Teesdale School Food Technology

Food Technology

Curriculum information for Years 7 and 8:

Learning outcomes

Students will be asked to investigate, trial and make a selection of dishes following a design brief. Students will be expected to use a range of savoury ingredients including seasonal and non-convenience products. Students will be expected to demonstrate competence when using equipment.

Topics taught
  • Investigation 
  • Design processes 
  • Trialling 
  • Making and evaluation
  • Basic equipment skills
  • Components of a balanced diet