Students have made a range of sweet and savoury dishes to develop their practical skills and allow them to demonstrate their understanding of safe and hygienic practices working with different pieces of equipment. Students have been completing AQA awards to achieve certificates to celebrate and reward their skills and progress in food.
Year 7
Year 7 students have developed their understanding of bacteria and what happens to bacteria at different temperatures. They have been developing their knowledge of the importance of working hygienically with eggs and considered the choice of free range and caged hen eggs.
Year 8
Year 8 students have been completing an AQA award to demonstrate their understanding of snack foods and the importance of the consumer. Students have completed a survey to find out their peer’s favourite snack foods, they have used this information to prepare and design a range of sweet and savoury snacks.
Year 9
Year 9 students have developed their understanding of nutrition through the life stages. Students have investigated how nutritional needs change and the reasons why. Students have completed a range of practical’s investigating the working functions of ingredients including raising agents in choux pastry, gelatinisation in macaroni cheese and egg coagulation in cakes.