Food Technology

Key Stage 3

All schemes of work fall in line with the NC Programmes of Study for Cooking and Nutrition. Pupils cook a repertoire of predominantly healthy main meals.

Year 7 and 8 – half of the year group studies the subject for one lesson a week in Year 7 and the remainder studies it in Year 8. Lessons are a mixture of theory and practicals.

All lessons are delivered through a combination of practical and theory approaches with opportunities for individual and group work. Students are encouraged to adapt the school recipes to accommodate dietary needs and personal preferences.

Students in Year 9 study the subject as part of the Enrichment Programme for part of the year. Following an introduction into the nutritional requirements of teenagers and body image, students undertake a series of practical lessons. This course provides the opportunity for the development of important life skills and raises awareness of the teenage life stage.

Year Group

Areas of Study

7 & 8

Project 1: Hygiene, Safety and Kitchen Skills

Project 2: Salads and Healthy Eating

Project 3: Baked Products

Project 4: Healthy Meals for Young People

 Key Stage 4

Subject: AQA GCSE Design and Technology: Food Technology

Link to other subjects/degrees/careers:

Careers: hospitality and catering, teaching, health care sector: dietician/ nutritionist, Home Economist, food science, food industry- product development, working for the major supermarkets/ magazines/ TV food network

Degrees: Food Science, teaching

Subject links: Science, PE

Skills/competencies developed:

Application of knowledge, designing, creativity, analysis, critical evaluation, investigation, team work, organisation, practical making (cooking) skills, use of equipment, time management, reflection, life skills.


The syllabus comprises of 6 main components which are delivered in Year 10 through investigations, experiments, practical cooking activities, group and individual work, research, information and activity sheets etc.

Food Preparation Skills
During the course, students hone and develop their practical skills in 12 main areas including sauce making, setting mixtures, doughs and cooking methods.

Food, Nutrition and Health
Macro and micro nutrients are covered in addition to the nutritional needs of different individuals and their energy requirements.

Food Science
Topics including cooking of food, heat transference and the functional and chemical properties of food are explored.

Food Safety
Students learn about food spoilage and contamination and the principles of food safety.

Food Choice
The factors affecting food choice are explored in addition to researching British and international cuisine, sensory evaluation and labelling/marketing are also addressed.

Food Provenance
Students explore the environmental impact and sustainability of food, in addition to food production and processing.

Assessment: Undertaken in Year 11

NEA 1 Practical food investigation coursework comprising 15% of the overall GCSE grade. Students carry out their own food investigations and present their findings in a written report with photographic evidence.

NEA 2 Food preparation coursework comprising 35% of the overall GCSE grade. Students make a selection of dishes based around a brief and develop 3 of these to cook in a block practical session. A written report with photographic evidence of all practical activities is also produced.

Written Examination – one written paper of 1 hour 45 minutes duration assessing students on the 6 key components of the syllabus.