Food Technology

Subject overview:
In food technology, we provide students with the knowledge, understanding, and practical skills to cook confidently while applying the principles of food science, nutrition, and healthy eating. Through engaging practical lessons, students develop essential life skills that enable them to prepare meals for themselves and others affordably, both now and in the future. A key focus is placed on health and safety in the kitchen, ensuring students establish safe and responsible practices when handling food and equipment.

Key Stage 3 Curriculum Information:
Food technology at Key Stage 3 focuses on developing practical cooking skills while building a thorough understanding of nutrition, the working characteristics of ingredients, and a variety of cooking methods. Students learn how to weigh and measure ingredients accurately, prepare their workspace to ensure safe and hygienic practice, and develop essential knife skills for preparing a range of ingredients. They are introduced to different pieces of equipment, including cooker management, and explore a range of cooking methods.

In addition, students gain an understanding of the source, seasonality, and characteristics of a wide variety of ingredients. By the end of Year 9, they are able to prepare and cook a range of main meal dishes, alongside selected sweet products, with confidence and independence.

Key Stage 4 Curriculum information: WJEC Level 1/2 Vocational Award in Hospitality and Catering

Course Structure

The course is made up of two units:Unit 1: The Hospitality and Catering Industry

Externally assessed written examination (1 hour 20 minutes).
Worth 40% of the overall grade.Unit 2: Hospitality and Catering in Action

Internally assessed controlled assessment (approx. 12 hours).
Worth 60% of the overall grade.

What Students Will Complete

Unit 1 Assessment (Exam)

Demonstrates knowledge of hospitality and catering provision, operations, job roles, working conditions, and key health and food safety legislation.
Students apply this knowledge to real-world case studies and scenarios.

Unit 2 Assessment (Controlled Assessment)

- Plan and design nutritious menus.
- Prepare, cook, and present a range of dishes.
- Apply food safety and hygiene throughout.
- Review and evaluate their own performance, including strengths, weaknesses, and improvements.

Work on a set scenario and tasks provided by WJEC each year.
Students:

Areas of Focus in the Curriculum

Hospitality and Catering Industry

Commercial and non-commercial provision.
Front-of-house and kitchen operations.
Job roles, working conditions, and success factors (e.g., costs, technology, sustainability)
Health and Safety

Key laws: Health and Safety at Work Act, COSHH, RIDDOR, PPE regulations.
Risk assessments and accident reporting.
Employer/employee responsibilities.

Food Safety

HACCP principles.
Causes, symptoms, and prevention of food-induced ill health.
Role of the Environmental Health Officer.

Nutrition and Menu Planning

Nutrients, dietary needs, and special diets.
Impact of cooking methods on nutrition.
Planning balanced, cost-effective, and sustainable menus.

Practical Skills

Knife skills and cooking techniques (basic to complex).
Dish preparation, cooking, and presentation.
Food safety and hygiene in practice.

Evaluation

Reviewing the success of dishes (taste, presentation, nutrition).
Assessing own performance (organisation, time management, decision-making).

Related careers:
Food & Nutrition can lead to careers in food science, nutrition, catering, hospitality, food marketing, design and development of food products. Studying Food at GCSE also complements careers in Science, Physical Education and Health and Social Care.

Extra curricular opportunities:
We offer a termly cooking club giving students the opportunity to make food products that are not covered in the curriculum. Cooking competitions occur throughout the year and include ‘Bake Off’ and ‘Masterchef’.