Studying Food Technology at Bloxham School

Food Technology is a relatively new subject offered at Bloxham and is popular with students. Taught in a purpose designed room within the Raymond Technology Centre, students learn the principles of food preparation and the importance of proper nutrition to wellbeing.

Food technology in the Lower School

Our youngest pupils are introduced to food technology as part of a ten week carousel within the design & technology programme. They become familiar with health and safety, handling food, and using and cleaning equipment after use; and learn to cook a number of simple but tasty recipes!

Food technology in the Middle School

The carousel of D&T activities continues in the Third Form when our pupils become a little more adventurous in what they can cook for themselves. A number of pupils choose to start the GCSE course and we assume that these children will have an interest in diet and health as well as enjoying practical cooking lessons.

The GCSE course is an interesting and stimulating course for students to gain relevant transferable skills and knowledge. Students study nutrition, diet and health throughout life; the nutritional, physical, chemical and sensory properties of food; techniques of food storage, preparation and cooking; factors affecting consumer choice; and food hygiene and safety.

Food technology in the Sixth Form

The AS and A2 courses are ideal for anyone who has an interest in nutrition, social and health issues, and enjoys working with food. Students have the opportunity to study a variety of topics at AS including food resources, environmental and health issues, as well as retailing and food choice. The A2 course includes the science of nutrients, and nutritional needs, chemical and physical properties of food and the development of new food products. These topics enable students to develop an understanding of food, nutrition and health and the factors which influence them. It includes scientific application of nutritional knowledge and sociological issues such a demographics and the provision and management of resources. Lessons involve some practical work, which is an integral part of the two year course. Students make a variety of individual dishes and carry out an investigative piece of coursework.

Teaching staff: Ms M Taylor