Food Technology
Key Stage 3
We are dedicated to designing and delivering a food curriculum that offers students a wide range of opportunities while equipping them with the skills and attributes needed to succeed. At its core, our curriculum fosters creativity, encourages students to explore new techniques and ingredients, as well as teaching them health and safety rules.
Our aim is to develop learners who are reflective, independent, resourceful, innovative, and resilient—problem solvers who embrace challenges and view setbacks as learning opportunities. Through engaging teaching and learning, we will promote critical thinking, experimentation, investigation, and inquiry, inspiring students to ask questions like, “Why did this happen?” and “What if I try…?”
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” Voltaire
Course description
Our curriculum is designed to be inclusive and accessible to all, helping students become confident, self-motivated learners who can work independently and collaboratively. In KS3, they will develop technical and practical skills alongside essential life skills and knowledge related to healthy living, food nutrition, and sustainable cooking practices, with an emphasis on environmental and seasonal ingredients and techniques use in food. Cultural awareness will be woven throughout the curriculum, along with nutrition and how important balanced diets and healthy eating is for the body but also our education.
We are committed to fostering a caring, inclusive, and disciplined environment where students feel safe to explore, experiment, and push their creative boundaries. Through a supportive and encouraging atmosphere, every student will have the opportunity to reach their full potential and take pride in their achievements both practically and written.
Ways to help my child succeed
To support your child in their Food Technology lessons, please ensure they have the necessary ingredients and weighing equipment to weight out their ingredients. Recipes will be provided at least one week in advance to allow time for students to source and weigh everything.
Your child will also need a suitable, clearly labelled container to safely transport their prepared dishes homes. Proper labelling helps prevent mix-ups and ensures that all students can take their work home successfully for you all to enjoy at home.
Assessment
Students will be assessed through a combination of written and practical assessments throughout the year. These assessments will align with the National Curriculum and directly relate to the topics covered in lessons. Multiple practical assessments will take place to evaluate students’ skill development, with prior notice given for each. The end-of-year written assessment will be conducted during the school-wide assessment week and is designed to consolidate and reflect on the knowledge acquired throughout the year.
Useful websites
www.foodafactoflife.org.uk
www.bbc.com/food
https://www.bbc.co.uk/teach/class-clips-video/articles/znr6qp3
WJEC Hospitality and Catering
The Hospitality and Catering curriculum, based on the WJEC specification, is designed to develop a broad range of academic and practical skills that are transferable to both further education and everyday life. In the kitchen, students will build fundamental cooking skills, progressively advancing in complexity to challenge and engage them.
Beyond practical skills, students will develop independence, analytical thinking, and evaluative skills within the classroom setting. They will also gain an in-depth understanding of the hospitality and catering industry, equipping them with valuable knowledge should they choose to pursue further education or careers in the sector.
To further enrich learning, students will have access to a range of extracurricular opportunities, including school trips to industry settings and visitors form the industry in school, providing hands-on experiences that reinforces their classroom learning.
Course description
On this course you will study 2 units:
Unit 1- The Hospitality and Catering Industry- In this component, you will gain a comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety
Unit 2 – Hospitality and Catering in Action- In this component, you will gain knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively. This unit is synoptic and draws upon the knowledge gained in Unit 1. Learners will need to apply knowledge gained in the following topic areas in order to be able to complete this assessment:
- The operation of the front and back of house
- Hospitality and catering provision to meet specific requirements
- Health and safety in hospitality and catering provision
- Food safety
- Preventative control measures of food-induced ill health.
Ways to help my child succeed
Students will need the necessary ingredients and weighing equipment to weight out their ingredients as well as containers to take food home. It’s important to check in with them each week to ensure they have all the ingredients needed, please encourage them to prepare and possibly buy the ingredients to build ownership and independence.
Additionally, consider gathering free food magazines from local supermarkets for students and encourage them to explore a variety of food-related media. This could include cookery shows, programs focused on nutrition, and those covering food production processes. As this will help them with their dish ideas for the Unit 2 coursework content.
Once the students begin their controlled assessments, it’s crucial to monitor their progress. Make sure they are practicing their chosen dishes at home as well as encouraging them to attend P6 to get any support needed. At home, review the dishes they have made to get them used to receiving feedback and learning what they need to change or improve on, this will be a big help when they are tasked with the review in their Unit 2 coursework.
Assessment
In Year 10, students will undergo regular written assessments throughout the year. These assessments will be closely aligned with the content covered in their theory lessons, while also revisiting prior knowledge to reinforce learning and establish strong study habits for their external exam in the summer of Year 11. To further support their preparation, students will be assigned past exam questions as homework. This will give them valuable practice in answering exam-style questions and applying the knowledge they have acquired.
Additionally, students will be assessed on their practical cooking skills to ensure they are consistently improving and mastering the complex, high-level skills required for their practical exam. These assessments will help identify areas for development, ensuring that students are equipped with the proficiency needed to achieve top marks in both their practical and written components.
In Year 11, students are not formally assessed until the designated mock exam period. This is because they begin their coursework in the winter term, which is the largest and most time-consuming portion of the course. The main components of assessment in Year 11 focus on their practical cooking skills and the written coursework they complete throughout the year. These elements together account for 60% of their final grade and demand significant time, effort, and commitment from the students.
To help them stay prepared, students will receive past exam questions as homework, along with interactive quizzes to reinforce and update their knowledge. They will also sit a mock exam, followed by detailed feedback. This feedback will play a key role in shaping their revision strategies after Easter, helping them focus on areas that need improvement as they prepare for their final assessments.