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St Peter's
Catholic School

Food Technology

Key Stage 3 Information

Year 7:

Students complete a 9 week module in Food Technology. During this time, students make a range of dishes using the hob, grill and oven. These include fruit salad, soup, coleslaw, couscous salad and pasta sauce.  Students learn about health and safety, food storage, hygiene and they begin to learn about healthy eating and nutrition.

Year 8:

Students complete  8 Food Technology lessons. Students build on the knowledge and skills which they gained in Year 7. A range of dishes are cooked including cheese scones, tortillas, sweet and sour chicken, spaghetti bolognese, bread-based pizza and Foccacia. Theory lessons concentrate on nutrition, healthy eating and ethical issues.

Year 9:

Students visit Food Technology on rotation for 12 weeks. Students complete a largely practical course covering family meals. Students make a range of family meals including Macaroni Cheese, Quiche, Lasagne, Chicken Pie and Key Lime Pie.

Key Stage 4 Information

Years 10 and 11:  

Students, who opt to take Food preparation and nutrition for GCSE, have five lessons each fortnight. The majority of time in Year 10 is spent learning practical skills and theory work. The GCSE focuses heavily on nutrition, food choices and high level food preparation skills. Students complete the 2 non-examination assessments in Year 11 and these account for 50% of the GCSE grade. The two non-examination assessments are set by the exam board and include practical work. A three hour practical session held in exam conditions forms part of one of these assessments.

There is a written exam at the end of Year 11, in which students are able to show their detailed knowledge of food preparation and nutrition. Students are required to bring their own ingredients for these lessons and take the products home to be shared with their family.