"Working together to make everything better"


Key Stage 3 Food Technology
Students have 2 lessons each week and complete a range of activities, from practical skills to learning about hygiene and nutrition. Where possible, learning takes place in practical sessions to make learning fun and engaging.

Students will be taught how to cook and apply the principles of nutrition and healthy eating. They will learn a wide range of culinary skills and explore foods from a variety of cultures.

Students will:

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques

Year 7/8

  • Staple foods – what are staple foods? Preparing dishes that use them
  • Designing a healthy cereal bar – flapjack recipes and design work
  • Bread – basic bread, moving towards more complex bread-making
  • Rubbing in – combining fat and flour to give dishes a crumbly texture
  • High risk foods – what are high risk foods? Preparing dishes that use meat and poultry
  • Layered desserts – designing a tasty treat that contains layers and textures!

Year 9

  • Functions of ingredients – what are the principles in making cakes? What do the ingredients do?
  • Pastry – making dishes using homemade pastry (shortcrust, choux and filo)
  • Designing a gateau – designing a tasty, show-stopping cake, with 2 layers
  • Multicultural foods – popular dishes from around the world
  • High risk foods – developing your ability to work with meat and poultry in more complex dishes
  • Practical skills – making sweet dishes chosen by students, a tasty end to the Key Stage!

Key Stage 4 Food Technology
At KS4, students work towards the BTEC Level 2 Home Cooking Skills course, which is a practically based course in which students develop the knowledge, understanding and confidence to cook meals from fresh ingredients at home.

Year 10
In Year 10, students learn through a series of structured practical sessions in which they produce a wide range of sweet and savoury dishes.

Topics/skills covered are:

  • Soups – high level knife skills
  • Bread making – forming a dough and selecting ingredients
  • Pastry making – making shortcrust, choux and filo pastry into sweet and savoury dishes
  • Cake decorating – sponge making, piping skills and chocolate work
  • High risk foods – using meat and poultry in a safe and hygienic way
  • Meringues and general skills – aeration and whisking skills, combining ingredients

Year 11
Upon commencing Year 11, students continue with practical skills but quickly move on to written coursework.

Students develop key skills such as:

  • How to budget for food
  • How to economise when planning a meal
  • How to develop a healthy recipe
  • Inspiring others to cook at home by transferring the skills they have developed

The coursework entails the planning, preparation and evaluation of a two-course meal for a specified occasion.

BTEC Level 2 Assessment criteria:

  • Plan a nutritious two-course meal
  • Select and prepare ingredients for recipes for a nutritious two-course meal
  • Use cooking skills when following the recipe
  • Demonstrate food safety and hygiene throughout the preparation and cooking process
  • Apply presentation skills when serving the meal
  • Explain ways to economise when cooking at home
  • Identify ways information about cooking meals at home from scratch has been passed on to others

There is no formal written exam.

For more information please contact Mr P Balfour.