Curriculum Intent Overview

Content and Skills 

The Food Technology curriculum equips students with essential knowledge, practical skills, and confidence to prepare nutritious meals, make informed food choices, and understand the principles of nutrition and food science. Students explore healthy eating guidelines, such as the Eatwell Plate and energy balance, while developing skills in food preparation, including measuring, cutting, sauce-making, baking, and pastry techniques. Lessons focus on food safety, hygiene, and the factors influencing food choices, such as cultural, ethical, and economic considerations. 

Practical tasks are designed to increase in complexity as students progress, allowing them to refine their techniques and creativity. Students are encouraged to adapt recipes to suit personal preferences and dietary needs, fostering independence and problem-solving skills. Theoretical knowledge is reinforced through structured booklets, including evaluations, self-assessments, and small tasks, which support progression and deepen understanding of key concepts like food provenance, seasonality, and sustainability. 

Progression 

The curriculum builds on prior knowledge and skills from Year 7 through to GCSE, ensuring a clear progression path. At Key Stage 3, students focus on foundational skills in food preparation, hygiene, and nutrition, exploring techniques like adapting recipes and preparing savoury dishes while understanding the principles of healthy eating and food science. 

In Year 9, students transition to more complex dishes and advanced techniques, consolidating their knowledge and preparing them for the GCSE Food Preparation and Nutrition course. They begin exploring areas such as food science, safety and choice in greater depth, demonstrating increasing independence and creativity. 

At Key Stage, students refine their practical skills through high-skill dishes and advanced techniques, such as laminated doughs and food chemistry experiments. The GCSE curriculum prepares them for the NEA assessment, where they plan, prepare, and evaluate a menu of three dishes. Lessons are inclusive, ensuring all students can participate, regardless of dietary restrictions or skill levels. 

Wider Impact 

The curriculum inspires a lifelong love of cooking while equipping students with valuable life skills. By the end of Key Stage 3, students can confidently prepare nutritious meals, apply food safety principles, and adapt recipes to suit preferences and needs. These skills foster independence, creativity, and resilience. 

At Key Stage 4, students are prepared for further studies or careers in food, hospitality, and nutrition. Experiences such as visits to Borough Market and workshops with local producers deepen our understanding of food production, sustainability, and cultural traditions, linking directly to GCSE assessments. 

Overall, the curriculum emphasises critical thinking, problem-solving, and informed decision-making about food and health. Students leave with the skills and knowledge to navigate food choices, pursue educational opportunities, and appreciate the broader role of food in their lives and communities.