Food Technology KS3-4

All pupils participate in Food & Nutrition during Key Stage 3 and the subject can be taken as a GCSE option at Key Stage 4.

Throughout Key Stage three, the project work focuses on a set theme and assesses pupils on their ability to analyse problems, identify, gather and record information and evidence through several exciting tasks and to produce a variety of good quality products while demonstrating a range of skills. Pupils should also be able to make reasoned decisions regarding their health and food product choices and identify areas of strengths and weaknesses in their work. All projects allow pupils to develop confidence in their ability and prepare for both the GCSE and the real world.

Click on the links below to view the clubs run by the Food Technology department.


Key Stage 3 (Years 7, 8 & 9)

Pupils carry out one project each year across eight weeks. The Year 7 project is ‘Healthy Eating' where pupils investigate a sustainable lifestyle and explore nutrients and the essential role they play in a balanced diet. Pupils demonstrate their learning at the end of the project by planning, developing and creating a pizza from scratch using a range of skills confidently. Pupils also explain how they pizza provides a range of nutrients and why those nutrients are an important part of a balanced lifestyle.

The Year 8 project is entitled ‘Diet and Health’ and is aimed at developing an understanding of the impact we have our food choices may have on our health today, in a years’ time or in ten years’ time. Pupils evaluate their current diets and focus on ways in which they could select healthier food options for sustainable health. Pupils show their understanding in their final controlled assessment by adapting a recipe for a lasagne and ensuring it meets the nutritional needs of teenagers.

In Year 9 pupils begin to think about their GCSE options for Key Stage 4 therefore lessons closely follow food science based topics taught for the GCSE. Coursework is produced to a standard in line with GCSE coursework and pupils produce a final product which has been tested and evaluated against a design brief. The project promotes independent practical and research work where all pupils are expected to produce a prototype product at the end. This project is carried out completely independently as pupils plan, prepare and complete each stage of the project which is graded to reflect the expectations at GCSE.

Throughout the projects, all pupils are encouraged to link theory based knowledge with practically based skills against a design brief to develop everyday products which promote healthy eating for a sustainable lifestyle. Pupils' apply the knowledge and understandings developed in class and use this to modify and adjust recipes to meet current healthy eating recommendations. Pupils then go on to investigate food choices and diet. The final stages of each project is carried out independently and develops pupil’s interests in the subject by celebrating food either from their own culture or by exploring another.

Pupils plan and undertake a practical controlled assessment worth 50% and complete a written exam paper worth 25% and an extended writing task worth 25% of their final grade at the end of the year.


Key Stage 4 (Years 10 & 11)

At Key stage four, pupils build on the knowledge established throughout Key Stage three and are expected to work independently. Pupils follow the new AQA GCSE Food Preparation & Nutrition specification and focus their studies on five different topics – Food, Nutrition & Health, Food Science, Food Safety, Food Choices and Food Provenance. Knowledge for Food Science and Nutrition and Health are then extended as pupils complete two coursework tasks set in the first term of Year 11 worth a total of 50% of the final grade.

At the end of Year 11, pupils complete an exam worth 50% of the GCSE that includes questions form all five key topics of the GCSE.