Food Technology

Welcome to Food Technology

In food technology students are given the opportunity to develop their knowledge and understanding of a wide range of cooking techniques and practical skills. Students also develop their creativity in cooking and preparing a variety of dishes. Practical food preparation and handling skills are a key aspect of students' work when designing and making food products, dishes and meals.

As part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. Food Technology is taught at both Key Stages 3 and 4  

Key stage 3

Students are taught to:

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes
  • Understand the source, seasonality and characteristics of a broad range of ingredients.

Key Stage 4 GCSE WJEC

Food Preparation and Nutrition is a subject which equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. This is achieved through skill based practical assessments and food investigation and experimentation work. The course consists of two component parts:

Component 1: A written examination covering food principles and nutrition is taken at the end of the course and is worth 50% of the total marks.

Component 2: The non-examination assessment (NEA) consists of two practical assessments both taken in the final year of the course. Assessment one: Investigation plus report (15%) 8GLH Assessment two: Food preparation assessment plus write up (35%) 12GLH plus one day for the practical examination.

Students learn a wide range of practical tasks covering all technical skills throughout year 10 of the course. This will include preparation of meat and fish, dairy and bakery products, soups and sauces and fruits and vegetables. To develop understanding of food commodities, the principles of nutrition, diet and healthy eating, where food comes from and the science of food.

How will I be assessed?

Unit 1: Written paper-externally set at the end of the course and externally marked (50%) Unit 2: NEA- Both NEA are set by the examination board, the first in September of each year and the second in November of each year. The NEA is internally assessed and externally moderated.

Further study and career opportunities ‘A’ level Food Technology. University to study degrees in Food Technology, Food Science or Nutrition. Job opportunities; Food Technologist, Food Scientist, Clinical Dietician, Health Service and Educational roles, Catering and Hospitality roles.


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