Food Tech - Introduction
In Years 7, 8 and 9 students are taught how to apply the main principles of nutrition and healthy eating to a number of different dishes. Projects are chosen specifically to help students become competent in using a range of cooking techniques as well as responding to design briefs and following the design process.
In year 10 and 11 students are introduced to the WJEC Catering specification. Over the 2 years, they complete 2 controlled assessment projects and a written paper. Knowledge and skills are taught through a wide variety of practical and theory lessons. We also arrange for specialist chefs, butchers and caterers to come in and impart their expertise. Students receive 5 lessons every 2 weeks.