The study of Food Technology explores food properties, processing, preparation, nutritional considerations and consumption patterns. It addresses the importance of hygiene, safe working practices and legislation in the production of food. Students engage in practical cookery tasks each week.
Students develop food production skills throughout the course. These practical experiences involve the design, production and evaluation of food products specific to prescribed focus areas.
Students acquire skills and knowledge through focus areas such as:
Students will be assessed on demonstrated practical skills and knowledge in food related projects.
The Stage 5 course is not a prerequisite for entry at a higher level. Students who have completed the Stage 5 course have developed a range of skills useful for further study at Stage 6, both in Food Technology and Hospitality. They have also developed a range of transferable skills that can be used in all other subjects, such as the ability to be creative, to collaborate with others, think critically, communicate effectively, demonstrate resilience and think globally.
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