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Food Technology

Overview of the Subject

What would happen if we could not cook? The foundations of this subject are to learn how to cook and to produce healthy, balanced meals.

If we do not understand nutrition, how are we able to produce a healthy meal? If we do not understand the effects of food and diet on the human body, how can we make informed decisions about what we should eat?

As a food department our aim is to ensure pupils know a variety of cooking techniques and the versatility of ingredients. Pupils will cook using techniques like poaching and braising and will also understand how a single ingredient can be cooked and eaten in many different ways. They will learn how to stay safe in a kitchen and how to use a range of cooking equipment safely.

In both KS3 and KS4 there is a strong emphasis on nutrition and pupils are taught scientific factual information about the relationship between diet and health, enabling them to make the educated choices when it comes to food.



In year 7, we start with basic knife safety and learn about healthy breakfasts and lunches. There is a double lesson every week and most of their lessons are practical. They will taste and cook a variety of foods and learn how to produce a balanced dish. Breakfasts cooked range from porridge to poached egg on toast and lunches from jacket potato to soup.

In year 8, we start with nutrition and how nutrients do specific jobs within the body. There is a double lesson every week and most of their lessons are practical. The cooking focus for this year is healthy dinners and pupils learn how to handle meat safely. The dishes cooked are multicultural and include spaghetti bolognaise, chicken curry and homemade burgers.

KS3 Curriculum Overview


GCSE Food and Nutrition

Pupils have 3 lessons per week, a double for the practical and a single for the theory lesson. Pupils learn; technical cooking techniques and how to use a variety of equipment safely. They will assess special diets, food commodities, food processing and the impact they have on health.

The course covers 6 topics:

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

By the end of the course pupils will be able to show knowledge and understanding of nutrition, food, cooking and food preparation. Pupils are encouraged to analyse their findings and form their own opinions on diet and health.

How will I be assessed?      

Component 1: Written exam – 1hr 45min (50% of GCSE)

  • Section A: questions based on topics covered in lessons.
  • Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action (50% of GCSE)

  • Assessment 1: The Food Investigation Assessment. A 1500 word essay based on a scientific food investigation which will assess the pupil's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
  • Assessment 2: The Food Preparation Assessment. A 2 ½ hour practical exam with coursework to support it. Pupil’s will prepare, cook and present a menu which assesses their knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

What is the name of the examination board?

Eduqas WJEC

The revision guide students may find helpful is:

Eduqas GCSE Food Preparation and Nutrition: revision guide. Illuminate publishing.


If KS4 or 5 students wish to appeal their coursework grades please email the Head of Faculty.


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