Click to Expand Course Content:
Topics Studied:
Knowledge Gained:
Practical Work Produced:
Key Vocabulary:
  • Safety in the Food Room
  • Functions of Equipment
  • Sensory Analysis
  • Taste Testing
  • Healthy Eating
  • Nutrition
  • The Eatwell Guide
  • Basic nutrition and how to be healthy
  • How to carry out a sensory test and evaluate their practical work.
  • Understand the different sections of the Eat well guide
  • To work safely and hygienically in a kitchen.
  • To produce practical work using basic knife skills and cooking techniques.
  • Fruit Salad
  • Apple Crumble
  • Vegetable Frittata
  • Scones
  • Pasta Bake
  • hygiene, safety, equipment, nutrition, texture, taste, bacteria, evaluation, healthy, bridge and claw, ingredients, method
    Subject Overview:

    Students in Year 7 have one double Food Technology lesson each week for 8 weeks.

    Students will receive one piece of Food homework alternate weeks. Homework can consist of research and presentation preparation, sensory analysis and evaluation writing or preparation for practical work.

    Students in Year 7 study one of Photography, ICT, Design Technology and Food Technology at a time for 8 weeks before rotating to another.


    Pupils are given a baseline test in their first lesson.

    Students’ progress and work is assessed mainly through teacher observations throughout every lesson.

    Feedback is given to students in a positive and constructive manner which empowers the students to build on their strengths, address the areas for improvement, and support them to make the progress they are capable of.

    Verbal feedback during lessons forms a significant portion of student assessment.