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Food Technology

All students in KS3 study food in a spacious, well-equipped food room. Learning how to cook is a crucial life skill that enables students to feed themselves and others well, both now and in later life. Food is a popular subject and it paves the way for students to demonstrate both flair and creativity in their work.
Year 7, 8 and 9 students follow a course based around the National Curriculum which encourages them to understand and apply the fundamental principles of nutrition and healthy eating. The students are required to cook a wide range of predominantly savoury dishes, with the level of challenge increasing each academic year. Students are also encouraged to develop their own cooking skills further at home, which is incorporated into some homework tasks. If students wish to access school recipes at home, here is a link to the KS3 Cookbook:

At KS4 the students have the option of taking GCSE Food Preparation and Nutrition. We follow the Eduqas (9-1) course which is 50% Non-examination Assessment (NEA) and 50% Examination. Students are required to cook a few time every term.

Year 7

Year 8

Year 9

Term 1

Hazards in the Food room

Healthy eating guidelines

Functions of ingredients (Shortening, Glazing, Aeration, Thickening, Setting and Binding)

Equipment & Using the Cooker

Dietary Fibre

Technical Skills in Cookery

Basic Nutrition

Reducing Fat and sugar


Weighing and Measuring

Junk Food/Obesity epidemic

Fruit and Vegetables

Cereals & Carbohydrates

Practicals: Coleslaw Salad, Fruit Salad, Croque Monsieur with Hot Chocolate, Shortbread and Vegetable Soup.

Practicals: Scones, Carrot Cakes, Healthy Pot Noodle & Pizza

Practicals: Jam Tarts, Sausage Plait, Swiss Roll (fat-less sponge), Lasagne, Quiche and Rock Cakes.

Term 2

Carbohydrates- Changes during cooking

Breakfast (Sweet and Savoury)

Food Safety

Bread, Rice & Potatoes


High Risk Foods

Healthy Option Lunchbox

Pasta and Sauce

Role of Environmental Health Officer

Milk and Dairy


Food Allergies

Calcium and deficiencies

Foods around the world


Practicals: Savoury rice, Bread Rolls, French Bread Pizza and Lemon Posset.

Practicals: Cereal Bar, Savoury Breakfast, Macaroni Cheese, Spaghetti Bolognese and Curry.

Practicals: Lemon Cheesecake, Sweet and Sour Chicken, Chicken Fajitas, Risotto, Vegetable Enchiladas and Cottage Pie.

Term 3

Recipe Development

School Meals

Current Trends in Food industry

Meat & Processed foods

Recipe Planning

Ready Meals

Menu Planning- Teenagers

Food Miles/Fairtrade

Packaging and Labelling


Budgeting Meals

Role of Celebrity Chefs

Practicals: Fruit Muffin, Chicken Goujons, Stir-fry and Fruit Gateau.

Practicals: Chilli Burritos, Marble Pear Traybake, Toad in the hole and Apple Crumble.

Practicals: Creamy Bacon and Mushroom Pasta, Own-choice dessert and main meal from around the world and build a burger challenge.


GCSE Food Preparation and Nutrition

What will I learn?
This course is a full GCSE. There is however, still an amount of theory work that needs to be completed. By studying this course, learners will:

  • Demonstrate effective and safe cooking skills
  • Develop an understanding of functional properties and chemical characteristics of food
  • Understand the relationship between diet, nutrition and health
  • Demonstrate knowledge of food safety in all aspects of cooking
  • Explore different culinary traditions

How will I be assessed?
Component 1: Principles of Food Preparation and Nutrition
Written examination 1 hour 45 minutes worth 50% of the qualification
Component 2: Food Preparation and Nutrition in Action
Assessment 1: Food investigation ( food science experiment)
Assessment 2: Food Preparation assessment (three dishes which meets set brief)

How will I learn?
You will cook every week in order to develop your practical skills. In addition to the focused practical tasks, there is still an amount of theory work that needs to be completed.

What can I progress to?
You could:

  • Go to College or private trainer provider
  • Get an apprenticeship
  • Go into employment
  • Further Qualification: City and Guilds Level 2 NVQ Diploma in Professional Cookery

For further information:

Mr Stevenson