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Food Technology

The Food and Nutrition curriculum is designed to equip all students with knowledge of nutrition and basic cooking skills.The content taught in KS3 prepares students for the Food and Nutrition GCSE in KS4.

Curriculum in Food and Nutrition

In Year 7 - Skills and knowledge focus on basic food preparation skills and use of the bridge and claw technique.. Curriculum content includes, learning about equipment and applying its use, the correct method and sequence of washing up, use of the cooker with dishes that use the hob, grill and oven. Sensory analysis and food taste testing. Food provenance, local, seasonal and organic foods.

Year 8 study - The Eatwell Guide, the 5 main nutrient  groups and their functions in the body. Special diets, allergies and food intolerance. Age specific nutritional needs, religious and cultural food choices. 

Year 9 study - Food safety and microbiology, food poisoning, different types, symptoms and prevention. High risk foods, correct storage of food and critical temperatures. 

Cooking focuses on main meals in years 8 and 9 with increasingly complex dishes and more freedom of choice to adapt meals in Y9.

This academic year, students have been given the option to start their GCSE one term earlier than usual. Whilst learning remotely, they have been engaging in a multicultural street food project.

GCSE Food and Nutrition

Skills and knowledge In KS4 include food science and heat transfer, nutritional needs and health, function of ingredients, food safety, food labelling and marketing, food provenance and GM foods. Two compulsory NEA assignments carried out in Y11.

NEA1 is a food science investigation, Nea 2 is a meal planning and cooking assignment.

Post 16 progression routes include catering courses at North Lindsey and Lincoln colleges.

University and Higher Education courses in hotel and catering management.

The subject content contained within our curriculum is fully compliant with the statutory content outlined in the Key Stage 3 and 4 National Curriculum .

All students learn about  kitchen and personal hygiene, routines in the room, correct storage of foods, how to follow a recipe and select the correct equipment. Teamwork and collaboration are encouraged during practicals .In Year 9 students are encouraged to be creative and adapt recipes for special diets.

Students who excel in Food Technology have the opportunity to learn about each subject area in greater depth by exploring the challenge activities in the booklet and Mable tasks from the Mable board. Many of these have a focus on innovative products and techniques which are new in the food industry.

Students are encouraged to develop employability skills by working in groups during a practical which fosters their team working skills.They learn organisational skills and communication, both written and verbal are actively encouraged. Independent learning and self-management is encouraged by reflection and evaluation. Listening and sequencing skills are developed by the use of demonstrations and applying knowledge to follow and interpret a recipe.

We ensure that Year 7 effectively builds upon content delivered during Key Stage 2 by starting off Y7 with the most basic skills and not assuming that anyone has done any food/cooking related work. ILT’s consolidate classwork. We visit the primary schools with a roadshow and engage students with a snapshot of the Y7 curriculum. 

The Food and Nutrition  curriculum has links with the following subject areas:

  • PE and Sport Science - Nutrition introduced in Y8 and studied in more depth in Y10 and 11 
  •  Maths - standard weights and measures, taught in Y7.  Ratio and proportion when scaling up a recipe.
  •  Science investigations, hypothesis, analysis, recording, charts, graphs and interpreting results
  •  RE - ethics in the food and farming industry, animal rights,.Religious and cultural reasons for food choice and religious dietary rules, kosher and halal.
  • Geography - aspects of climate change
  • MFL/ French - the French Cafe experience for Y7 and French food vocabulary.

We develop students’ Cultural Capital whilst studying Food and Nutrition by providing opportunities to engage in visits to local producers and local agricultural shows. A visiting speaker will visit to deliver a talk on vegetarianism and veganism to Y10 and 11.This will help our students to see aspects of the curriculum from a different perspective and will increase their knowledge and understanding.

Students are encouraged to engage in wider reading relevant to Food and Nutrition such as newspaper articles on the Mable board on innovations in the food industry and new and original products A wide range of cookery books from other cultures are available from which students are encouraged to undertake research and use to assist in planning recipes for multicultural practicals.