Food Technology / Hospitality & Catering


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.

Curriculum Aims

  • To give everyone a positive experience with food and cooking
  • Extend our students repertoire when it comes to eating as well as making
  • To teach students the fundamentals of planning and shopping for food so that all budgets are covered
  • To embrace new techniques of preparing and cooking food and to share that knowledge with students

The food department team are enthusiastic, experienced, motivated and between us we have a wide range of specialisms. Collectively we have many years of teaching food as a specialist subject and it is a subject we all love. We never get bored of reading about, watching, teaching, learning, exploring food, it’s part of who we all are. We have a state of the art food room and new equipment in most rooms. Displays are updated regularly and we always photograph the students work

All the food team love teaching the students which sounds like a cliché but it is true. We love those penny drop moments, those times when they surprise themselves by saying ‘wow, this tastes great’. Our students are amazing and we have great faith in their ability to learn, develop and succeed. We know they are amazing and unique they need the right environment for their potential to mature and develop and we believe that we provide that. All our staff have Hygiene certificates and we display these proudly in the food rooms.


  • We have a cookery club on a Wednesday night. Students get an opportunity to cook a variety of foods that don’t fit into the curriculum. Students have made mincemeat, choux pastry, whoopee pies and fudge.
  • Food for Garden party
  • Food at theatre productions
  • Food at senior citizens Christmas party
  • Faculty Festival

Subject Content

  Autumn Spring Summer
Fruit Crumble, Cheese Scones, Scone Based Pizza, Assessment Lesson, Savoury Tarts, Soup, Sliders, Bolognese, Fish Fingers, Bread Rolls, Pasta, Gratin, Assessment Lesson, Seasonal/Celebration & Showcase Skills
Sweet and Sour, Assessment Lesson, Curry, Risotto (savoury), Macaroni Cheese, Puff Pastry, Pizzas, Savoury Pie/Plate Pie, Decorated Victoria Sandwich, Maids of Honour, Enriched Bread, Swiss Roll, Seasonal/Celebration & Showcase Skills
Theory Culinary Terms


First Aid

Fire Safety

Small Electrical Appliances

Large Electrical Appliances


Basic cooking methods





Cake making methods/techniques




Practical Sauces Pastry

Meat & poultry

Cooking Methods

Assessment 1 A Experiments
Meat & Poultry tenderising, pulses

Assessment 1 A Experiments
Theory Principles of Nutrition

Diet and good health
Sweet pastry, hot water, enriched dough, choux pastry, making pasta. Fruit or vegetable cake/muffin, dairy free cooking, gluten free cooking, vegetarian meals, adapting recipes to make them healthier, seasonal sweets.
Food commodities

Assessment 2 A
Practical Assessment 2 A Theory Science of food Practical Yoghurt, bread, jams and chutney, use of leftover food (preservation, yeast, moulds, enzymes)

Assessment 1 B Experiment
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
NEA 2 Deadline February Half Term Conducted under exam conditions

Exam Preparation

Coursework (NEA 2) Moderation
Exam Preparation

Year 7 Overview

Year 8 Overview

Year 9 Overview

Year 10 Overview

Year 11 Overview


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.