In Food Technology healthy eating and meeting current dietry guidelines is actively encouraged and students develop food preparation skills whilst working with a variety of different good ingredients.  

In Year 7 students learn how to use equipment and utensils, including the cooker, correctly and safely adn the importance of accurate measurement is emphasised througout.  The design and make process is introduced and students produce a 'layered salad.'  Students are expected to work in a safe and hygienic manner and good working practices are encouraged in all practical lessons.

In Year 8 a design and make project with biscuit development as its theme take up approximately half of the curriculum time.  New food preparation skills are introduced and students are actively encouraged to develop their designing and evaluation skills.  The remainder of the curriculum time is given over to simple meal planning and the preparation of food that relfect the importance of healthy eating.  Safe, hygienic and organised working continues to be reinforced in all practical sessions.

The Year 9 food project is centred on 'Licence to Cook.'  Students get the opportunity to trial recipes from different countries around the world.  Students are taught the importance of including more high fibre, starchy, carbohydrate foods into the diet in line with current guidelines relating to healthy eating.  Students will experience both familiar and unfamiliar foods from different cultures and use them in ways that will broaden their knowledge as well as further develop their practical food preparation skills in preparation for Year 10 GCSE Food Technology.

Students are expected to be well-prepared for all practical lessons, parents can help with this by checking their child's student planner to ensure they bring in all the required ingredients for practical lessons.  Failure to bring ingredients in for practical lessons will result in an automatic detention after school the following week!