In Year 7 you will learn five key cooking skills used in professional kitchens. The nutritive value of food and a balanced diet are key areas of study, too. 

In Year 8 you will learn how to cook international cultural cuisine from scratch, investigating current issues facing food and cooking today.

In GCSE Food and Nutrition you will learn how to plan and prepare nutritionally balance multi cultural food from scratch for particular target consumer groups. One large coursework project is worked on in Year 10. An exam is sat in Year 11.

In BTEC Hospitality you will learn how to plan, prepare and cook food for commercial success, you will gain real working experiences and work to professional food hygiene and health and safety standards. Three small projects are worked on with a small exam in Year 11.

Head of Department Georgina Maltby has qualified in BA Hons Interior Textiles and Surface design. Her interests include travelling, photography, making her own clothes and cooking. She is advanced in PADI scuba-diving.

Tim Speller is the Lead Teacher for Food Technology and qualified with a BA Hons in International Hospitality Management. His interests include surfing, windsurfing and snowboarding. He is also a BSA qualified surf coach. 

Charlotte Drake is a Food Technology Technician.

Barbara Flitton is a Teacher of Food preparation and Nutrition/Hospitality.

Catherine Shemeld is a Technology Teaching Assistant and is qualified with a BA Hons in Fine Art Printmaking. She supports the learning of students with a focus on those with special educational needs. Her interests include visual arts, printmaking, graphic design, photography, sewing and crochet.

Debbie Stevens is a Food Technology Technician.

Rachael Wood is a Design Technology Teacher and qualified with BA Hons in History of Design. She also has a food hygiene certificate, a windsurfing certificate and has completed the advanced PADI scuba-diving. Her interests include professional cookery and sea-swimming.