Skip to content ↓

Grange Park School

Learning for Life - Personalised Pathways for All

  • Font size
    A A A A
  • Background colour

Food Technology

Grange Park has a specialist teaching room for Food Technology.  It is a well-equipped and resourced subject with everything pupils require to be independent learners.

 

All pupils in Years 7 and 8 have a double lesson weekly for the half the academic year where they follow the government's "License to Cook" programme of study covering a diverse range of recipes.  The focus is to develop a range of practical skills whilst also embedding understanding of healthy eating, wise food shopping, seasonality and nutrition.

 

In Year 9 pupils follow an accredited course; "Jamie Oliver Home Cooking Skills (Level 1)" and then in Years 10 and 11, pupils are studying the "BTEC Level 2 Jamie Oliver Home Cooking Skills" course.  These courses develop the foundation skills taught in the lower school and encourage pupils to deepen their knowledge of seasonality and nutrition as well as improving their practical skills and learning how to economise when shopping and cooking.

 

Students in Groups 1 & 2 (KS5) are timetabled Cookery lessons. These students prepare shopping lists, shop, cook and then serve and enjoy the food they make in these sessions. Some students who have not previously had the opportunity are also entered for Jamie Oliver Home Cooking Skills qualifications.

 

Food Technology allows all learners to develop a range of skills in the selection, preparation and cooking of a variety of dishes.

 

A selection of practicals are shown below. In addition, pupils make seasonal dishes including Mince Pies, Hot Cross Buns and Pancakes.  We work with parents to ensure that we support all pupils and their dietary requirements.

 

      

Year 7 and 8 Programme of Study

 

  Dishes cooked Skills covered
Year 7

Tea & Toast

Fruit Fusion

Pizza Toast

Croque Monsieur

Fruity Flapjack

Tropical Granola Bars

Potato & Leek Soup

Spicy Tomato Soup

Coleslaw

Cheese & Courgette Muffins

Lemon Curd Muffins

Bread

Finnish Fruit Plait

Fruit Crumble (Seasonal)

Herby Vegetable Crumble

Handling Kettles/ Toasters

Knife Skills

Using a grill

Handling Cooked Meat/ Using a grill

Using a hob/oven

Using a hob/oven

Simmering/Boiling on a hob

Using Electric Stick blender

Using Food Processors

All in one method

Developing All in one method

Yeast based dough

Handling and shaping yeast based dough

Rubbing in/Seasonality

Rubbing in/Seasonality

Year 8

Veg Cous Cous Salad

Pasta Salad

Macaroni Cheese

Tuna Pasta Bake

Tomato and Basil Tart

Banana Bread

Fruit Pie (seasonal)

Mini Quiches

Bakewell Tarts

Sausage Casserole

Chilli Con Carne

Mushroom Risotto

Choux Buns

Spaghetti Bolognaise

Knife Skills/Seasonal vegetable/ Boiling water

Cooking Pasta

Roux based sauce

Roux based sauce

Rubbing in

Using leftovers

Rubbing in/Seasonality

Savoury Pastry/Rubbing in

Sweet pastry/Rubbing in

Handling meat

Handling meat

Preparing rice

Electric hand whisks

Handling meat

 

Years 9, 10 and 11 Programme of Study

 

Year 9

Years 10 and 11

Fried/Scrambled Eggs

Cooking Sausages

Potato Wedges

Jacket Potatoes

Pesto

Vegetable Stir Fry

Chocolate Brownies

Vegetarian Chilli

Meatballs

Lamb Stew

Salmon in Foil

Vegetable & Halloumi Kebabs

BBQ Chicken

Chicken Fajitas

Focaccia

Lasagne

Vegetarian Lasagne

Roast Chicken & Vegetables

Butternut Squash Cupcakes

Stuffed Apples

Mushroom Omelette

Shepherd’s Pie

Chicken Noodle Stir Fry

Fish Pie

Thai Green Curry

Lamb Hot Pot

Squash Soup & Croutons

Sausage Rolls

Healthy Cooked Breakfast

Breakfast Tortillas