Food Technology (Key Stage 3)

Intent

Food Technology helps students understand diet and health, building essential life skills for safe food preparation and informed choices. It fosters confidence, independence, communication, and leadership. Our ambitious curriculum combines theoretical learning with practical skills, enhancing literacy and subject-specific knowledge. Students will create diverse culinary products, developing both every day and advanced cooking skills. The curriculum also connects students to the Hospitality & Catering Industry, a vital part of the UK economy. Through Food Technology, we inspire students and equip them with the knowledge and skills for a healthy, successful future.

Year 7

Focus

Autumn	Spring	Summer
Is a focus on health, safety & hygiene. This is a key aspect for food preparation, for students to learn for safe preparation of food and links heavily to practical aspect of KS3 Food technology. This covers links to GCSE Hospitality & Catering 1.4: Food safety in hospitality and catering & 1.3: Health & safety in hospitality and catering. The lessons will all link from understanding the basics of food contamination, prevention methods and how these can be managed through temperature control and correct storage. Practical activity will develop cleaning skills, alongside cooking to the correct temperatures and safe practice. Links to industry, job roles and management procedures used. This will form the foundation of good health, safety and hygiene practices throughout secondary and into adulthood.	A focus on eating well and initiatives used to support this. Students will learn about food groups that make up the Eat Well Guide and understand the foods we should be consuming daily, including those we should consume more/less of and why. Consideration to daily meal planning and industry menu planning to ensure a healthy balanced diet, while offering variety and enjoyment. Students will become familiar with foods/ingredients and where they belong on the Eat Well Guide, linking to nutrition and what they can provide the body. This will form the fundamental knowledge of nutrition that had impact on all food choices we make daily and prepare for key aspects of the GCSE (Unit1 & 2). This will also support theoretical and practical knowledge of foods and nutrition throughout secondary school.	Developing from the Eat Well Guide and 5 key nutrients students will learn about life stages and how eating consumption on certain foods, alongside portioning is vital to support daily maintenance of the body. They will learn about government initiatives that support making healthier choices. This helps the continuation from the Eat Well Guide and food groups and understanding them in more detail. This includes macro/micronutrition and what they provide the body; excess/deficiency of these and health impacts that they can cause.

Enrichment Opportunities

Videos used in lessons to show working practices and the use of domestic to industrial scale equipment.
Online links shared via homework activities to show how these basic health & safety principles are used globally.
Industry links including Environmental Health Officer inspections and management systems.
Taste testing will be completed giving students opportunity to try variety for special dietary needs, developing their knowledge of catering for all.
Students can be part of any school events such as Open Evening, school production, Art/DT design evenings.
Cooking clubs.
Cater gift hampers for local community homes during festive seasons to build relationships with the local community.
Possible links to PHSE days/lessons based on topics covered.

Year 8

Focus

Autumn	Spring	Summer
Students will continue to learn and build upon their knowledge about health, safety, and hygiene protocols essential in catering, as well as the various types of food contamination and methods for prevention. They will gain an understanding of different types of food poisoning and their sources, alongside developing knowledge about food choices related to medical needs. Alongside this student will develop a range of practical skills. Through practical cooking exercises, students will develop a comprehensive set of key skills essential for culinary success. In making bread rolls, they will learn to weigh and measure ingredients accurately, add liquids, knead dough, and shape and finish products, while ensuring safe oven use and adjusting cooking times.	Students will cover seasonal awareness and sustainability practices within the food industry, as well as the different types of food service available in the Hospitality and Catering sector. There is a continuation of practical skills as student continue to cook bi-weekly to develop their skills, knowledge and understanding. Engaging in taste testing of multicultural foods will refine their sensory analysis and descriptive language skills, exposing them to diverse culinary traditions.	Students will demonstrate professional sensory analysis and utilise sensory descriptive language to enhance their evaluations. Finally, students will explore success factors in the industry, including current trends and demographic influences. Baking jammy biscuits, mini quiches, and cookies will reinforce their measuring, ingredient combining, and quality control practices, as they focus on shaping, testing for readiness, and ensuring consistent cooking times.

Enrichment Opportunities

Videos used in lessons to show working practices and the use of domestic to industrial scale equipment.
Online links shared via homework activities to show how these basic health & safety principles are used globally.
Industry links including Environmental Health Officer inspections and management systems.
Taste testing will be completed giving students opportunity to try variety for special dietary needs, developing their knowledge of catering for all.
Students can be part of any school events such as Open Evening, school production, Art/DT design evenings.
Cooking clubs.
Cater gift hampers for local community homes during festive seasons to build relationships with the local community.
Possible links to PHSE days/lessons based on topics covered.

Year 9

Focus

Autumn	Spring	Summer
Students will explore the various types of providers in the Hospitality and Catering industry, gaining a comprehensive understanding of the Kitchen Brigade and the specific job roles within this structure. They will learn about different positions in hospitality, including front-of-house staff, and develop knowledge of the attributes and qualifications required for these roles. They will learn the importance of accurate measurements and quality control, which are crucial for achieving consistent and flavourful results in dishes such as Thai curry. Safe use of cooking equipment, like the hob and oven, will be emphasized, ensuring students understand kitchen safety while selecting and adjusting cooking times to perfect their meals.	The curriculum will also cover large and small-scale catering kitchen equipment, emphasizing its importance in operational efficiency. Students will understand the significance of menu planning, as well as the factors contributing to profitability and overall success in the industry. Students will also develop their knife skills, enhancing their ability to prepare ingredients efficiently and safely. In making rough puff pastry, they will grasp the principles of weighing and measuring, ratios, and the techniques of folding and lamination, resulting in a flaky pastry.	Additionally, they will learn about customer and employee rights within the sector and the role of Environmental Health Officers and their responsibilities. Throughout the course, students will demonstrate professional sensory analysis and apply sensory descriptive language to enhance their evaluations. While preparing dishes like sausage plait, they will practice combining ingredients, seasoning, and applying shaping techniques, all while testing for readiness to ensure optimal cooking outcomes. Overall, these practical experiences will build their confidence and competence in the kitchen, preparing them for future culinary endeavours.

Enrichment Opportunities

Videos used in lessons to show working practices and the use of domestic to industrial scale equipment.
Online links shared via homework activities to show how these basic health & safety principles are used globally.
Industry links including Environmental Health Officer inspections and management systems.
Taste testing will be completed giving students opportunity to try variety for special dietary needs, developing their knowledge of catering for all.
Students can be part of any school events such as Open Evening, school production, Art/DT design evenings.
Cooking clubs are possible.
Cater gift hampers for local community homes during festive seasons to build relationships with the local community.
Possible links to PHSE days/lessons based on topics covered.

Useful Links/Websites

BBC Bitesize

Access to digital GCSE resources Resource (eduqas.co.uk)

Access to GCSE Knowledge Organizers Resource WJEC Educational Resources Website

Playlists

Year 7

Year 7 Half Term 1

Download (pdf)

Year 8

Year 8 Half Term 1

Download (pdf)

Year 9

Year 9 Half Term 1

Download (pdf)