development and production of one commercial food item, along with the study of trends in new food production, forms the major part of the course.
The course provides an opportunity for students to involve themselves in practical food preparation and relates knowledge and skills to theses activities.
Links with the food industry are forged through coursework tasks and visits to local companies are included.
Contact Information
Mrs J Nicholson - JNicholson@richmondschool.net
Mrs C Dawson - CarolineDawson@richmondschool.net
Mrs A Wilson - AnWilson@richmondschool.net
Mrs J Drake - JDrake@richmondschool.net
Miss G Adamson - GAdamson@richmondschool.net