Students have one hour of food technology per week in Key Stage 3 at Upper Wharfedale School. They then have the opportunity to continue at Key Stage 4 with Vocational Qualification in Food and Cookery, should they wish to do so. Throughout their time at school, we aim to encourage independent learning through practical participation. We want our learners to have a wider understanding of healthy eating and give learners the opportunity to develop a range of skills and techniques. These skills and techniques will then enable our learners to be able to prepare a variety of dishes. Thus, ensuring that our learners leave Upper Wharfedale with vital life-skills. 

Student Cooking


Year 7: Students focus on the basic skills relating to health and safety within the kitchen environment. 

Hazards in the Food Environment

This unit looks at the basic health and safety within a kitchen environment. Learners are able to identify hazards, enabling them to be able to keep themselves safe. Knife skills are taught (Bridge & Claw).  

Eat Well Guide

This unit looks at the Eat Well Guide, learners will focus on the five sections of the guide and how they fit into our daily diet. 

Macronutrients & Micronutrients

This unit develops the deeper understanding linking to the Eat Well Guide. Learners look at how different nutrients work within our bodies to maintain a healthy body. 

Special Dietary Needs/Requirements

This unit looks at the different dietary needs/requirements linked to different age groups. The unit also looks at the fourteen allergies that people can develop.  

Staple foods from around the world

This unit introduces learners to different foods from around the world, learners look at what each country grows/eaten as their staple food within each countries diet.

Year 8: Students will continue to develop their knowledge and understanding of food preparation skills.  


(Traffic Light System) 

This unit will look at the nutritional information found on food packages. Learners will look at how this information can be used to influence they choice when buying food products.  

Functions of bread

This unit learners will look at the different types of flour and how this can have an impact of the finished bread product. The learners will also look at Yeast Investigation using a simple experiment to enforce their learning.  

Raising Agents

This unit learners will look at the different types of raising agents and link this to the function of cake making. 

Function of Eggs

This unit learners will look at the different types of eggs which consumers can buy. The different uses that eggs have within our diet and the different cooking methods that eggs can be used for.  

Food Poisoning Bacterium 

This unit learners will be looking at the different types of food poisoning bacterium. They will look at the way in which it can be prevented, the signs and symptoms of someone with food poisoning. How to store, cook and reheat. Looking at the danger zone (5-63 0C) 

Year 9: Students will build on their prior knowledge of practical skills and explore the world of international cuisine linking to Social and Moral issues around foods.  

Foods from Around the World and Cultural Cuisine

This unit learners will look at the different foods around the world and will build on their prior knowledge. Learners will look at the cultural cuisine which is available to them locally.  

Types of Cooking methods

This unit learners will build on their prior knowledge linking to the variety of international dishes and the variety of cooking methods required to produce these dishes.  

Food Preparation Techniques

This unit learners will look at how the preparation and presentation of their dishes has on the consumer.  

Meat replacements – protein sources  

This unit learners will look at how replacement products for meat are a good source of protein and why there is a media campaign to get consumers to try these meat replacements products.  


Key Stage 4 WJEC Vocational Award Hospitality and Catering

The course is designed to give students an insight to the Hospitality and Catering Industry, and its many different components. The course is divided into two units of work.

Unit 1 40% The Hospitality and Catering Industry

Students will gain an understanding in the following components.

  • All the different parts of the Hospitality and Catering industry
  • Different types of hospitality and catering establishments and job roles
  • Different types of hospitality and catering provision for particular situations
  • Front of house and kitchen operations
  • The needs and requirements of customers
  • What makes hospitality and catering business successful
  • Issues related to nutrition and food safety.

Students will undertake an external assessment which will be an online e-assessment.

Students will need to gain knowledge of all parts of the industry and be able to propose new hospitality and catering provision for a particular location. You should be able to identify different types of establishment and job roles to determine the best option. Students will also use their knowledge gained over the course to determine how the proposed hospitality and catering provision will operate efficiently, legally and financially viable whilst meeting the needs of their potential customers.

Unit 2 60% Hospitality and Catering in Action

Students will gain an understanding in the following component.

  • Plan, prepare, cook and serve a variety of nutritional dishes, in a safe and hygienic manner that are suitable for different situations and customer needs and requirements.

Students will undertake an internal assessment: Controlled Assessment Task.

Students will undertake an assessment around a given brief in which students will need to complete all the Assessment Criteria; this will form your coursework, along with a practical assessment. Students will use their knowledge gained over the course to carry out preparation, cooking and present nutritional dishes. They will apply knowledge gained of different types of provision and kitchen and front of house operations in Unit 1, as well as personal safety in their preparation.


KS3: All students are formerly assessed at the end of each topic. These are in form of teacher feedback and verbal feedback, peer and self-assessed. 

KS4: All students complete each section of the components of each unit. Each component is marked to the exam board criteria, either internally or externally, unit depending. 


KS3: Due to the practical nature of Food Tech homework will be set as/when necessary.  

KS4: Homework will on be set during preparation for the external exam. The remaining coursework will be completed in controlled conditions in school.  


All students are encouraged to enter into the Rotary Young Chef of the year competition held in November. Students have to produce a two-course meal from a fixed budget. Students compete in Local, Regional and National Finals. 

Within our own local community, linked to friends of the school, we have a cooking competition. Students have to produce a three-course meal. The winning menu is cooked by the students and customers vote for their favourite course.

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