Year 7 begin their DT Food Technology rotation learning about nutrition, health and hygiene. They will understand and apply the principles of nutrition in relation to the Eatwell guide. They will look at how nutritional needs change during our life stages as we age, including nutrition in pregnancy, and the differences in gender.

The year 7s will look at energy balance and the basal metabolic rate, which varies between each individual person. They will also learn about different food types and the effect they have on our bodies.

Students will develop a wide range of preparation and practical cooking skills, developing their knowledge and understanding of ingredients and healthy eating. They will work safely within a kitchen environment using the hobs and ovens, and develop knife skills through a range of chopping techniques such as baton, julienne, roll, dice and slice.

They will make flapjacks, a couscous-based dish, a Mediterranean tart, a seasonal crumble, as well as experiment with different cooking times and studying the results using eggs.

Student comments:

“Food practicals are the best lessons as you have so much fun as you are learning.”

“The theory lessons are interesting as you learn about the safety of using equipment like chopping skills, and also storage of food and harmful bacteria.”

“I really like cooking, the best part is eating it, but also taking it home to share with my family.”

“I like learning about different ingredients and I also like to practice my skills at home.”

“Today we are making flapjacks and the whole room smells delicious!”