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