'I can do all things with the help of God who strengthens me.' Philippians (4:13)

Food Technology

Approach to Teaching

"Design and Technology is about making things that people want and which work well. Creating these things is hugely exciting: it is an inventive, fun activity.”
James Dyson, Chairman, Dyson Ltd.

Food Technology at St Edmund’s Catholic School allows students to learn through problem solving and engage in their learning through creativity, giving them the ability to turn their ideas into reality.

All students have the opportunity to experience practical activities having watched demonstrations. They participate in tasting sessions and develop their independent research skills through the use of ICT.

Key Stage 3 content (Year 7-9)

Year 7

During the Year 7 rotation in Food Technology students study the module, “007: License to Cook” where they learn basic culinary skills such as preparing fresh food, learning the different uses of the oven safely, handling sharp knives and how to keep safe and hygienic in the kitchen.

Students also learn about Healthy Eating and use the ‘Eatwell Plate’ to help design their own lunch time snacks.

Students make a variety of products including a Fabulous Fruit Salad, Fruity Flapjacks, Cheesy Scones and many more.


Year 8

During the Year 8 rotation, students study the module entitled “Staple Foods”. They conduct research into the definition of a staple food and they types of staple food we have around the world.

Year 8 students develop skills taught in Year 7 and start modifying recipes to suit their own tastes. There is still a major focus on food safety and hygiene especially in the practical lessons.

Students enhance their independence when working in the kitchen and build upon their skills in boiling, baking and whisking. They also make a variety of foods using different staple foods such as, Vegetable Couscous, Little Cakes and bread and Butter Pudding.


Year 9

Students follow the module “Around the World in 7 Weeks” and cook a range of sweet and savoury dishes from different parts of the world.

They develop a better understanding of Hygiene and Safety when working in an industrial kitchen and will be introduced to some catering terminology and job roles within the industry.

Students have a greater influence on what they are able to cook and how they are able to modify dishes. At the end of the module, students are given the opportunity to design and make their own multicultural dish.

Key Stage 4 content / exam board / spec (Year 10-11)

GCSE Food and Nutrition Examination Board - Eduqas (Part of WJEC)


  • NEA 1: (Non Exam Assessment) Food Science Investigation = 15%
  • NEA 2: (Non Exam Assessment) Practical making three dish meal, with 15 page (30 side) written research, planning and evaluation. = 35%
  • Written Exam = 50%


What will you learn?

  • Learn in detail about nutrient and their functions through practical activities and experimental work
  • Learn about healthy eating and related health issues
  • Learn about Food Science
  • Learn about functions of the ingredients in a food product so that you can modify recipes and create new food products
  • Learn about the environmental issues related to food


Who Is This Course For?

  • You enjoy being creative
  • You enjoy using practical skills and learn by doing
  • You want to make a wide range of food products
  • You want to learn more about diet and health
  • You want to learn where food is grown and what affects people’s


What Happens When You Finish? (Career Pathway)

  • Level 3 qualifications in Food Science and Nutrition.
  • Degree – Food Technology, Food and Nutrition, Food Marketing Management, Food Safety and Quality Management.
  • Apprenticeships – Food Manufacturing, Hospitality and Catering.
  • Possible Careers – Catering, Chef, Product Development, Food Production, Marketing, Nursing, Teaching, Social Work, Dietician, Paediatrician, Environmental Health Officer.

KS4 Food Tech Resources

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GCSE Revision

 A to Z definitions (1).pdfDownload
 Food sources revision.pdfDownload
 Revision of extended response questions (1).pdfDownload
 Revision of extended response questions ANSWERS.pdfDownload
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