Food Technology

Subject: Food Technology

‘A better life through design’

In Design we encourage students to become autonomous and creative problem solvers, both as individuals and as part of a team. It enables them to identify needs and opportunities and to respond by developing ideas and making products. Design allows students to combine practical skills with an understanding, of aesthetic, social and environmental issues, as well as functions and industrial practises. This allows them to reflect on and evaluate present and past design, its uses and its impacts.

The contributions Design brings to the curriculum are:

• To be innovative and willing to take risks when designing and making.
• To ask questions and keep asking questions.
• Be aware of current issues e.g. SMSC and how Design operates within the environment and society.
• Appreciate that there isn’t always a clear answer or one answer.
• Enables students to work creatively and collaboratively.
• Independent learning that leads to problem solving.
• Allow the students to build up knowledge and skills of materials and processes.

The contributions Food brings to the curriculum are:

• Present opportunities for students to learn life skills.
• To understand the importance for hygiene and safety.
• To encourage a healthy nutritious diet through informed choices.


Food and Nutrition – Key Stage 3 2016-17

Food and Nutrition Key Stage 4 – 2016-17

GCSE course offered

Year 11 – WJEC GCSE Catering

Year 10 – Eduqas GCSE Food Preparation and Nutrition

Course overview – Catering

The course concentrates on the food preparation and service aspect of the hospitality and catering industry.

Topics include – the hospitality and catering industry, health hygiene and safety, food preparation, cooking and presentation and nutrition and meal planning.

Holly Hall KS4 Catering Curriculum Plan – 2016-17


Written exam – 1 ¼ hours – worth 40% of the grade

Controlled Assessment (practical exam)

C.A.1 set in Year 10 worth 20% of the grade

C.A.2 set in Year 11 worth 40% of the grade


Where can additional information about the curriculum be found?

Qualification overview – WJEC website –


Course overview – Food Preparation and Nutrition

To equip learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

To encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

To allow learners to progress to Level 3 qualifications e.g. WJEC Diploma in Food Science and Nutrition.


Component 1: Principals of food preparation and nutrition

  • Written examination 50% of qualification

Component 2: Food preparation and nutrition in action

  • Non-examination assessment (NEA) 50% of qualification, taken in the final year of the course.

    (i) Assessment 1: The food investigation assessment (15% of the qualification)

    (ii) Assessment 2: The food preparation assessment (35% of the qualification)