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Food Technology

Key Stage 3

Year 7 Year 8 Year 9
  • Fruit and vegetable preparation
  • Roux sauce making
  • Dough making - yeast as a raising agent
  • Adapting diets to meet current dietary guidelines
  • Handling high risk foods – food safety and how to reduce the risk of food poisoning
  • Dishes include Apple Crumble, Pizza, Macaroni Cheese, Bolognese
  • BBQ chicken/tofu and choice of Greek Salad or coleslaw
  • Vegetable preparation,
  • Handling high risk foods
  • Shaping and enrobing
  • Assembling dishes
  • Consider strata of foods –value to luxury cost and quality
  • Ethical production methods – Fairtrade, organic, sustainability
    MSC, free range
  • Diet related diseases - Obesity
  • Dishes include Hotpot, Pasta bake, Chicken andSpinach curry, Fishcakes, Mexican Lasagne, Cheesecake
  • Roux sauce making
  • Vegetable preparation
  • Short crust pastry – making, rolling out and blind baking
  • Shaping pastry – SC pastry and filo pastry
  • Adapt dishes to meet individual needs
  • Dishes include Thai Curry, Roasted Vegetable Lasagne, Quiche, Treacle tart, Samosas


Key Stage 3 assessment

  • Students spend approximately one term in each area of Technology and during their time in Food will be assessed either weekly or fortnightly
  • All students are given written and verbal feedback on each of their practical tasks
  • Photographic evidence of all dishes is made 
  • Research tasks into topic areas
  • Both short and longer answer questions around topics areas linked to working properties of the ingredients used


Key Stage 4

OCR Food Preparation and Nutrition J309

Year 10 Year 11
  • Healthy Eating – current dietary advice
  • Diet related diseases – obesity, CHD, anaemia, tooth decay, strokes, - risk factors, necessary changes to diet and lifestyle to reduce the risk
  • Energy
  • Nutrition – protein, fat, carbohydrates, vitamins, minerals, water and fibre – function in diet, rich sources, effects of deficiency and excess
  • Food safety
  • Sensory evaluation and analysis
  • Commodities – nutrition and provenance
  • Food production
  • Needs of individuals through life stages – babies to elderly
  • Student have two NEA tasks to complete,
    set by OCR each year
  • Investigation worth 15% of the final grade
    starts in September and is completed by November
  • Practical task 35% final GCSE grade – students have to plan and then make three
    dishes of their choice to meet a given task, completed December to February with a three-hour practical exam after February half term
  • Food security
  • Development of culinary traditions
  • Factors effecting food choice
  • Revision and exam preparation before mocks in November and for final GCSE exam

Key Stage 4 assessment

  • Regular end of topic testing
  • Written and verbal feedback on every practical task and a photographic record
  • Extended essay writing for exam preparation – 12 mark essay questions
  • Regular short and long answer questions linked to area of study
  • End of year exam (1 ½ hours)

Curriculum enrichment outside of the classroom

  • Catch up sessions at break and lunchtimes
  • Trip to Waltham Place Biodiverse Farm
  • Rotary Club and Future Chef competition opportunities
  • Visiting chef to demonstrate complex skills