Garratt Park School

• Compassion • Honesty • Inspiration • Respect • Professionalism
  • We are improving our communications by using Auto Text. Please download the ParentComms app so we can contact you for free!


Food Technology

Food Technology is a subject that most students here at Garratt Park really look forward to and enjoy.  All classes from year 7 to year 11 have the opportunity to access and enjoy this essential subject.  It gives our students the chance to learn how to cook safely and independently. They can then demonstrate the skills that they have learnt and share their knowledge of Food Technology in their home environment.  They can also achieve accreditation towards their future studies and employment.

Food Technology lessons are in line with the National Curriculum. Lessons are adapted to address the individual needs of all our students, making it an accessible subject for all.  Our main aim is to cook a variation of dishes, using lots of different methods, introducing and using a wide range of equipment, sourcing of ingredients and making sure students understand healthy choices.

Hygiene and safety requirements are always reinforced to ensure the safety of students and that they are aware of the dangers of food poisoning.

In key stage 3 themed lessons change every half term allowing students to have lots of repetition to instil knowledge, understanding and skills.

In the autumn term we looked at bread products, breakfasts, and healthy snacks, meals using mince, potatoes, encased foods and seasonal baking.  Every theme has been influenced by a healthy method and alternative healthy ingredients are used.  In our spring and summer terms we will explore salads, pastas, economical and healthy meals for the whole family, baking and world foods.


In recent years year 11s’ have had a 100% pass rate at Level 3 in Food Technology Entry Level Certificate.  As a result of the success we have now introduced Jamie Oliver’s Home Cooking Skills Edexcel Btec Level 1 to KeyStage4 students.  This course has a more practical approach allowing students to advance creativity and learn lots of new skills.  The course is particularly appealing to students that are thinking of entering catering as a vocational path.  Students are really enjoying the course; they have shown commitment and are working well. 

Amanda Usher

Food Technology Department