Key Stage 3 Food


In Food Technology healthy eating and meeting current dietary guidelines is actively encouraged and students develop food preparation skills whilst working with a variety of different good ingredients.

In Year 7 students learn how to use equipment and utensils, including the cooker, correctly and safely and the importance of accurate measurement is emphasised throughout. The design and make process is introduced and students produce a 'layered salad.' Students are expected to work in a safe and hygienic manner and good working practices are encouraged in all practical lessons.

In Year 8 a design and make project with an international theme take up approximately half of the curriculum time. New food preparation skills are introduced and students are actively encouraged to develop their designing and evaluation skills. The remainder of the curriculum time is given over to simple meal planning and the preparation of food that reflect the importance of healthy eating. Safe, hygienic and organised working continues to be reinforced in all practical sessions.

Students are expected to be well-prepared for all practical lessons, parents can help with this by checking their child's student planner to ensure they bring in all the required ingredients for practical lessons. 


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