Curriculum Intent Overview

At Mowbray Education Trust, our Food Technology curriculum equips students with the knowledge, skills, and confidence to prepare nutritious meals, make informed food choices, and understand the principles of food science. Students learn about healthy eating, food safety, and nutrition, and develop practical skills such as measuring, cutting, baking, and sauce-making. Lessons also cover cultural, ethical, and economic factors influencing food choices.

Practical tasks become more complex over time, encouraging students to refine their techniques and adapt recipes to suit personal preferences. The curriculum integrates theoretical knowledge through structured tasks, deepening understanding of food provenance, seasonality, and sustainability.

From Year 7 to Year 9, students build foundational skills in food preparation and nutrition. By Year 9, they transition to more advanced techniques in preparation for the GCSE Food Preparation and Nutrition course. At Key Stage 4, students refine their skills and prepare for the NEA assessment, planning, preparing, and evaluating a menu of three dishes.

The curriculum inspires a lifelong passion for cooking while developing independence, creativity, and problem-solving. Students are prepared for further studies or careers in food, hospitality, and nutrition. Extracurricular experiences, such as visits to local markets, enhance their understanding of food production and sustainability. Overall, students gain the skills to make informed food choices and appreciate the broader role of food in their lives and communities.