Food Technology

Intent

Home Cooking Skills equips students with practical skills to live healthy, independent lives. Students learn to make healthy food choices and appreciate cooking fresh meals from scratch. Learning becomes progressively more challenging across Key Stages 3 and 4, supporting progression towards BTEC Level 2 in Year 11 and potential careers in catering or the food industry.

• Understand and apply the principles of nutrition and health
• Cook a repertoire of dishes for a healthy and varied diet
• Select and prepare ingredients independently
• Use utensils and electrical equipment competently
• Use taste, texture and smell to season dishes and combine ingredients
• Adapt recipes and cook beyond the classroom

Implementation

The curriculum is planned and sequenced to make lessons accessible to all learners. A structured scheme of work develops understanding of tools, techniques and cooking methods, with opportunities to practise and refine skills. Lessons broaden food choices and prepare students for further education and adulthood.

Impact

Students develop sustained understanding of cooking and nutrition and the confidence to select healthy ingredients, shop independently, eat in restaurants and prepare dishes from different cultures. Participation, pride in their work, cooking with family at home and positive feedback from students, families and staff demonstrate the value of this learning.

Key Stage 3

Students learn the basics of cooking, personal and kitchen hygiene, prevention of food poisoning and principles of healthy eating. They explore food’s functions in the body, build confidence and safety in the kitchen, cook at home and learn to read food labels to make healthy choices.

Key Stage 4: Home Cooking Skills

In Year 10, students complete BTEC Level 1 Home Cooking Skills. They design, plan and make a snack for a friend in a two-hour practical assessment.

In Year 11, students complete BTEC Level 2 Home Cooking Skills. They design, plan and prepare a two-course meal for a member of staff in a three-hour practical assessment.

The qualification supports progression to culinary courses at college or sixth form and potential employment in catering.

Cultural capital

• Year 7: farm visit to understand where food comes from
• Year 8: farmers’ market trip
• Year 9: afternoon-tea visit to support the project
• Year 10: three-course-meal trip

Literacy

Keyword sheets support vocabulary. Students read and follow recipes and ingredients labels to understand the nutritional content of ingredients and dishes.

British values

Students cook dishes from a variety of cultures, explore religious events involving food and understand dietary choices and requirements. This builds tolerance and acceptance of other people’s needs and cultures.

Spiritual, moral and cultural development

Spiritual

Students explore religious choices about food, including why cultures avoid particular foods or follow food rituals.

Moral

Learning considers food origins, the environment, farming, vegetarianism and veganism.

Cultural

Students cook foods from different cultures and explore food’s role in religious choices and cultural festivals.

Technology and learning

• BTEC coursework is typed and submitted online
• Online nutritional software helps analyse chosen foods
• Students develop time plans using technology

Recipes

Food Technology recipes (PDF)