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The Food Technology Department is a busy, vibrant and popular department. The focus is to promote a love of cooking, whilst acquiring the knowledge and skills through practical work to become a competent cook and to gain success at GCSE. The aim is to embrace and celebrate success for all in a creative ‘can do’ environment, where positive attitudes are seen as the only option.

Food TechnologyTeamwork and peer group support is valued and students are individually supported and guided at all levels in order to achieve their potential grade.

The department is situated on the ground floor of the building. It consists of two practical rooms with a food preparation area at the back of the larger room.

The department is well equipped for teaching full classes the practical aspects of the course, and it is hoped the area will be further developed to accommodate the teaching of the theoretical aspects of the course with the inclusion of easier access to ICT facilities.

Within the department there are two full-time and one part time members of staff and one technician.

Course Outline/Overview

Key Stage 3

Each year all students in Years 7 to 9 receive approximately 13 x 100 minute lessons, where the practical element of the course is taught. Thus they receive a good grounding in both the theoretical and practical aspects of the subject which equips them for lifelong learning.

The theoretical element covers the basics of human nutrition and the wise selection of foods and dietary adaptations to promote good health both at school and beyond. Food safety, food hygiene and food production are also studied. The practical element supports this, but also aims to develop real enjoyment and creativity in addition to organisational skills, analytical skills and confidence building. A wide range of techniques are taught and a variety of equipment and ingredients used. Introducing new foods to students and encouraging more adventurous tastes are an integral part of our teaching. Students follow the design process in all respects  and evaluate their work along the way.


Year 7The Skills Challenge:- Introduces and develops basic food preparation and skills in the subject. Students are encouraged and motivated and gain confidence in the practical situation

Recipes include:-
Fruit Salad
Pizza Bread
Fruit Crumble
Mediterranean Tarts
Spicy Sausage Risotto
Pizza Whirls

Year 8 – The Enterprise Coffee Shop:- Further enhances the skills used in Year 7 and extends the complexity in the products through a design task situation using the Academy Specialism of Enterprise

Recipes include:-
Croque Monsieur
Anzac biscuits
Upside down cake
Build a burger
Potato Wedges
Biscuit competition

Year 9The Outdoor Pursuits entre project:- Extends skills to prepare the students for GCSE or for life-long skills for later life and builds upon skills already taught.

Recipes include:-
Tomato and lentil soup
Lemon Cheesecake
Spring Rolls
Meatballs in Tomato Sauce
Chicken curry and rice
Bakewell tart
Sausage rolls
Swiss Roll
Rubbed in Chocolate cake

Key Stage 4

At Key Stage 4 the following courses are offered as optional subjects:

AQA GCSE Food Technology

60% Controlled assessment in the form of a design project
40% final examination at the end of Year 11

This course is designed to provide opportunities for students to demonstrate their design and technology capabilities and to show how they can combine skills with their knowledge and understanding, in order to design and make quality products.

Fresh FruitFood is a material with unique properties, it has specific characteristics which must be considered and understood before products can be successfully designed and made. Students are required to apply their knowledge of food science when developing products. Much of this work is related to the food industry and product development. This is a popular option with both boys and girls.

GCSE Food Technology can lead to exciting and well-paid career opportunities such as

• Catering
• Food marketing
• Product Development
• Diet related Industries

WJEC – GCSE Catering

60% Controlled assessment in the form of  2 design projects
40% final examination at the end of Year 1

This offers a unique opportunity for candidates to develop their knowledge and extend their skills within catering in a vocational context. It is a suitable qualification for those who want a broad background in catering and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

This course will allow students to develop and extend their skills within Catering in a vocational context; this means that everything you do will be directly linked to working in the Catering and Hospitality Industry.

There is a strong emphasis on gaining the required knowledge via practical work thus it is ideal for someone who prefers to learn “by doing”

Careers Opportunities

Vast range of employment opportunities:
Bar Worker
Catering Assistant
Restaurant Manager

AQA Entry Level Food Technology

The students on this course are not required to complete a written examination. This course is aimed at those students who are unlikely to achieve at GCSE. It is a unit-based specification, where students are required to complete four of the units provided. Students are taught in small groups of approximately 10-12, which enables each student to get much more individual attention, which in turn helps them to develop their practical skills to a higher standard.

Entry Level Food Technology offers opportunities for developing;

• Life Skills
• Team work
• Organisational skills
• Independence
• ICT Skills

Key Stage 5

A Level Food Technology

Exam Board: AQA

The course is a natural progression for students who have already successfully completed a GCSE in Food Technology.

This is a two year course with the AS level completed at the end of Year 12 and A2 at the end of Year 13. Some students have shown an interest in only completing the AS Level, in either Year 12 or 13. This is quite acceptable.

At AS, students study nutrition and design and making food products. Knowledge of food science and the wide range of materials and components used in the making of food products are developed. Students are given the opportunity to develop and solve a problem relating to food design and making in the coursework, whilst the examination tests knowledge, understanding and design skills. They gain an understanding of industrial and commercial practices within the area of Food Technology:

At A2, students develop further the knowledge and practical skills gained at AS level. Students continue to develop design work, alongside an understanding of food science, processes and commercial food manufacture (the latter being focused upon in much more detail than at AS, where it is not a requirement of the coursework).

Foundation Course

In Year 11 students can complete a BTEC Home Cooking Course Level One which develops skills in readiness for living away from home and looking after themselves. This course can be studied to a Level 2 course to gain half a GCSE.

Extracurricular activites

Master classes run every Wednesday evening for Year 11 students to work on their Controlled Assessment task.

Further clubs also run throughout the year for all year groups.

Useful Revision Tools

Food Technology Revision and helpful web sites


  • GCSE Design & Technology Food Technology AQA Revision Guide ISBN-10: 1847623581

Apps for iPhone

  • DT Food Technology GCSE
  • Food Technology GCSE
  • D&T – Topic on Food Technology


For more information on all topics covered in Food Technology, please click here.