Food Technology - Subjects - de Stafford School
Twitter Wall

Twitter Wall

07/08/18

Retweeted From Hewitts of Croydon

Will you be attending this September? If you haven't bought your uniform at our school visit in July, online or in store already; make sure you come to store ASAP to guarantee all you need for a September start... don't get caught out! https://t.co/yZH1yRJY60

20/07/18

Congratulations to our newly appointed senior prefect team. https://t.co/R3Ubin6wrH

19/07/18

Retweeted From Freedom Leisure - de Stafford Sports Centre

People of caterham and beyond we are almost there! The building works are on schedule for the grand new works to the centre. will be the great new addition to the site, with a range of snacks soon to be available! ☕️☕️

19/07/18

Retweeted From de Stafford PE

We are delighted to announce that ⁦⁩ has been awarded a 3rd consecutive Silver Games Mark! We are very proud of our students for their dedication to all aspects of school sport including volunteers & leaders! Thanks to ⁦⁩ ⁦https://t.co/jrARfApvWT

18/07/18

Congratulations to a select group of students for receiving recognition from Mr Garner this morning for accumulating so many achievement points this year. https://t.co/2PFu93IyzT

17/07/18

Thank to our Y8 Parents/Carers who attended this morning's Celebration Assembly. Tomorrow, it is the turn of Y10; we look forward to seeing you then.

17/07/18

Congratulations to SAM group 8ZKE who have also been awarded a Mufti Day tomorrow for the amount of achievement points received! https://t.co/4zPakMQc9N

17/07/18

Well done to students in SAM 7RBR who have been awarded a Mufti Day tomorrow for the best attendance record in Year 7 this year. https://t.co/6P3SWzVnMA

16/07/18

Retweeted From Freedom Leisure - de Stafford Sports Centre

The new entrance lobby at is starting to take shape. Great work in this hot weather. https://t.co/t6JXpTb2uq

16/07/18

Lovely to welcome so many parents/carers to our Y7 Celebration Assembly this morning, thank you for your support. We look forward to the Y8 event tomorrow morning. Please do join us, if you can.

15/07/18

Retweeted From Glyn School P.E.

Well done to Mr Tanner and Miss Owen for delivering their Masters research at the St Mary's University Research Conference yesterday. Another two members of staff completing their MA. Well done to staff from and also, great achievement! https://t.co/9pSGdhjqP2

13/07/18

students have landed at Heathrow. What a difference to see only grey clouds! 😩

13/07/18

Retweeted From Rachel Picken

held the GLF Year 9 GCSEs skills Bootcamp today for & students. The students' descriptive writing& literary analysis was inspirational. Thanks to & Mr Matthews for his lecture on the Victorians https://t.co/DHouJDVrOp

13/07/18

Fantastic work from the Interact Club, helping to clear the local community of litter. https://t.co/osLkhFCeNb

13/07/18

Retweeted From Kerrie Cook

Year 9 English conference is well underway. Session 3 (The Victorians) is in full swing. With https://t.co/wnWUg8Nl7i

13/07/18

Well done to our fantastic team of volunteers from the Interact Club who are heading out to clear the ‘100 Steps’ footpath of litter this afternoon https://t.co/qlqpE3dOcs

13/07/18

Another early start, ready for La Reigna Sofía museum. Some tired smiles (again!). https://t.co/k3xflLAQdc

12/07/18

Having a lovely afternoon at Parque Warner. The students have made some new llama friends. https://t.co/EDtv4jITaB

12/07/18

Even the teachers had a great time at Bernabeu Stadium. Kids loving Madrid! https://t.co/lXEZQPoaQJ

12/07/18

Messing about on the river! https://t.co/UGsDE4TsOc

Food Technology

Head of Department: Miss Z Kerslake
email: zoe.kerslake@destafford.org.uk  

KS3 Food Technology

All students in Years 7 and 8 study Food Technology for one hour of curriculum time per week on a 10 week rotation cycle with Textiles, Resistant Materials and Ceramics. Over the 10 week period, students experience working to a given brief. They are required to research, prepare and cook dishes that are fit for the brief.

In Year 9 students have twice the teaching time spread over two projects and three terms, again rotating after 10 weeks with Textiles, Resistant Materials and Ceramics.

