Food Technology

“Food is our common ground, a universal experience.”

James Beard

During Food Technology lessons at Cantell, students will learn how to prepare and cook a range of outcomes. In year 7 there is a focus on knife skills (fruit salad), hob skills (boiling), and oven skills (making a pizza). Throughout KS3 students will continue to develop skills with increasingly more challenging outcomes including, fresh bread pizza (yr8), roux based sauces (yr 8), fresh pasta (yr9) Genoese sponge (yr 9) and many more.

During the year 7 theory lessons you will learn all about the hygiene and safety rules we follow during the practical lessons and why they are so important. In addition, you will be taught how to understand the functions of different food groups in the body and in recipes and how these relate to balanced diets. As students continue to progress through KS3 we consider the diversity that food offers across the world and how religion, culture, climate, etc. all impact the availability and popularity of different foods.

As students progress to KS4 the development of skills continues to increase in challenge; butchery, pastry and complex desserts (working with gelatine and meringue) are just a few of a wide range of skills studied. They will also continue to study many of the topics touched on at KS3 but now in more depth. These more advanced skills and knowledge will now also develop a vocational aspect with the context now emphasising the Hospitality and Catering industry.

This qualification will allow students with a passion for food and cooking an insight into a highly versatile, varied and worldwide career. It will give them an understanding of the skills required and opportunities for a career in the hospitality and catering industry.