ABSTRACT
This chapter considers the knowledge required by a design and technology teacher specialising in food technology. Food technology has its roots in home economics and domestic science. These earlier subjects involved pupils preparing food for family meals, managing resources and concern for the quality of family life. To assist with their designing and making, pupils need to have acquired, or be taught through the task, a range of theoretical knowledge about food. This is the subject knowledge which teacher will need to be confident about. Most food studies curricula cover similar aspects, these include: nutrition; food science; sensory analysis and evaluation; energy, and how it is used in food preparation; methods of cooking food; food preservation; health and safety; and quality. Food technology specialists can also contribute to the teaching of vocational courses in areas of study including manufacturing, society, health and development and hospitality and catering.
