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KS3 Food Technology and KS4 Food & Cookery
Curriculum Intent
Within, Food, we inspire students to develop the essential life skill of cooking while fostering a lifelong appreciation of healthy eating, creativity and food preparation. Our curriculum is designed to equip every student with the knowledge, confidence and practical skills needed to prepare a wide range of nutritious, safe and enjoyable meals, enabling them to make informed food choices both now and in the future.
Following the National Curriculum for Design and Technology: Cooking and Nutrition, students build a strong foundation in practical cookery through a carefully sequenced programme of learning. They develop key culinary skills, including safe knife techniques, weighing and measuring, food preparation, cooking methods and presentation, while working safely and hygienically in a professional kitchen environment. Practical dishes are selected to progressively develop these skills, taking into consideration affordability, seasonal ingredients, dietary needs and the time available within lessons.
Creativity and independence are central to our curriculum. As students grow in confidence, they are encouraged to adapt recipes, solve practical problems and make informed decisions about ingredients, flavours and presentation. They are provided with opportunities to plan, prepare and evaluate dishes independently, responding to design briefs and reflecting on how their practical work can be improved. Self-assessment, peer assessment and feedback from home all contribute to developing reflective learners who continually strive to improve.
Alongside practical cookery, students develop a broad understanding of food, nutrition and health. They explore the functions of nutrients, the principles of a balanced diet and the importance of making healthy lifestyle choices. Scientific concepts such as heat transfer, raising agents, emulsions and food preservation help students understand why ingredients behave as they do during cooking, allowing them to apply this knowledge to improve their practical outcomes.
Our curriculum also encourages students to become responsible and informed consumers by exploring wider issues surrounding food. They investigate food provenance, sustainability, food waste, environmental impact, food labelling, ethical food production and cultural influences on food choices. Through these experiences, students gain an appreciation of the diversity of food traditions and develop an understanding of the role food plays within society.
Throughout Key Stage 3, literacy, numeracy and communication skills are embedded into learning through recipe interpretation, nutritional calculations, research, written evaluations and practical discussions. Students are encouraged to use subject-specific vocabulary confidently and accurately, preparing them for further study at Key Stage 4 and beyond.
We are committed to ensuring every student achieves success. High expectations, targeted support and regular assessment enable students to make excellent progress, develop resilience and grow into confident, capable and independent young people who possess valuable life skills that will benefit them throughout their lives.
Key Stage 3
Year 7 Curriculum Overview
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Practical Elements |
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Knowledge |
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How we assess |
Theory work is assessed with a written assessment task, one each half term. Written evaluations and homework tasks:
Safety poster, washing up story board, design a balanced lunch, make a dairy dip at home, sensory analysis of muffin practical. |
The following areas are used to assess practicals’:
Peer Assessment Verbal Feedback Self-Evaluations 4 Assessed practical dishes per term |
Rotate with D&T and Computing over the academic year so food is only studied for one term.
Year 8 Curriculum Overview
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Practical Elements |
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Knowledge |
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How we assess |
Theory work is assessed with a written assessment task, one each half term. Written evaluations and homework tasks:
3 way onion cut story board, self-evaluation of Bolognese, Allergen warning poster, Gelatinisation eat a rainbow, food provenance story board.(Farm to Fork) |
The following areas are used to assess practicals’:
Peer Assessment Verbal Feedback Self-Evaluations 4 Assessed practical dishes per term |
Rotate with Food and Computing over the academic year so D&T is only studied for one half term.
Year 9 Curriculum Overview
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Rotation 1- Street Foods |
Rotation 2 – Healthy diets |
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Knowledge |
Practical Elements
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Practical Elements
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How we assess |
The Street food project is delivered, assessed and graded as a mini NEA.
Plus homework tasks: Street food mood board, recipe research page, sensory analysis own recipe |
The Adapted recipe project is delivered, assessed and graded as a mini NEA.
Plus homework tasks: Weekley meal planner, recipe research page, sustainability poster. |
Rotate with Food and Computing over the academic year so D&T is only studied for one half term.
Key Stage 3 useful resources
- There are some KS3 Food Technology textbooks available as reference in the school library and we have copies within C17 & C23 too.
