Throughout year 8 students will engage in a range of practical and theory lessons. The theory lessons will ensure students are prepared for future practical’s, allow them to evaluate previously cooked dishes and enable them to gain an in –depth and secure knowledge of principles of nutrition, food choices, food provenance and basic food science.
The main topics covered throughout year 8 are:
- Breads and soups
- Pastry making
- Sauce making
- Sweet and savoury biscuit making