Food Technology

Food forms an integral part of our lives and fostering a better understanding of its preparation, safety, production and development is an integral part of what Food Technology offers.  We aim to provide a safe, challenging, positive and creative working environment which encourages every child to work to the best of their ability. We aim to allow students to be informed through a range of learning styles and activities, in order they become independent learners. We wish to ensure that students gain experience of transferable skills and keep abreast of modern technologies and materials.

Teaching Staff

Julia Le Good

Head of Food Technology

Years 7 - 8

Students complete Design & make activities which  cover aspects such as Safety, hygiene and working procedures in the classroom .Practical lessons cover the making of bread, fruit salad, cookies, muffins and pizza.

In year 8 the students have an Introduction to the 4 different methods of cake making. Use research from various sources to help in the design process. Use of  sensory evaluation. Practical lessons include the making of fairy cakes, rock buns, swiss roll, gingerbread, decorations and marbelling techniques.

Years 9 - 11

During the course students learn the designing and making skills related to Food Technology and cover the following during the course:

  • Recognition of design need, writing specifications
  • Generating design solutions and product evaluation
  • Product development and planning
  • Use of tools and equipment
  • Mixing, shaping, preservation, finishing methods, cooking methods
  • Properties of food, nutrients and their nutritional value
  • Sustainability of ingredients
  • Systems and control in the production of a food product
  • IT applications to enhance practical work
  • Industrial applications
  • Knowledge of health and safety in the food industry


GCSE in Food Technology

During Years 10 - 11, students will study for the AQA GCSE in Food Technology. They will be expected to design and make a quality product.  This will take the form of a design folder (50%) and practical work with food leading to a final food product (50%).