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Food Curriculum



The aim of Food Technology at Braidwood School is to develop in our pupils a good understanding of food and the importance that informed food choices play in a healthy lifestyle. We teach the basic practical cookery skills with a strong focus on Safety and Hygiene, Healthy Eating and knowledge about the range of food available and its’ origins. Students are encouraged to be independent enquirers, creative thinkers, self-managers, team workers and reflective learners through their food technology lessons.

Pupils in Year 7, 8 and 9 have a double lesson every week.  In year 7 and 8 pupils are expected to bring money to cover the cost of ingredients. This varies according to the dishes cooked. In year 9 the pupils take home copies of recipes and have the responsibility of buying and bringing ingredients into school themselves. 



Year 7

Pupils initially learn to adapt to a new subject area. Topics covered include: Safety and hygiene rules and procedures; Equipment names and uses; Basic weighing and measuring. On establishment of these basics pupils work independently and in small groups practicing basic skills such as – weighing and measuring, chopping, slicing, mixing and grating. Typical recipes they follow include pizza toast, fruit salad, fairy cakes and mini carrot cakes.

Pupils then go on to develop a simple understanding of how to eat balanced meals by using the Eat well Plate as a guideline of what foods to eat and in what proportion.


Following on from this pupils look at the historical discovery of some of the staple foods we take for granted in our modern day diets. Pupils find out about the introduction of the potato into Britain and its many uses in a range of different recipes. As part of this project pupils take part in the “Grow your own potato” project run by the potato council.



Year 8

Pupils start the year off with a joint project with art – pupils make the biscuits for the package designed in their art lessons. The information displayed on the package informs the pupils biscuit design – shape, colour/decoration, flavour, ingredients etc..

Pupils follow this by discovering how we use our senses to judge food – smell, taste, texture, appearance, and how this affects our opinions about the overall quality of food products. As part of this project pupils design and make a range of sweet and savoury scones and pasties.

During year 8 pupils also learn how to make bread and experiment with different flavours and shaping techniques to develop a new bread product.

Pupils then go on to have some intensive skills input, further developing basic food techniques and processes which form the basis of many dishes, eg- pastry making, sauce making, creaming method (cakes)

Finally pupils work in small groups to trial recipes from different areas of the world, learning about the traditions and beliefs linked to the dishes made in each country and the foods that grow naturally in different parts of the world.


Year 9

Pupils start the year by designing and making a healthy lunch box for a chosen target group.

Pupils then go on to carry out an enterprise activity making Christmas food gifts to sell in school. Tasks undertaken include research, surveys, questionnaires, recipe selection, food production and sale of products.

Pupils complete a “Make it with Mince”challenge. Pupils have to develop a new dish which must: use 200g minced lamb or beef, include at least 2 portions of vegetables and cost less than £10 to make.

Pupils do a mini project on a chosen health target: Reduce fat; reduce sugar; reduce salt; increase fibre or eat 5 fruit/veg every day. Pupils produce a poster/power point on their chosen target and plan and cook at least one dish that illustrates how the target can be fulfilled.


Pupils learn that different people have differing food needs based on their age, occupation and health. Pupils plan and cook one day’s meals for a chosen target group.