The Design and Technology department is excited to launch a brand-new course for Year 8 students focused on the science of cooking and tasting.

Rather than just following recipes, students will investigate the why behind  cooking techniques. They’ll explore how various cooking methods alter flavour, texture, and appearance, while diving into the chemical properties of everyday ingredients—like how starch thickens a sauce or how heat changes the structure of eggs.

Our goal? To build confident, curious young chefs and scientist-cooks. Watch out, Heston Blumenthal!