As a faculty we aim for students to practically explore all areas of technology and develop into problem-solving, determined, and aspirational young people with a lifelong appreciation of Design and Technology.

Our vision is to empower students with the knowledge, skills, and passion for food that will enable them to make informed choices about nutrition and develop a lifelong love for cooking. We strive to create an engaging and inclusive learning environment that fosters creativity, critical thinking, and an appreciation for the cultural and scientific aspects of food. Through practical experiences, collaborative learning, and a focus on sustainability, our goal is to equip students with the confidence and competence to lead healthy lives, make positive contributions to their communities, and embrace the joys of culinary exploration.

Food Technology is an essential subject offered at both KS3 and KS4. It provides students with a foundation in understanding the science, provenance, technology, and practical skills required in the field of food and hospitality. At key stage 3 students are introduced to the fundamental concepts and principles of Food Technology building on basic practical skills promoting resilience and independent skills. Studying at key stage 4 offers students the chance to be creative, work within a team, become problem solvers and learn organisational skills that can be applied to the diverse areas of the Food and Hospitality and Catering industries.

At Key Stage 3 students are taught in mixed ability groups for 1 hour per week on a rotating carousel with Product Design.

At Key Stage 4 Students can opt to study one or more of the following subjects. They will be taught in mixed ability groups for 3 hours per week.

  • GCSE Food Preparation and Nutrition, AQA Specification code 8585
  • Level 1/2 Hospitality and Catering, WJEC 601/7703/2.

GCSE Students will be awarded a grade 9-1 following their GCSE examinations in the summer of Year 11.

The Hospitality and Catering students will receive a level 1/2 award in the subject.

Assessments to track pupil progress are set regularly throughout each half term to highlight areas of strength and identify room for development. Feedback is directly linked to the relevant qualification criteria.


Long Term KS3 and 4 Scheme of Work



Year 7 Themes/Focus

Welcome to Food Tech

Food Safety

Healthy Me!


Year 8 Themes/Focus

The Big Six

Seasonality and Food Waste

Food Provenance


Year 9 Themes/Focus

Food Choices ( British and multicultural cuisines)

Food Choices (Medical, Ethical, Moral and Beliefs)

Introduction to Hospitality and Catering


GCSE Food Preparation and Nutrition

Year 10 Themes:

Food Nutrition and Health

Food Science

Food Safety

Food Choice

Food Provenance


Year 11 Themes:

Preparation to NEA

NEA 1 Food Investigation – Set by the exam board

NEA 2 Food Preparation – Set by the exam board


Level 1/2 Hospitality and Catering

Year 10 Themes:

1.1 Hospitality and catering provision

1.2 How hospitality and catering provisions operate

1.3 Health and safety in hospitality and catering

1.4 Food safety in hospitality and catering


Year 11 Themes:

 Unit 2 Hospitality and catering in action NEA Set by the exam board

2.1 The importance of nutrition

2.2 Menu planning

2.3 The skills and techniques of preparation, cooking and presentation of dishes

2.4 Evaluating cooking skills