- The following websites could be of use:
Nutrition, digestion and excretion - KS3 Biology - BBC Bitesize
Enrichment Opportunities
Clubs
- Cookery Club – Mondays afterschool 3 – 4.15, 16 places only, C23. Runs every other half term.
- Textiles Club – Wednesday Lunchtimes c23
Trips
- No trips are run for KS3 Food at present.
Visitors
- No visitors for KS3 Food at present
Key Stage 4
Through the NCFE Level 1/2 Technical Award in Food and Cookery, students develop a secure understanding of nutrition, healthy eating, food safety and hygiene, food provenance, food science and the factors that influence food choice. They learn how ingredients function, how recipes can be adapted to meet a variety of dietary needs, and how legislation and sustainability influence the food industry.
By the end of the course, students will have developed the knowledge, understanding and practical expertise needed to become confident, capable cooks and informed consumers. Whether they choose to progress into further education, apprenticeships or careers within the food, hospitality or health sectors, or simply use these valuable skills in everyday life, they will leave with a qualification that provides a strong foundation for future success.
Year 10 Curriculum Overview
Autumn Term
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Half Term 1 |
Half Term 2 |
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Knowledge |
Content area 1: Health and safety relating to food, nutrition and the cooking environment Content area 2: Food legislation and food provenance |
Content area 2: Food legislation and food provenance
Content area 3: Food groups, key nutrients and a balanced diet |
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How we assess |
End of content area assessments Practical Assessments Skills Assessment Exam Questions |
End of content area assessments Practical Assessments Skills Assessment Exam Questions |
Spring Term
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Half Term 3 |
Half Term 4 |
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Knowledge |
Content area 3: Food groups, key nutrients and a balanced diet |
Content area 3: Food groups, key nutrients and a balanced diet
Content area 4: Factors affecting food choice 10 |
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How we assess |
End of content area assessments Practical Assessments Skills Assessment Exam Questions |
End of content area assessments Practical Assessments Skills Assessment Exam Questions |
Summer Term
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Half Term 5 |
Half Term 6 |
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Knowledge |
Content area 3: Food groups, key nutrients and a balanced diet
Content area 6: Recipe amendment, development and evaluation |
Content area 6: Recipe amendment, development and evaluation Content area 7: Menu and action planning for completed dishes
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How we assess |
End of content area assessments Practical Assessments Skills Assessment Exam Questions |
End of content area assessments Mock Exam Exam Questions Mock Nea Two Course Meal |
*Content area 5 - Food preparation, cooking skills and techniques - runs through all year for Year 10 via skills and practical lessons
Year 11 Curriculum Overview
Autumn Term
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Half Term 1 |
Half Term 2 |
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Knowledge |
Recap and revisit Content areas 1, 2, 3, 4, 6 & 7 |
NEA Coursework completion |
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How we assess |
Practical Assessments Skills Assessment Exam Questions |
Practical Exams Skills Assessment Mock Exams |
Spring Term
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Half Term 3 |
Half Term 4 |
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Knowledge |
NEA Coursework completion |
Revision: All Content areas: 1-7 |
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How we assess |
Practical Exams Skills Assessment |
Practical Revision Lessons Exam Questions Past Papers Mock Exams |
Summer Term
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Half Term 5 |
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Knowledge |
Revision: All Content areas: 1-7 |
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How we assess |
Practical Revision Lessons Exam Questions Past Papers |
*Content area 5 - Food preparation, cooking skills and techniques - runs through all year for Year 11 via skills and practical lessons
Key Stage 4 useful resources
- My Revision Notes: NCFE Level 1/2 Technical Award in Food and Cookery
Health and Safety relating to food, nutrition and the cooking environment.
- Health and Safety relating to food, nutrition and the cooking environment.
- Food legislation and food provenance.
Packaging and labelling - GOV.UK
- Food groups, key nutrients and a balanced diet.
- Factors affecting food choice.
- Food preparation, cooking skills and techniques.
Cooking methods - Special diets - GCSE Hospitality (CCEA) Revision - BBC Bitesize
GCSE Home Economics: Food and Nutrition (CCEA) - BBC Bitesize
- Seneca
Enrichment Opportunities
Clubs
- Coursework Catch up – Nov to March Monday 3 – 4.30pm
- Skills Club -
Trips
- Eat, Walk, Talk - London
- Farm to Fork Visit
Visitors
- Animal Aid – Vegan Talk