Teesdale School Food Technology

Food Technology

Food technology will ignite your love of cooking and good food! Learning how to cook is a crucial life skill that enables you to feed yourself and others affordably and well, now and in later life.

Curriculum information:

Year 7


Pupils will

  • learn how to work in a safe environment
  • develop basic baking and sauce making skills
  • learn safe use of basic kitchen equipment
  • experiment with different presentation ideas
  • understand how to modify a recipe in line with healthy eating guidelines
  • find out how to create and design products to meet a design brief
  • practise preparing food under time pressure learning how to manage timings effectively

Topics taught

  • Health and safety rules
  • Introduction to kitchen equipment
  • Healthy eating and the Eat Well Guide
  • How to weigh and measure accurately
  • Different cooking methods including cakes, pastries, biscuits, sauces and Cake, pastry and bread making techniques, sauce making and safe use of the cooker
  • How to collect, analyse and use data to create a recipe for a target market
  • Product analysis

Year 8


Pupils will

  • practise working safely and with confidence in a group and alone
  • learn and understand the 5 main nutrient groups and know their functions and sources.
  • learn and use a range of research techniques to solve problems
  • understand and use more complex processes and finishing techniques
  • be able to identify and use a range cooking methods for different ingredients
  • accurately use the claw and bridge hold safely to present a range of ingredients to a specification.
  • identify and understand a range of special diets and make suggestions for recipe adaption
  • research different diets from around the world

Topics taught

  • Food hygiene and food safety
  • Safe use of all parts of the cooker
  • Cake, pastry and bread making techniques, safe vegetable preparation, soup and sauce making, the functions of eggs and finishing techniques
  • How to interpret and analyse a task
  • A range of sensory evaluation techniques
  • Healthy eating, special dietary needs, nutrition and recipe manipulation
  • British values and multicultural cuisine

Year 9


Pupils will

  • develop the creative and technical expertise needed to work in the kitchen independently and confidently
  • understand the sources and function of the key nutrient groups
  • use advanced food preparation and cooking techniques to produce a range of complex pastries, breads, baked products, soups, meringues, roulades, sauces, cook chill meals and savoury snacks
  • be able to cook for a target audience and manipulate a recipe to meet the needs of a specific consumer group
  • demonstrate a sound knowledge of the principles of food safety
  • demonstrate knowledge of the functional and chemical properties of food
  • know the importance of fair testing when analysing own and other products
  • understand factors which affect food choices
  • carry out investigations to assess the suitability of a range of ingredients in different dishes

Topics taught

  • Nutritional needs and healthy eating guidelines for a range of consumer groups
  • Advance pastry, bread, sauce making and key baking techniques
  • Meal planning and recipe adaptation
  • Food science
  • Food safety including contamination, key temperatures and food poisoning
  • Functions of fats, proteins, carbohydrates, raising agents, eggs and flours
  • Seasonality and Sustainability

Year 10 and 11


Topics and themes covered

  1. Food, nutrition and health
  2. Food science
  3. Food safety
  4. Food choice
  5. Food provenance.

There will be both a practical and theoretical element to the course with most of the theory being delivered through preparation and making activities. Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.

The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:

  • bread, cereals, flour, oats, rice, potatoes and pasta
  • fruit and vegetables (fresh, frozen, dried, canned and juiced)
  • milk, cheese and yoghurt
  • meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • butter, oil, margarine, sugar and syrup.

What's assessed

Task 1: Food investigation (30 marks)

Students' understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How it's assessed

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.