Food Technology

Food Technology

Do you like cooking? Are you interested in how food materials function, health and nutrition? Does the design of food products for people in restaurants, canteens, shops and other places outside the home interest you?

Then why not try out Food Technology!


Mrs A Robinson

Head of Food Technology 

Mrs M Anderson

Teacher of Food Technology

Mrs J Butterworth

Teacher of Food Technology 

Key Stage 3

Year 7 

The main aim throughout Year 7 is to ensure that students have an understanding of basic skills and food science. Students’ knowledge of the Healthy Eating Guidelines and Nutrition will also be deepened. Students will also: 

  • use adaptations to basic recipes to make them healthier 
  • use and understand sensory analysis 
  • gain knowledge about hygiene and health and safety within the kitchen environment 
  • understand the function of basic food ingredients during practical lessons 

There will also be opportunities for students to:

  • understand industrial practice 
  • develop presentation and research skills 

Recipes made in Year 7 are: 

  • Fruit Fusion
  • Fruit Crumble
  • Scones
  • Frittata
  • Chicken Goujons
  • Pizza
  • Muffins

Year 7 Recipe Cards

Year 8

Students in Year 8 will develop their key practical skills in preparation for GCSE. Students will also gain essential life skills and an understanding of different cultures around the world through the year’s ‘Foods Around the World’ theme. Students will:

  • redevelop existing food products
  • extend their knowledge about hygiene, health and safety within the kitchen environment
  • work more independently during practical work by using individual recipe cards 
  • gain an understanding about different French, Asian, Mexican, Greek, German, British, Australasian cultures and their cuisines 
  • understand lifestyle and special diets 
  • develop a deeper understanding of nutrition
  • develop their practical skills further 

There will also be opportunities for students to:

  • understand industrial practice in the given areas 
  • develop presentation and research skills

Recipes made in Year 8 are:

  • Anzac Biscuits
  • Quiche
  • Cheesecake 
  • Curry 
  • Black Forest Gateau
  • Chilli Cobbler
  • Fruit Pie 
  • Lasagne

Year 8 Recipe Cards

Year 9

Students in Year 9 will gain a deeper understanding of ingredients from a food science point of view. At the end of the year, students will be equipped with a good skill set in preparation for their GCSE. Students will:

  • use adaptations to the recipes provided 
  • understand investigative work in the function of ingredients in pastry 
  • set up an experimental kitchen 
  • use sensory analysis 

There will also be opportunities for students to:

  • understand industrial practice 
  • develop presentation skills such as lattice work 

Recipes made in Year 9 are:

  • Savoury Swirls 
  • Gingerbread 
  • Calzone
  • Swiss Roll
  • Savoury Pie 
  • Sweet Bread
  • Stew and Dumplings 
  • Victoria Sponge Cake

Year 9 Recipe Cards

Key Stage Four

Exam board : AQA : Food Preparation & Nutrition Specification

The GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure you develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing your practical cookery skills to give you a strong understanding of nutrition. Food preparation skills are integrated into five core topics:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

It is essential that you are prepared to take part in practical work at least once a week and bring the necessary ingredients. Being organised and having an enquiring mind as well as being prepared to work at times in a team as well as independently are important requirements. There is also written work to back up all the practical work. There is 50% controlled assessment and 50% exam in this course.

Furthermore, the practical element of the course will provide the fundamental building blocks for budgeting and the ability to create food products that will contribute to a healthy life style – essential life skills as well as linking with many other subjects such as Science, PE, History  and Geography in particular.

The term by term plan is:

Autumn Term

Spring Term

Summer Term

Year 10

Food Safety and Preservation

Nutrition and Healthy Eating

Colloid Structures

Food Provenance

Food Commodities

High Skills 

Year 11

Completion of NEA 1 (Investigation Task) 15%

Completion of NEA 2

Completion of NEA 1 (Investigation Task) 15%

Completion of NEA 2

Completion of NEA 1 (Investigation Task) 15%

Completion of NEA 2

Throughout Year 10, food science, nutrition, skill focus and food choices are taught alongside the term by term plan.

Throughout Year 11, the five core areas are visited as revision for the GCSE exam in the summer season – 50% 

The content and skills taught through this course will be relevant to a range of careers, for example: sports nutritionist, dietician, food scientist, catering and hospitality and social care.