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      Food Technology

      This subject is part of the Design and Technology faculty which encompasses a variety of disciplines all providing exciting opportunities for our students. This enables them to gain vital skills, knowledge and understanding that will not only equip them for forthcoming examinations but also life beyond the classroom

      Year 9

      In technology, students will have the opportunity to experience two subject areas throughout year 9. Due to recent changes in Design and Technology and increased content at GCSE, the importance to prepare students for years 10 and 11 is greater than ever. Our intention is to teach content from our KS4 technology specifications, which will give our students a realistic experience of what it would be like to take a technology subject as an option in years 10 and 11. We would like to give our students the opportunity to choose two subject areas they would prefer to focus on though out the year. The three subject areas to choose from are;

      • Fashion and Textiles
      • Product Design – (Resistant Materials Technology)
      • Food and Nutrition

      The Food Module - Healthy Eating for Teenagers - teaches students a range of basic practical cookery skills, alongside the theoretical concepts of healthy eating.  Practicals at the moment include coleslaw, fruit salad, jalousie, plate fruit pie or apple crumble, mince dish, swiss roll, and bread based pizza.

      Year 10 and 11


      Technical Award in Food and Catering

      Exam Board/Syllabus

      AQA Syllabus (Draft 3725)

      Assessment Route

      Unit 1 – Skills Demonstration (internally assessed) 30%

      Unit 2 – Extended Project (internally assessed) 30%

      Unit 3 – Fundamentals of Food & Catering (1 hour 30 min exam) 40%

      Who is this Technical Award in Food and Catering for?

      Learners will be expected to make a range of food products and develop skills related to commercial food preparation including food hygiene, food presentation and considering production in quantity. They will be expected to apply technical and practical expertise to ensure that food meets customer needs and preferences and is appropriate for a given occasion. They will have the opportunity to use a wide range of practical skills and techniques, gaining an understanding of catering and an awareness of related career paths.

      What will learners study?

      Learners complete three mandatory units across 120 guided learning hours.

      ·         Unit 1: Skills demonstration (internally assessed)

      Learners will create a number of small practical outcomes to demonstrate their competence in 12 core skills outlined in the specification. These will include the transferable skill of teamwork. Learners will provide evidence of their work in a portfolio of no more than 15 pages A3 or A4 equivalent.

      ·         Unit 2: Extended making project (internally assessed)

      Learners will undertake an extended making project that showcases the skills and knowledge they have developed in Unit 1 and the knowledge they have developed through Unit 3.

      ·         Unit 3: Food and Catering fundamentals (externally assessed)

      Learners will study commodities, menu planning and key aspects of commercial catering practice including food hygiene and food presentation. They will also learn about possible careers within industry.

      Year 11


      GCSE Food Preparation and Nutrition

      Exam Board/Syllabus

      AQA 2540

      Assessment Route

      Paper 1: Written exam (105 minutes) 50% of final grade.

      Paper 2: Non-examination assessment consisting of two tasks, involving practical work and supporting folder work. 50% of final grade.


      The Food Preparation and Nutrition GCSE helps students to develop a greater understanding of nutrition, food provenance and the working characteristics of food materials. Students will also learn about food from around the world, through the study of British and international culinary traditions as well as developing an understanding of where food comes from (food provenance) and the challenges surrounding food security. Students will master culinary skills and appreciate the science behind food and cooking. This is an exciting and creative course which allows students to demonstrate their practical skills and make connections between theory and practice.


      The aims of this course are:

      • To develop and improve practical cookery skills.
      • To improve the students’ knowledge and understanding of the different uses of food as a material;
      • To give students knowledge as to why food hygiene safety and storage are very important if people are to have safe food to eat;
      • To have a better understanding of people’s nutritional needs and how these may vary according to age and dietary requirements;
      • To have an understanding of the need for planning and organisation when carrying out food practical and project work.
      Year 12 and 13

      Due to lack of student numbers, we are currently not running any KS5 courses in Food and Catering. This position is reviewed on an annual basis.