Food Technology


Mrs A Crook Teacher of Food Technology
Ms V Webber Teacher of Food Technology

Year 7 Year 8 Year 9
In Year 7 students will study the following units, alternating practical work with theory:

§  ‘Licence to Cook’– basic techniques, health & safety, measuring accurately

§  The Eatwell Plate & Nutrition – with emphasis on high fibre & protein, reducing fats

In Year 8 students will look at the following topics again, alternating practical work with theory:

§  Food & Farming –food issues such as using local, in-season foods, organic farming and animal welfare.

§  Staple foods from around the world including pasta, breads, rice & potato.

In Year 9 students will undertake two projects based on aspects of the GCSE course:

§  The Pastry Project – reducing fat content & adding other healthy ingredients.

§  The Chocolate Project – importance when cooking with chocolate of using dark chocolate (including some of the health benefits that can be gained) and of including other healthy, nutritious ingredients

§  Convenience Foods –making good use of healthy store cupboard ingredients

We study the AQA specification 8585: GCSE Food Preparation & Nutrition

Year 10 Year 11
During Year 10 students learn about the following through theory lessons and practical work (including some group ‘investigative work’ where ingredients are provided enabling students to test and evaluate the aspect being looked at):

The functions and properties of food

The nutritional properties of food

Sensory testing

Standard components in food processing

Equipment in the test kitchen

Food safety and hygiene

Most of Year 11 is spent on the Controlled Assessment Task (worth 60% of the final GCSE grade) where students choose from one of three design briefs and produce an IT based Design Folder of work (including photographic evidence of all the practical work carried out) working towards an innovative ‘final product’.


p1 There is also a final exam worth 40% of the overall exam mark.
Students also sit the Basic Food Hygiene examination which provides a nationally recognised certificate with the Royal Society for Public Health, enabling them to apply for part time employment in local food industries. p2