Food technology rooms need to be practical, safe & durable.
With a greater emphasis on health and the importance of a healthy and balanced diet, food technology is becoming an increasingly popular subject and you will need to create a safe and inspiring environment to support students.
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Layout
Will a perimeter, peninsular or island layout provide the safest and most practical workspace in your room?
It’s important to consider the flexibility of the layout so that it is suitable for both theory and practical lessons. There are advantages and disadvantages of whichever layout but generally a peninsular layout is preferential as it provides the largest amount of workspace by utilising both the perimeter and centre of the room. Students can work from both sides of the peninsular workstations which helps to divide the class up into more manageable and focused groups. Peninsular workstations also allow for high tables and stools (same height as the workstations) to be pushed up to the end to create space for students to work during theory lessons.
The three main work areas; the sink, cooker and fridge, should be positioned intelligengly and at a suitable distance apart from each other to ensure that lessons can run smoothly.
Ideally, there should be a sink and cooker for every two students and fridge space can usually be shared out between a larger group of students. Choose appliances carefully and ensure that they are durable and have long guarantees.
Storage
Plenty of storage space will be required to keep your food tech room uncluttered, clean and safe and to ensure maximum productivity during lessons. It is useful to have storage near to the workstations so that students have access to all that they need without having to cross the room.
There should also be plenty of cupboard and/or drawer storage. Many schools find that deep pan drawers provide a lot of storage space and are easier to access than cupboards.
Finishes
Furniture and materials need to be hardwearing and practical to ensure the food tech space is preserved for years to come.
Work surfaces should be made from solid, easy-to-wipe materials that are non-porous and highly resistant.
Smooth surfaces will help to protect against the build up of food particles. Light colours will keep the room looking bright and to ensure dirt doesn’t get missed. Similarly, the flooring in your food tech room should be resistant and easy to keep hygienic.
Health & Safety
The layout of your food tech room must be in line with safety regulations. To help prevent accidents students must be able to work at a suitable distance from cookers and hobs and from other students.
Provision of emergency push stop buttons and isolation switches for each oven and extraction systems for dispersing steam and cooking fumes are essential.
The food tech room must be DDA compliant, providing at least one work space that is suitable for wheelchair users.
Loose Furniture
Flexible solutions such flip top tables and stackable stools that can be easily set up for theory lessons and then stored away neatly for practical lessons are ideal.
Food technology teaches valuable skills for future careers and by providing a stimulating and comfortable learning environment you will encourage students to achieve outstanding results.
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