Food Technology

Meet The Team

Faculty Leader: Ms S.Mason Head of STEAM

Deputy Faculty Leader: Miss A.Munro, 2nd in STEAM

The Team:


Learners in key stage 3, have a one-hour lesson a week in Food Technology a week on a rota system, so effectively they will study this for 19 hours a year in year 7, 8 and 9. Key Stage 3 is a vital stage of developmental as learners may start out as beginners but that is exactly where the professionals started.

During each year they will develop their skills with various ingredients, practical techniques, and the nutritional details as to why our bodies need them.

To help parents with the organisation and cost of ingredients, we ask for a £10 payment each year which will cover at least 8 practical lessons and a food tasting lesson. We do however require that pupils bring in a suitable container.

Learners in key stage 4, have 3 one- hour lessons a week studying Hospitality and Catering. They are required to bring their own ingredients and containers due to the freedom to choose what they are going to produce.

Learners in Food Technology in KS3 and then Hospitality and Catering in KS4 are developing skills that they will need whatever career path they chose and in general day to day life, collaboration and team work, resilience, food preparation and cooking methods alongside presentation methods.Assessment-Feedback and assessment is extremely important in all lessons. Every year in KS3 pupils will firstly sit a baseline assessment which covers a range of skills. This will then set the benchmark for pupils to build from. All STAR marking will be actioned and responded to over time to ensure that common mistakes and continued mistakes are tackled and improved upon to ensure progress. Literacy, interim marking, and spellings will also be marked and addressed contributing to accurate assessment. 

Year 7

Year 7 is a where we learn all about the basics behind food. We look at the eatwell guide and have at least an hour going over all the sections as well as the nutrients that are found in the foods. We look at the health and safety, the difference between fruit and vegetables and how to identify them. We investigate the different types of dairy and how they are processed, treated, and flavoured. Then we continue at this level of detail for the rest of the sections, carbohydrates, oils and spreads, fats and sugars, and protein.

The scheme of work has been carefully developed to create a base of understanding towards the main parts of the Year 11 course work in which is all related to nutrition.

In year 7 students will be making-

  • deli salad,
  • vegetable soup,
  • pizza toast
  • apple crumble
  • fruit salad/smoothie
  • cake
  • flapjacks
  • 5-bean chilli

Year 8

Year 8 is the next stage in which the students will be developing there learning from nutrients to the cooking methods and preparation methods behind each dish. We will start with looking at the functions of ingredients in different dishes, looking at how the ingredients do what their job is in each dish for example how yeast makes things rise and how to control it, why flour thickens sauces. We will be looking into where and how you can get food poisoning how to identify the symptoms as well as how to prevent them. Following on from year 7 we will be looking at the types of ingredients like different types of rice and pasta with their nutritional contents and where it is on the eatwell guide. They will be making another 8 dishes minimum alongside the shared technology book. They will be increasing their knowledge of the types of foods available and how they can use culinary techniques like chiffonade and brunoise to enhance the presentation, alongside looking at shaping and layering skills.

This year they will be making –

  • macaroni cheese from scratch
  • pizza wheels
  • chicken goujons
  • bacon risotto
  • savoury rice
  • a presentation test called Dippy Divers
  • butter biscuits
  • layered pasta and chicken salad.

All pupils are encouraged to combine the skills from year 7 with the new skills. This will help students when it comes to all the KS4 work as they are looking at skills and functions which is highly needed to gain a higher level.

Year 9

This year is to learn all about the different dietary requirements in which there are many. We will focus on the main ones such as vegetarian and gluten free while also looking at the religious based requirements too. We will be looking at how well they can present their foods that are aimed at a smaller client base. We will be looking at how you can adapt everyday recipes very easily to suit each person. They will be looking at the differences between the original recipes and the adapted recipes. We will be making a wide variety of practical’s in this year at higher complexities than the previous years. We are going to be using the knowledge from year 7 and year 8 to make-

  • a variety of cookies and cakes
  • koftas
  • 2 types of carbonara
  • stir-fry using the culinary techniques from year 8
  • a type of quiche (personal choice) using knowledge of food poisoning and to billed our pastry skills, fish in breadcrumbs learning how to debone a fish and coat in bread crumbs
  • working as a group to joint whole chickens and create 4 meals using the 4 sections, breast, thigh, leg and wing.

Doing all of this will teach the students how to save money and how to create meals from scratch. These skills are needed in the practical elements of unit 2 in hospitality and catering.

Year 10 and 11  

Specification: Hospitality and Catering Level 1 / 2 Exam Board: WJEC Specification code: 5569QA

A course in Hospitality and Catering offers a unique opportunity in the curriculum for students to develop their knowledge and extend their skills in a vocational context. It will provide opportunities to develop candidates’ interdisciplinary skills, a range of key skills and their capacity for imaginative, innovative thinking, creativity, and independence.

It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

The specification encourages the investigation and study of hospitality in a variety of contexts. In these contexts, the candidates are given opportunities to acquire competence, capability and critical skills through the creation, implementation, use and evaluation of a range of resources.

Candidates from all cultures and both genders can develop their interest in, enjoyment of and critical reflection about this vocational area. The specification uses a range of assessment techniques to enable the candidate to respond through practical and investigative work.

This two-year course will consist of 2 units which are completed in year 11.

In year 10 we look at all of unit 1- The Hospitality and Catering Industry. This unit is split into 5 sections, in these sections you will look at how the industries operate based on the environment and as a team, how to ensure health and safety requirements are met while understanding how food can cause ill health. This gives us the resources need to be able to sit the unit 1 onscreen assessment   which is worth 40% of the overall grade. During this year we will be regularly create a wide range of dishes to develop their practical skills over a variety of aspects, doing this means that they are also able to create a beautiful portfolio of all the dishes they can complete which will help towards interviews and more after school is finished.

In year 11 we will be looking at preparation, cooking and presentation skills for practical’s and how nutrition links to diet and the eatwell guide (learnt about in KS3) in order to gain the remaining 60% by completing Unit 2 which is coursework based and 9 sections long. The practical element of the Unit 2 is completed in a 3-hour practical exam in which the pupils need to prepare, cook, and present 2 courses made from scratch. To prepare themselves for this we hold a catering event at Christmas in which they will group up cook 3 courses for family and friends, this event also works as a revision for the Unit 1 exam as they look at the service they are providing the ‘customers’ and ensure that they provide menus, drinks, a tidy table layout with centre pieces and more.

Useful Links

Amazon sell a revision guide and course book ‘WJEC HOSPITALITY AND CATERING LEVEL 1/2′