Food Technology
Statement of Intent
John Ferneley College is committed to delivering a Food Technology curriculum accessible to all which will allow students to become self-motivated and confident learners, who can work independently and as part of a team. This new GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:
- Bread, cereals, flour, oats, rice, potatoes, and pasta
- Fruit and vegetables (fresh, frozen, dried, canned and juiced)
- Milk, cheese and yoghurt
- Meat, fish, eggs, soya, tofu, beans, nuts and seeds
- Butter, oil, margarine, sugar and syrup
Upon completion of this course, students will be qualified to go on to further study or embark on an apprenticeship or full-time career in the catering or food industries. We aim to ensure that learners develop technical and practical competencies as well as the wider skills valued by employers
We hope our students will become responsible citizens who make a positive contribution to society.