Food Technology

This statutory subject is part of Design and Technology. The main aim set out by the Department for Education is to ensure that all pupils ‘understand and apply the principles of nutrition and learn how to cook’. The National Curriculum states: ‘As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.’

Key Stage 3 By the end of Year 9, pupils should be able to:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that you are able to feed yourself and others a healthy and varied diet
  • become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using your own recipes)
  • understand the source, seasonality and characteristics of a broad range of ingredients.

Key Stage 4 Currently WJEC GCSE Catering is offered in as an optional subject in Year 10 & 11. GCSE Catering develops an understanding of the catering industry and encourages creativity whilst building strong practical skills. The Specification for the examination board WJEC can be seen by clicking here.

2016 Onwards

As a result of the recent reforms at KS4 – the department will be offering Year 10 & 11 students with the opportunity to study a Level 1/2 in Hospitality and Catering. Details of which can be found by clicking here.