Curriculum Statement

The intent of our food technology curriculum is to apply the principles of nutrition and healthy eating, instilling a love of cooking in all pupils. Learning how to cook is a crucial life skill for pupils now and in later life. Throughout their time at school, we aim to encourage independent learning through practical participation. The department ensures that our students have a wider understanding of environmental impacts on our choice of foods and why there should be more encouragement to buy in season. Our students learn about multicultural foods and experience how different cultural foods influence our everyday food choices. This enables our students to have a clear understanding of different religions and ethical beliefs and how these have influence our western lives. Students also have a clear understanding relating to food choices and the impact on the environment relating to food waste.

Student Cooking

The department has a strong focus and drive to develop independent learners promote high standards of academic achievement through making and evaluating dishes. The department has a strong belief that all students should be independent enabling our students to develop personal responsibility and self-motivation and to consider the needs of others. This equips our students with the knowledge and cultural capital to succeed in life.


Key Stage 3 follows the National Curriculum for Food Technology programme of study.  Students will have an understanding on how to apply the principles of a healthy and varied diet following the guidance from the Eat well Guide. Students will be able to prepare and cook a wide diversity of predominantly savoury dishes using a range of cooking techniques. They will have an understanding of the term seasonality and how this can be applied to menu choices. Students will gain extensive knowledge where and how a variety of ingredients are grown, reared, caught and processed. Students will also be aware of taste, texture and smell and how to season and combine ingredients; adapting and using their own recipes in later stages of Key Stage 3. The impact of the knowledge and understanding enables students to cook a variety of dishes building on their skills from Year 7 through to year 9 where they will be able to make a variety of international dishes to a high standard.

Students in Key Stage 3 will acquire a broad range of subject knowledge and draw on disciplines such as mathematics and science. Students will be competent in a range of cooking techniques, food technology is the practical science of chemistry, preservation and processing of food. It allows for creativity, innovation and problem solving allowing them to make informed choices about food, diet and value for money.  It also allows for students to work in partnership with their peers in the practical lessons and peer feedback allows for students to develop their confidence 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.


(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) 

Foods from Around the World and Cultural CuisineThis 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 methodsThis 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 TechniquesThis 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

Students in Key Stage 4 study over two years undertaking a Vocational Award in Hospitality and Catering the course is split 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.

Unit 1 looks at the Hospitality and Catering Industry. This is theory based and students will acquire a broad range of subject knowledge relating to understanding the Hospitality and Catering industry. Students will look at the structure of the industry, analyse job roles and working conditions. Look at the factors affecting the success of the industry. All areas of safety legislation and types of food poisoning causes and how to reduce them. This unit is delivered throughout the two years to give the students a sound overall understanding to enable them to achieve their full potential in their external exam.

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.

Unit 2 relates to Hospitality and Catering in Action. This unit is coursework based and assessed internally, students will create a range of dishes. The course is designed to enable students to gain a good foundation of knowledge, understanding and skills that are required by the Hospitality and Catering industry. Students have the opportunity to develop a variety of skills, including food preparation and cooking skills, organisation, time management, planning, communication and problem solving.


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.  


Outside of school day to day life, our students have the opportunity to compete in the Rotary Young Chef Competition, where students compete to create a two course meal within a budget, prepare and cook their dishes and present to a selection of chefs within the local area. Students if successful have the opportunity to compete in Regional and National Finals.