Food Technology

The Food Technology curriculum ensures that all students have equitable access to high-quality learning that develops essential life skills alongside technical knowledge. High expectations and inclusive practice enable students to become confident, independent and responsible in food preparation and decision-making.

The curriculum is carefully sequenced to develop understanding of nutrition, food safety and healthy eating alongside progressively advanced practical skills. From Key Stage 3, students build confidence in cooking techniques, hygiene and safe working practices, applying knowledge through a wide range of practical activities.

As students progress, they develop greater independence in planning, adapting and evaluating dishes. Problem-solving, organisation and time management are embedded throughout learning, supporting resilience and responsibility.

At Key Stage 4, students extend their knowledge through vocational pathways in Hospitality and Catering, developing an understanding of industry practice, nutrition and food safety. Food Technology prepares students for adult life, further study and employment by equipping them with practical competence, cultural awareness and the skills needed to make informed choices about health and wellbeing.

Year 7

Our aim in Year 7 is to introduce pupils to the fundamentals of nutrition and healthy eating while developing essential practical skills. We encourage responsibility in handling food safely, resilience when learning new techniques, and respect for ingredients and each other in the kitchen.

• Theory Focus:
• Understand the principles of the Eatwell Guide and healthy eating tips.
• Learn hygiene and safety procedures for food preparation.
• Practical Focus:
• Pupils will prepare and evaluate high-quality dishes, including:
• Scones, Apple crumble, Sponge cakes, Hobnobs, Swiss roll, Creamy dips with crudités, Pitta pizzas.
• Skills Development:
• Build confidence in food preparation and cooking techniques, fostering independence and creativity.

Year 8

In Year 8, pupils build on prior knowledge and broaden their understanding of food origins, cultural traditions, and global cooking methods. Lessons promote responsibility in planning and preparation, resilience in mastering more complex skills, and respect for diverse food cultures.

• Theory Focus:
• Deepen understanding of food and nutrition.
• Recall and apply principles of the Eatwell Guide.
• Practical Focus:
• Pupils will prepare dishes linked to theory, such as:
• Stir fry, Bread rolls, Carrot cake, Sausage rolls, Apple puffs, Croque monsieur, Spaghetti Bolognese, Chicken curry.
• Skills Development:
• Enhance practical skills and explore diverse ingredients and techniques.

Year 9

Year 9 focuses on refining practical skills and preparing pupils for KS4 courses, with greater independence and creativity in adapting recipes. Pupils demonstrate responsibility in managing their work, resilience when tackling advanced techniques, and respect for teamwork and shared resources.

• Theory Focus:
• Extend knowledge of nutrition and identify nutritional values in recipes.
• Practical Focus:
• Pupils will cook a range of dishes, including:
• Macaroni cheese, Fresh pasta tortellini, American pancakes, Hamburgers, Chicken goujons, Soft-set cheesecake, Chocolate brownies, Flatbread pizzas.
• Skills Development:
• Develop advanced cooking techniques and creative problem-solving in food preparation.

KS4 – Level 1/2 Hospitality & Catering

This qualification provides a comprehensive understanding of the hospitality and catering industry, preparing students for future careers or further study. Throughout the course, students are expected to show responsibility in meeting deadlines, resilience in overcoming challenges, and respect for professional standards and customer needs.

• Industry Knowledge:
• Explore how hospitality and catering providers operate and what factors contribute to success.
• Nutrition & Food Safety:
• Understand issues related to nutrition and food safety and their impact on operations.
• Practical Skills:
• Develop food preparation and cooking techniques alongside transferable skills such as problem-solving, organisation, time management, planning, and communication.
• Career Progression:
• Gain insight into job roles within the industry and progression routes. Successful completion can lead to further qualifications and specialist training.