Food Technology

Subject Co-ordinator – Mrs Debbie Jones

Great emphasis is placed on encouraging the children to try new 'tastes', especially fruit and vegetables, and to experience a wide variety of ways to prepare, cook and serve these in a salad, stir fries, smoothie, sandwich of different breads such as pita etc.

In our cooking sessions, pupils make items such as couscous salad, pizzas, fruity rock cakes, vegetable flans and stir fries. This enables them to learn how composite foods are prepared and to discover how ingredients from different food groups can be combined to achieve a healthy meal. In the process they learn about different reactions and effects such as in yeast fermentation. They understand the basic principles involved for example when a sponge cake rises, bread dough proves and cheese melts etc and are also made aware of food allergies and that it is for this reason that food is not allowed to be brought into school from home. I worked for many years as a Community Health & Food Advisor for Sainsbury's and as a member of the Jamie Oliver 'Food in Schools'' project team. This role involved working at various local schools and included co-ordinating visits and running workshops at the Sainsbury Store at Crayford for West Lodge and other pupils within the borough. I also run After School Cookery Clubs at West Lodge where children can make cakes, biscuits and other delicious delights.

I currently run the MEND programme at Hurstmere School wihich helps children with a higher than average BMI to lead healthier lifestyles as well as teaching cookery within the Family Learning department of the Adult Education College, Bexley.

I have a long association with West Lodge I and my two daughters were educated here and greatly enjoy working with the children who delight in taking their creations home to share with their families.