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
Course GCSE Food Preparation and Technology
Exam Board/Syllabus AQA Syllabus 8585
Assessment Route

Written Exam (50%)

Practical Assessment (50%)

Subject content

Food preparation skills – these are intended to be integrated into the five sections:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Paper 1: Food Preparation and Nutrition (Written exam, 1hr 45, 50%)

This paper assesses the theoretical knowledge of food preparation and nutrition from sections 1 to 5 listed above. The paper consists of multiple choice questions (20 marks) and five questions each with a number of sub questions (80 marks).

Paper 2: Non-exam assessment (50%)

Task 1: Food investigation (set by the Exam Board) – covers the students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task (15% of final marks). Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Food preparation assessment (set by Exam Board) – Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task will be assessed. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. (3 hour practical exam worth 35% of final mark). Written or electronic portfolio including photographic evidence of the three dishes is also required.


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