Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

Key Stage 3 (1 lesson per week) 

Throughout their time in Food Technology, students will focus on developing their cooking skills and applying the basic principles of nutrition and healthy eating. Students will cook a range of dishes throughout the key stage. In line with Government recommendations, the dishes students prepare throughout Key Stage 3 will be predominantly savoury to ensure students are equipped with the skills to feed themselves and others a balanced, healthy diet.

Students will work in a range of domestic, local and industrial contexts to design foods that are fit for their intended purpose. They will be encouraged to research and explore ideas, identify and solve their own design problems and produce design specifications so that they can generate creative and innovative ideas. Developing high quality presentation skills will be a key to success in this area.

When making their designs ALL INGREDIENTS WILL BE PROVIDED BY SCHOOL and students will be expected to use the specialist tools and techniques to which they have been introduced. As students progress, they will be expected to take into account the working characteristics of all ingredients and the properties they can have in food production.

Finally students will be encouraged to evaluate their products against their original intentions, using sensory testing techniques and trialling their products with their intended user.

Throughout Key Stage 3 students will be expected to stay up to date on current developments in Food Technology and consider the impact that food has on individuals, society and the environment.

Key Stage 4 (3 lessons per week) 

Students can choose to study Food Technology as an option subject from Year 9 to achieve a qualification in this subject. Throughout the course, practical skills are relied up to complete classroom based assessment activities. There is also an examination to complete the course.

Essential links