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    Food Technology and Nutrition

    The aim of Food Technology at KS3 is to give pupils the opportunity to use their creative and technical skills to make a wide range of good quality dishes.  Learning to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.  We encourage students to apply the principles of nutrition and healthy eating when choosing the food dishes they want to make.  The main aims are:

    • 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.

    Food Preparation and Nutrition GCSE is a two year course that is heavily based around the pupil’s knowledge of food science, nutrition and food practical skills.  In Year 10 pupils will build up their skills and knowledge and will complete some practice papers and tasks, similar to those set in Year 11. In Year 11 pupils will complete two pieces of work, known as NEA tasks (non – examined tasks) and a written examination. The two tasks are together worth 50% of the overall grade. There is also a three hour practical examination.


    At GCSE students follow the AQA specification. Further details can be found using this link:



    Further details for Food Technology and Nutrition can be found here:

    Filename / LinkSize
    Age Related Expectations Yr 7.pdf318.39 Kb
    Age Related Expectations Yr 8.pdf291.02 Kb
    Age Related Expectations Yr9.pdf293.87 Kb
    KS4 and KS5 Core Skills and Knowledge.pdf261.11 Kb