Food technology is a distinct and compulsory subject in Year 7-9 at Stanborough School. Its aim is to ensure that all students understand and apply the principles of nutrition and learn how          to cook. The programme of study asserts that instilling a love of cooking in students will open a door to one of the greatest expressions of human creativity and that learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well now and in later life. Knowledge about nutrition will help pupils to make the right choices for their health.

Transferable skills:

Pupils learn about health and safety when using a stove and other equipment. They also learn how to interpret and follow instructions.  They develop and use their creativity to present what they cook or bake. Their knowledge and understanding about how nutrition impacts their general health will impact the choices they make.

Assessment weighting

Pupils  are assessed regularly and their grades are calculated at the end of every half term as follows:

Practical Skills – 100%


Food Technology is taught once a week to Years 7 – 9 and allows pupils to combine both academic and practical knowledge and skills in a variety of media. It allows pupils to work both individually, in pairs and in groups, to achieve the required outcome in relation to the task. In order to promote sound learning and practical capability, a variety of learning styles will be employed: – tasks, activities and experiences.

  • Short tasks which may involve specific learning objectives.
  • Long tasks which may cover a range of learning.
  • Fast thinking activities of short duration to introduce group work or as a stimulus for certain concepts of skills, including the use of active learning strategies including role play, brainstorming and discussion.
  • Research tasks used to extend learning or to focus on particular knowledge or skills.
  • Investigations to find out a principle or consolidate knowledge.
  • Class assignment in the form of activities which structure the learning of a set of skills or knowledge and may be designed to focus learning.
  • Demonstration to indicate good working practices when showing specific skills, procedures and processes.
  • Skills practices to reinforce learning and to develop manipulative skills.
  • Factual tasks enabling important knowledge and information to be imparted.
  • Resource based tasks enabling independent structured learning through a variety of resources or as a way of introducing or researching skills, possibly involving audio visual or

I.T. resources.

  • Focused practical activities in which specific skills and knowledge are targeted and used as a foundation of knowledge and skill which can inform a more open activity where pupils have more influence over the origin and direction of their projects, having a greater responsibility for their work.
  • Pupils are expected to show sound communication skills and are encouraged to present outcomes of their work both through display and verbal reporting to their peers. Quality of outcome is expected and promoted in every area.
  • Pupils are made aware of teaching objectives and are involved in their own assessment and review.
  • Pupils are encouraged to show creativity.

Pupils have open access to all learning resources e.g. books, internet, and guidance from others.

Consumable food resources are provided by the students.

Differentiation: less able pupils are supported by a Teaching Assistant in Year 7 and by the teacher and other pupils in Year 8 and 9.

Cross-curricular: all subjects


Food Technology is a popular lesson which allows for all pupils to learn and develop transferable life skills to be used both in and out of school. It encourages pupils to learn about and respect their own cultures and those of others. A safe, supportive environment is created which encourages and supports pupils to use and display their creative ability. Pupils are monitored throughout each topic and practical skills are checked on a regular basis, to ensure all pupils are making the maximum amount of progress possible.

Curriculum Map for KS3 Food Technology


Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2


Introduction to the kitchen.

Safety in the kitchen

Fruit Salad

Hazards, Risk, Controls

Assessment test.

Christmas cooking

 Using cookers and oven safely and confidently

Healthy eating


 Health and safety in the kitchen

Cooking /baking dishes

Sensory evaluation.

Comparing shop bought/ homemade

 Dairy products


Countries, cultures and celebrations

Basic food hygiene, safeguarding food.

 Eat well guide/ recommendations


  • The principles of nutrition
  • How to cook and bake various dishes
  • The impact of culture on food
  • How to follow a recipe and how to create a recipe
  • To consider the importance of presentation

CAREER OPPORTUNITIES? (List two or three)

  • Chef
  • Restaurant Manager
  • Cook