Food Technology

GCSE Food Preparation and Nutrition

At Keystage 4 the department offers Food Preparation and Nutrition as a new option at GCSE.

This course focuses on developing a knowledge and understanding of nutrition, food provenance and the working characteristics of food materials. It focuses on developing students’ practical cookery skills. The assessment is in two parts:

Written exam 50% to test the theoretical knowledge of food preparation and nutrition.

Task A: Food Investigation -25% which assesses the understanding of the working characteristics, functional and chemical properties of ingredients. A written report including photographic evidence is produced.

Task B: Food Preparation Assessment 25% which assesses the knowledge, skills and understanding in relation to the planning, preparation, cooking, preparation of food and application of nutrition related a to a chosen task.

For more information please go to;

Key stage 3 – Food Technology

In Years 7, 8 and 9 students have fortnightly lessons in a wide variety of topics relating to Food Technology. Students study and develop skills in designing and making, cultural understanding, creativity and critical evaluation. They are encouraged to combine practical and technological skills with creative thinking to design and make products that meet lifestyle and consumer choices.

Each year, students start challenging projects that enable them to learn new skills and processes as well as research new topics. Each project is designed to allow students to enhance their skills and provide an opportunity to design and make a high quality product

In Year 7 the work focuses in particular on enabling pupils to gain experience and develop basic food preparation skills and a basic knowledge of food hygiene and safety. As part of their work in Year 8 students study healthy lifestyles and learn how to adapt recipes to follow healthy eating guidelines. They then use this knowledge to plan dishes and recipes for various client groups. Work in Year 9 particularly focuses on designing and making products for current market trends and different social, cultural and nutritional needs.

Practical skills in cooking together with sound nutritional knowledge are developed throughout Key Stage three.