Food Technology

Food is a necessity but cooking is an art

In Food we create a working atmosphere where students love to learn, are engaged and confident.

We encourage students to take risks with flavours and develop transferable skills so that they can develop and tackle more challenging recipes.

We begin to introduce the students to the science of food and encourage them to think about the strong link between Science and Food lessons.

Students work independently and as teams contributing to the wider school community as opportunities arise.

  Autumn Spring Summer Overview
Year 7 Fruit crumble, Cheese Scones, Scone based Pizza, Savoury Tarts, Soup, Sliders, Bolognese, Fish Fingers, Bread shapes, Pasta Gratin, Seasonal/Celebration, Showcase lesson PDF
Year 8 Sweet and Sour, Curry, Leek and Bacon Risotto, Macaroni Cheese, Shortcrust Pastry Plate Pie, Victoria Slices, Maids of Honour, Enriched Bread, Swiss Roll, Seasonal/Celebration, Showcase Lesson PDF
Year 9

Basic recipes and baking techniques

Healthy eating and nutrition
Bread and Sauces

Food Poisoning

Where does food come from?

Food security and poverty

Meat and Fish practicals

Culinary traditions

International cookery

Food processing and packaging

Preparation for Year 9 exams

International Food Project

How we cook

How food changes as it cooks
Year 10

Principles of Nutrition – Macronutrients

Practicals to show the effect of cooking on Macronutrients

Diet and Good health

Meeting Different Dietary Needs

Cooking to meet different dietary needs

Food commodities

Cereals, meat, dairy foods and protein alternatives

Food Commodities

Fish, eggs, fruit, vegetables, fats and sugars

Cooking and preparing food safely

Food safety and Hygiene

Food preservation

Practice NEA 1 tasks to prepare for Year 11 tasks

Year 11

NEA 1 (15%)
Science Experiment conducted under exam conditions
(approx 8 hours)
No more than 2000 word supporting document
Deadline October Half Term

Coursework (NEA1)

NEA 2 Moderation (35%)
Practical & Coursework
3 hour Practical Exam (approx. 25 hours)

Mock Exams

Deadline February Half Term
Conducted under exam conditions

Exam Preparation

Coursework (NEA 2) Moderation

Exam Preparation PDF

We all need to eat. Maslow’s hierarchy of needs says that food is one of the necessities of life but we want to make that food enjoyable, cooking is an art and we want to share our skills and love of ingredients and food with our students so that they can go into the world understanding food, its place in society and the challenges facing food production.

The government have given us a national curriculum which we use to influence our teaching and the foods they make. We always try to make the foods enjoyable and interesting for the students and we do this in a variety of ways. We teach them a wide range of skills, processes and methods to prepare, cook and serve ingredients. We also make sure that students are aware of personal hygiene, food safety and hygiene so that when they go out into the world as adults they can provide nourishing foods for their families which in turn will have an impact on society.

We are learning all of the time.

Food production and cooking are also changing so our learning will continue to develop as will our curriculum. 21st century food will be a lot different in 10yrs then it is now and we need to prepare our students for these changes.

Reverse Certificates

Reverse certificates are a concept of the Food Technology department to encourage students to use and develop their skills by cooking at home. Reverse certificates are rewarded by parents as opposed to teachers and are available to download here.

If you are issuing a reverse certificate, we would like to celebrate it on our Facebook page. If you are happy for us to do this, please email or direct message our Facebook page along a message granting permission to use the photos and any other information you'd like us to include.