Food Technology

‘Every kid in every school no matter their background, deserves to learn the basics about food- where it comes from, how to cook it and how it affects their bodies. These life skills are as important as reading and writing.’ – Jamie Oliver.


KS3 Food

KS3 Food links together knowledge and understanding of food, including; healthier eating and nutrition, practical cooking skills, a knowledge of ingredients, their source and the science of using them.

It aims to meet identified guidelines published by Public Health England—Food teaching in secondary schools: A framework of knowledge and skills, as well as supporting the Government’s ‘Change for Life ‘campaign. It also has links to the D&T National Curriculum.

There are direct links to the world of work, particularly the Hospitality and Catering sector. We are proud of the links we have with The Crowne Plaza hotel in Nottingham. Reference is also made to food production, diet and nutrition related careers.

Year 7 Food.

Pupils will..

Year 8 Food.

Pupils will..

Year 9 Food.

Pupils will..

· Understand the routine in the Food room to stay safe and hygienic

· Be able to identify where foods come from.

· Know how to use a range of different equipment

·Understand how RAG rating is used on food labels

· Know how to adapt recipes to make them healthier

· Begin to understand that ingredients have different functions in cooking

·  Develop a range of practical cooking skills

· Make predominantly savoury products

· Use a recipe and method

· consider how to evaluate their  cooking and that of others.


·  Use a range of different equipment including electrical equipment

· Understand how to use the ‘Eatwell Guide’

· learn that recipes can be adapted to make them healthier

· Look at origin of ingredients and foods

· learn that ingredients have different functions in cooking

· Develop a wider range of practical cooking skills

· Use a recipe and method

· Look at links to the working world of hospitality and catering



· Continue to develop and apply a knowledge of nutrition and healthier eating.

·  Use a wider range of different equipment including electrical equipment.

· Learn that seasonality, culture and other factors influence food choice and availability.

· Understand that ingredients have different functions in cooking

· Develop a wider range of practical cooking skills and ‘style’ the results

· Link to the working world of  ‘Hospitality & Catering’




KS4 Food

Currently we offer:

Eduqas Level 1/ 2 Vocational Award in Hospitality & Catering (Specification A)

The course develops:

  • Knowledge and understanding of the hospitality and catering industry
  • The ability to plan, prepare and cook dishes
  • Practical skills for the catering industry.


Unit 1  The Hospitality & Catering Industry External assessment 40%

  • LO1 Understand the environment in which hospitality and catering providers operate
  • LO2 Understand how hospitality and catering provision operates
  • LO3 Understand how hospitality and catering provision meets health and safety requirements
  • LO4 Know how food can cause ill health
  • LO5 Be able to propose a hospitality and catering provision to meet specific requirements.


Unit 2 Hospitality and Catering in action. Internal assessment: Controlled assessment task 60%

  • LO1 Understand the importance of nutrition when planning menus
  • LO2 Understand menu planning
  • LO3 Be able to cook dishes


NCFE  Level 1  Certificate in Food and Cookery skills.

This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking skills and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.

There are 4 units of equal weighting that are all internally assessed; through a portfolio of work and photographic evidence.

  • Unit 1. Preparing to Cook
  • Unit 2 Understanding Food
  • Unit 3 Exploring Balanced Diets
  • Unit 4 Plan and Produce Dishes in Response to a Brief


Curriculum Maps