Click to Expand Autumn Content:
Topics Studied:
Knowledge Gained:
Practical Work Produced:
Key Vocabulary:
  • Principles of Food Safety – Types Of Bacteria, Temperatures, Using a Temperature Probe
  • Food Spoilage and Contamination
  • Sensory Analysis – Setting and Carrying Out Using a Variety of Different Tests
  • Principles of Healthy Eating
  • Factors That Affect Peoples’ Food Choice
  • Calculate The Needs of An Individual’s Diet
  • To Demonstrate Essential Knife Skills for Preparing and Cooking both Meat and Vegetables Safely and Hygienically.
  • To Describe the Principles of Healthy Eating and relate this to the Diet.
  • To Explain the Process of Roux Sauce and Pastry Making.
  • To Identify the Main Factors that Affect Dietary Needs Throughout Different Life Stages and People’s Food Choice.
  • Soup
  • Wraps
  • Protein Ragu Sauce
  • Fruit Tray Bake
  • Scones
  • Apple Pie
  • Broccoli and Cauliflower Cheese
  • Christmas Cooking
  • 2 Assessment Dishes
  • macro nutrient, micro nutrient, cross contamination, salmonella, sensory analysis, nutrition, gelatinisation, whisking, shortening, diet
    Click to Expand Spring Content:
    Topics Studied:
    Knowledge Gained:
    Practical Work Produced:
    Key Vocabulary:
  • Scientific Principles of Fat and Yeast by Completing Science Experiments
  • Principles of Science Investigations – Gluten Experiment for Bread and the Effect of Fats on Pastry.
  • Carbohydrates in the Diet
  • Primary and Secondary Processing
  • Cooking for a Specific Diet
  • Focus on Different Pastry for Practical Work
  • To Understand How to Analyse and Evaluate a Scientific Experiment.
  • To Know and Understand where Key Ingredients Come From and How They Are Grown.
  • To Understand and Explain the Function of Carbohydrates in the Diet.
  • To Produce Work mainly Using a Variety of Pastry Products.
  • To Present a Dish with Good Level of Technical Skill and is Presented with a Suitable Level of Finish and Decoration.
  • Bread making : Rolls, Chelsea Buns and Pizza
  • Quiche
  • Fruit Tartlets
  • Spring Rolls
  • 2 Assessment Dishes
  • hypothesis, processing, gluten, shortening, fat, garnish, carbohydrates, analysis, yeast, dietary need, adaptation starch, dextrinization, plasticity
    Click to Expand Summer Content:
    Topics Studied:
    Knowledge Gained:
    Practical Work Produced:
    Key Vocabulary:
  • Food Waste and Food Security.
  • Environmental Issues.
  • Life Stages and Nutritional Requirements.
  • Exam Preparation Techniques.
  • To Understand About Food Waste and The Impact of Food Security on Local and Global Markets and Communities.
  • To Understand Environmental Issues Associated with Food.
  • Embed Knowledge for the Year before Moving Into Year 10.
  • To Understand About Different Setting Agents in Food Products.
  • Vegetable Curry
  • Salmon Tray Bake
  • Fruit Streusel
  • Cheesecake
  • Gateaux
  • Personal Dishes For Presentation Work
  • food security, food waste, global market, preservation, environmental issues, seasonal foods, fair trade, carbon footprint, organic, free range, gelatin, setting agents
    Subject Overview:

    Students in Year 9 have 3 Food Technology lessons each week.

    Students have 2 practical lessons and 1 theory lesson each week.

    Students will receive one piece of Food homework weekly which should last up to an hour. Homework can consist of research and presentation preparation, sensory analysis and evaluation writing or exam questions.


    Students are assessed at the end of each unit. There are also End of Term assessments and an End of Year assessment.

    Practical work is assessed through teacher observations throughout every lesson in relation to a set of GCSE objectives. Verbal feedback during lessons forms a significant portion of student assessment.