Food technology is a subject that comprises of all the practical skills based around cooking and baking, making pastry and creating cooked-chilled products designing new recipes and improving existing ones, along with the scientific understanding behind it. Further skills developed in the course include the identification of nutrients and how they affect physical development.
Learners can achieve a Level 2 qualification in Food and Cookery awarded by NCFE. The course will provide learners with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.