Food technology at Oak Lodge School is delivered as an interdisciplinary subject that combines knowledge of chemistry, biology, technology, physics and geography. Pupils develop their English and Maths skills through exploration of different types of food and dishes, from various regions of the world. They learn about the natural processes of living things that humans source from our planet.
During cooking lessons our pupils gain skills on a practical level, that also takes them on a some scientific discoveries. They learn about the basic characteristics of substances and the ways in which they react or combine and about effects that they have on each other. Pupils develop their interpersonal skills. They improve ability to communicate with people and the ability to make accurate and quick decisions.
Pupils learn how to handle food safely and preserve the food for later use. They learn organisational skills through taking responsibility for their own workstations, how they organise their equipment so it is safe and accessible for quick use. They are expected to work safely and leave their place clean and tidy for the following groups.
Head of Food Technology Mr. M. Golowacz
|AQA||Entry Level Certificate Food Technology|
|AQA||UNIT AWARD SCHEME|
|Basic Kitchen Hygiene and Safety|
|Cooking and Serving a Meal for a Peer Group|
|Safety & Hygiene in the Kitchen with SupportGCSE Food Technology|
Click on the year below and the curriculum guides will open in a new window.
To view the Year 7 Food Technology Curriculum Guides, Click here
To view the Year 8 Food Technology Curriculum Guides, Click here
To view the Year 9 Food Technology Curriculum Guides, Click here
To view the Year 10 Food Technology Curriculum Guides, Click here
To view the Year 11 Food Technology Curriculum Guides, Click here
Towards Independence (Group H)