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Topics Studied:
Knowledge Gained:
Practical Work Produced:
Key Vocabulary:
  • Hygiene and Safety Aspects of Using High Risk Foods
  • Sensory Anaylsis and Evaluation Writing
  • Science Investigations – Yeast Experiment
  • Healthy Eating and Nutrition
  • Dietary Needs – Coeliac, Vegetarian, Diabetic, Allergies and Intolerances.
  • 8 Healthy Eating Guidelines
  • Complex Practical Skills and Techniques
  • Different Nutrients Needed For a Healthy Diet.
  • To Recognise The Different Dietary Needs of Certain People.
  • To Work Safely and Hygienically In A Kitchen Using The 4C’s
  • To Produce Work Using a Variety Of Knife Skills and Cooking Techniques.
  • To Identify Dishes from Different Countries.
  • The Functions of Ingredients in a Food Product
  • Stir Fry
  • Swiss Roll
  • Bread Rolls
  • Pizza
  • Goujons
  • Macaroni Cheese
  • Own Dish To Represent A Country
  • hygiene, safety, nutrient, cross contamination, food poisoning, chilling, temperature, bacteria, evaluation, healthy, ingredients, method, knead, prove
    Subject Overview:

    Students in Year 8 have one double Food Technology lesson each week for 12 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 8 study one of Photography, Design Technology and Food Technology at a time for a term before rotating to another.


    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.