The skills and knowledge taught follow the National Curriculum requirements whilst also providing skills for life. All projects are designed to layer skills and knowledge each year and enable robust progress whilst also assessing the students experience and understanding. The projects at KS3 form preparatory steps knowledge, understanding of keywords and terms and key skills required for the GCSE syllabus.

Year 7

‘The Healthy Eating project’ introduces students to macro and micro nutrients and the food groups that they are found in. They discover where food comes from and how it is produced in industry. They experience working with various equipment, with the focus on being safe and efficient. They make a variety of dishes which build their skills in a logical progression.

Year 8

Their skills are further extended in a ‘Baking Project’. This gives them a good foundation of knowledge of baked products such as cakes, pastries, breads, cookies and biscuits. They learn that different techniques and ratios’ applied to the same ingredients produce very different dishes. Throughout the project the students must consider SMSC factors when questioning "How healthy are baked products? How often should we eat them? How can we increase fibre, fruit and vegetables whilst decreasing refined sugar and fat? Whose responsibility is it that we all eat healthily?" These skills are essential for a career in food technology or Catering and to be a healthy, happy member of society.

Year 9

Project One ‘The Multicultural Food Project’ is completed prior to the option evening, enabling all students to experience a variety of techniques and ingredients thus resulting in a more informed option choice for the Design and Technology subjects should they choose to take one for GCSE. The students experience working with meat and fish and further develop their skills and techniques. They are required to work to a brief and are introduced to the concept of producing a menu for a client.

Project Two: (Design a romantic table d’hote menu for 2 covers) is designed to lead the students on to the Catering GCSE option. It furthers their understanding of portioning and quality control and introduces them to key culinary terms.

SMSC runs throughout and includes student understanding of factors such as: recycling, packaging information e.g. traffic light systems and Recommended Daily Allowances, sustainability of meat and fish, air miles, carbon footprint, wastage of food, religious diets, vegetarianism, obesity and related health issues Catering

In KS4 students are required to complete one 8 page A.4 folder and one 25 page folder of independent research alongside trialling, testing and evaluating a range of dishes which are suitable for their chosen brief.

Year 10

The students are given a range of mini projects which gives them an insight into how their coursework should look and how to begin research.

They begin with a layered dessert project where they research suitable dishes and produce their own design. They then go on to a pastry project to gain and hone essential pastry making skills.Roux based sauces including béchamel and veloute. The soup and bread lunchtime project allows students to develop their own ideas of what would be a seasonal fresh soup, they also learn the functions of ingredients and techniques required for making bread. Fresh pasta with a sauce or filling of their choice, they learn to make fresh egg pasta and consider how they want to serve it.

Around December they will begin their GCSE on Afternoon Tea (there are other choices).

This entails primary and secondary research. Trialling and testing recipes of their own choosing and a three hour practical assessment which they must evaluate.

Year 11

Towards the end of Year 10 and into Year 11 they are given a second brief for which they are required to produce a further 25 pages on a new brief.

The course gives the opportunity to practice making a variety of classic sweet and savoury dishes and to adapt and develop them to your own design.It is a practical course which allows the student to develop their skills through planning, carrying out and evaluating the task.

Students learn how to cook a range of sweet and savoury dishes from scratch considering: presentation, healthy eating and nutritional value, cultural and religious diets, vegetarianism, menu types, cost and equipment.They also learn about the various job roles in catering and what they entail alongside communication and record keeping within the industry. Students are required to consider Environmental issues when purchasing and preparing dishes. They will be able to identify health and safety risks, gain knowledge of how to prevent accidents, understanding legislation, the role of the Health and safety officer, employers and employees.

The course is broken down as follows

Unit 1 = 20%: 8 page folder and a practical assessment

Unit 2 = 40%: 25 page folder and a practical assessment.

Unit 3 = 40%: Written exam, 1 hour and 15 minutes.

Grow, Learn, Believe and Achieve

Further Education and Careers

Students could go on to study Food Technology or Hospitality at Sixth Form College. This could lead to studying a range of degree courses, including: Culinary Arts, Food Technology, Food and Nutrition, Food Science, Sports Nutrition, Environmental Health or Food and Marketing.

Studying this course helps students to learn independently, cost and price your dishes and scale up to serve at large functions. You will also learn to manage your time well and solve problems which are all relevant skills for the workplace. It will also provide students with the ability to cook for themselves, friends and family which are invaluable life skills.