Food Technology


The aim of the food technology department is to develop a deep understanding of the food around the world developing skills through practical and theory.


Year Term 1 (a), Term 1 (b), Term 2 (a)Term 2 (b), Term 3 (a), Term 3 (b)
7Topic: Health and safety in Food Technology

Within the first term of Food Technology, pupils will be taught about the different types of cooking methods and techniques.




Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.
Topic: Health and safety in Food Technology

Within the first term of Food Technology, pupils will be taught about the different types of cooking methods and techniques.




Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.
8Topic: Cultural food

Within the first term of Food Technology, pupils will be taught about the different types of cooking methods and techniques




Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.
Topic: Cultural food

Within the first term of Food Technology, pupils will be taught about the different types of cooking methods and techniques




Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.
YearTerm 1 (a), Term 1 (b)Term 2 (a),Term 2 (b)Term 3 (a), Term 3 (b)
9Topic: Dessert Project

Within the first term of Food Technology, pupils will be taught about the different types of cooking methods and techniques.



Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.
Topic: Healthy Eating

Within the second term of Food Technology, pupils will be taught about the different types of cooking methods. They will also develop their knowledge of vitamins and minerals.

Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.



Topic: International cuisine

Within the second term of Food Technology, pupils will be taught about the different types of cooking methods. They will also develop their knowledge of food from around the world.

Assessment: Baseline assessment, mid-term assessment and end of project practical assessment.


YearTerm 1 (a)Term 1 (b)Term 2 (a)Term 2 (b)Term 3 (a)Term 3 (b)
10Topic: Unit 1
Food commodities

Assessment:

Peer, self and teacher assessment through exam question and practical work 
Topic: Unit 2 Principles of nutrition

Assessment:

Peer, self and teacher assessment through exam question and practical work
Topic: Unit 3
Diet and good health

Assessment:

Peer, self and teacher assessment through exam question and practical work
Topic: Unit 4
The science of food

Assessment:

Peer, self and teacher assessment through exam question and practical work
Topic: Unit 5 Where food comes from

Assessment:

Peer, self and teacher assessment through exam question and practical work
Topic: Unit 6
Cooking and food preparation

Assessment:

Peer, self and teacher assessment through exam question and
practical work
YearTerm 1 (a), Term 1 (b), Term 2 (a), Term 2 (b)
Term 3 (a),
Term 3 (b)

11Topic: Unit 2 Controlled assessment international Cuisine.

Students will work through unit 2 completing a written task and cooking controlled assessment.

Assessment: Mock Exams, cooking exam and assessment throughout lessons.
Topic: Unit Written exam preparation.

Assessment:
Exam Season

Department Staff

Mrs K Daley -Subject Leader
Mrs P Barton

Department Courses

Y11 WJEC GCSE Food Preparation and Nutrition.

Y10 Pearson L2 BTec Hospitality

Extra Curricular

GCSE after school session.

KS3 Stem club