Food Technology

We aim to develop confident and independent learners who have developed their knowledge in food preparation and cooking skills, as well as learning the key concepts of food and nutrition and be able to apply these concepts in order to successfully maintain a healthy lifestyle.

Food Technology (KS3) is about providing students with the opportunities to develop their practical skills, these skills are linked to the importance of a healthy and balanced diet and making wise food choices. Once the basics of health and safety are established and the key concepts of the Eat Well plate are embedded students are encouraged to apply these concepts to designing and making. Students learn to design and make suitable products that link to current and topical issues. To do this effectively, they will acquire a broad range of subject knowledge and draw on additional disciplines such as mathematics, science, PSHE and physical education.

  • The Eat Well Plate and nutrients needed to achieve a balanced diet.
  • Specialist equipment used in the Food Technology room
  • Design and manufacturing of a chosen dish specific to a client and customer
  • The use of high-risk ingredients in food preparation and understanding how to correctly store cooked and raw foods. 
  • Students’ will explore the pastry industry and the careers opportunities within the industry. 
  • Manufacturing of a range of dishes linking to seasonality, affordability and nutritional needs of a range of clients.
  • Food standards and the consequences of poor health and hygiene in food establishments
  • Healthy eating and generating a positive relationship with foods and meal planning
  • Food miles, seasonal foods, and adaptation of GM foods vs organic

Hospitality and Catering (KS4) is focused on consolidating the knowledge gained during KS3, and expanding those links to the Hospitality & Catering industry. According to the British Hospitality Association, Hospitality and Catering is Britain’s fourth-largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering, therefore, our aim is to provide students with the opportunity to learn skills that will support their progression to employment within the Hospitality and Catering sector.

WJEC Hospitality & Catering:

  • Business ownership/Working in the Hospitality Industry
  • The Hospitality Industry
  • Food Safety and Health and Safety in the Hospitality Industry
  • Food safety, high-risk foods, and the consequences of poor working conditions
  • Hospitality and catering in action
  • Legislation, Risk assessment and HCAAP
  • Food Safety and Health and Safety in the Hospitality Industry
  • Food safety, high-risk foods, and the consequences of poor working conditions

Here at OSSMA, we give students the opportunities to become:

  • Independent learners: developing their confidence through practical skill and development as they progress through KS3 and into KS4. Learners who will also acquire the nutritional knowledge needed to prepare themselves for effective self-management in the future.
  • Creative thinkers who are self-reflective; adapting and changing their ideas considering changing trends, geographical factors, and customers wants/needs
  • Team Workers; engaging actively in-class discussion and group tasks when developing product ideas and managing their workspaces.