Food Technology

Food technology teaches students to prepare a wide range of dishes safely and hygienically. Students are introduced to key skills in Year 7 and then further develop their practical skills over Years 8 & 9 cooking more complex dishes over time. Alongside practical skills they develop knowledge and understanding of food and nutrition, healthy diets, international food and commercial catering practice.


Key Stage 3 – 1 x 1hr per week

Key Stage 4 – 3 x 1hr per week

Key Stage 3 Key Topics

Year 7

Working safely in the kitchen

Food groups

Introduction to healthy eating

Year 8

Food safety

Eat well

Cultural food

Year 9

Commodities cooking

Cooking for others

Key Stage 4 Qualifications

NCFE Level 2 Certificate in Food and Cooking

This qualification consists of 4   units:-

Unit 1

Preparing to cook. A portfolio produced by the student, marked   internally and

moderated by NCFE

Unit 2

Understanding food. Students prepare a range of recipes and   evaluate them.

Marked internally and moderated by   NCFE

Unit 3

Exploring balanced diets. An externally set and assessed exam

Unit 4

Plan and produce dishes in response   to a brief. Prepare a range of dishes,   record work

in a portfolio. Internally assessed evidence externally   moderated.

Students will complete Units 1 &   2 in year 10 and 3 & 4 in year 11.   Sitting the external exam

In March.

Past Results

This is a new qualification. First exam 2018


Useful documents

Mrs A Sampson - Head of Food

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