The Food Science courses introduce students to the value of healthy eating and its effect on their well-being as well as stimulating a life-long enjoyment of cooking and developing basic and advanced practical skills.
Students can opt to study Food and Nutrition where they are encouraged to build a sound knowledge of the skills required to work with food. The activities in class assist students to formulate valuable life skills in food preparation as well as understanding nutrition. These skills empower students to take control of their food choices and therefore their health and well being. Students cover a range of topics throughout the three years of learning. Examples of topics covered are:
- Technological advances in food
- Teenagers' food needs
- Food for social occasions
- International foods
- Special occasion cookery
The Year 8 Parent and Special Friend Lunch event provides students with an excellent forum in which to demonstrate the skills they have mastered in their course. Each year, Year 8 hold a Medieval or Greek Feast. The girls work towards this event in Food and Nutrition where they prepare the food, in Drama where the students develop plays to be performed on the day and in their Society and Environment classes where they gain the historical knowledge.Year 9 offers an Exploring Food option in which students explore the different food groups in depth.
In Year 10 girls can choose to study Cake Making, Decorating and Patisserie. The skills developed in this subject will provide a leisure activity which gives personal satisfaction and will assist any student considering career possibilities in the food industry. Examples of projects are:
- Chocolate gateaux
- Croquembouche
- Children’s novelty cakes
- Modelling with sugar icing
- Christmas cake
The Food Production course is a Wholly School Assessed subject. The course appeals to students who wish to participate in a practical food course using advanced skills. The subject will be useful for students seeking a career in Hospitality and Tourism, Food Technology, Dietetics and Home Economics related fields.
Students work individually and in groups to develop knowledge and skills related to food preparation. They will prepare gourmet food at a level suitable for restaurant service. Exploration of the principles of cookery in speciality areas such as soups, sauces, international cuisine, patisserie and cooking for special needs will be a focus of this course.