Food Technology

Learning Overviews

Food Technology is enjoyed by all at St Edward’s, with excellent facilities and resources. The subject enables pupils to develop their knowledge and understanding of diet and nutrition. Each year, KS3 pupils have the opportunity to take part in ‘The Rotary Young Chef Competition’. Pupils are able to showcase some of their own recipes, which are judged by an external professional chef along with Leek Rotary Club.

Below is a list of ingredients and approximate costings required for the recipes used in the Food Technology practical lessons.

Adobe pdf icon  Food breakdown and costings

Year 5
Practical sessions include the making of:
Rainbow Salad and pizza toast
Skills involved:
Knife skills (bridge & claw), grating and use of the hob & grill

Year 6 – Fish and Meat
Practical sessions include the making of:
American pancakes, fish pate, flat breads, burgers or falafel and smoothies
Skills involved:
Chopping, slicing, grating, timing, weighing & measuring and use of a multi-cooker

Year 7 – Multicultural Foods
Practical sessions include the making of:
Stir Fry, Bolognese, pizza dough/pizza and curry
Skills involved:
Preparation of ingredients, weighing and measuring, use of hob & oven

Year 8 – Chef Project
Practical sessions include the making of:
Soup, bread, shortcrust pastry and chosen chef’s recipe
Skills involved:
Preparation of ingredients, weighing and measuring, knife skills, bread baking and pastry decoration

Page last updated 26/09/2017