Food Technology

Curriculum Intent

The intent of the Food Technology curriculum is to empower students with the essential knowledge, understanding, and practical skills required to make informed decisions about food, nutrition, and preparation, leading to a healthier and more sustainable lifestyle. It aims to foster creativity and critical thinking within a design and technology context, applying scientific principles and understanding industrial practices. 

Students will gain a deep understanding of:

• Nutrition and Health: The relationship between diet, nutrition, and health across the lifespan, including the function of macro and micronutrients, dietary guidelines, and managing diet-related illnesses.
• Food Science: The functional and chemical properties of food ingredients and how these properties are utilised during food preparation and preservation.
• Food Provenance and Sustainability: Where food comes from, food security, ethical and environmental issues related to food production, processing, waste, and consumption.
• Food Safety and Hygiene: The principles of safe food handling, storage, and preparation, including hazard analysis and critical control points in both domestic and industrial settings.
• Consumer Choices: Factors influencing food choices, marketing, labelling, and understanding different cultural food practices.
• Sensory Analysis: Objectively and subjectively evaluating food products using standardised sensory testing methods to inform product development and quality control.
• The Hospitality and Catering Industry: career opportunities, menu planning and establishments.

Students also develop their practical skills including:

• Preparation Techniques: Developing fundamental preparation skills and an understanding of the importance of accuracy. 
• Knife Skills: Creating uniform and accurate cuts that are appropriate for the ingredients. 
• Cooking Techniques: Expanding their knowledge of cooking techniques and how they can have an impact on the nutrients within the dishes.
• Culinary Excellence: Applying presentation skills across various cuisines.
• Resource Management: Effectively managing time, ingredients, and equipment while minimising food waste and promoting efficient use of energy.

The Food Technology curriculum at Philip Morant nurtures the independence and resilience of students, building their confidence in the kitchen and the ability to adapt and problem-solve when things go wrong. We develop students’ ability to critically evaluate food products to make autonomous and healthy life choices so they can be the best they can be.