Food Technology

Key Stage 3 teaching continues to be heavily biased towards practical skills, leading to independent and creative use of recipe instructions.  Entry to the Design and Technology Association ‘Active Kids Get Cooking' awards is central to the curriculum with many students achieving success at all levels - Bronze, Silver and Gold. This year saw over 60% of students gaining merit awards.

The department once more entered students for the Rotary Club ‘Young Chef of the Year' competition, this proving an exciting experience for pupils interested in cooking and presenting new food products, with plenty of advice from visiting chefs. ‘Ready, Steady, Cook' team competitions, held at the end of each term are extremely popular with both Year 7 and Year 8. Themed inter House competitions held during extra-curricular time each term attract many entrants from across both Key Stages 3 and 4.

Students continue to display enthusiasm for the ‘cook of the week' award, this earning a commendation for outstanding practical achievement. Once again a significant number of students attended the extra-curricular practical cookery skills course, designed to support students participating in the Duke of Edinburgh Award.