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Mrs Christine Weston


Curriculum overview

At Braidwood School we have a purpose built, well-equipped food technology room. It is split into two areas - an area for written and preparatory tasks consisting of desks, chairs, and interactive white board. The remainder of the room has cookers, work surfaces, sinks and cupboards containing a wide range of food technology equipment.


Key Stage 3

Year 7:

Autumn Term

.•   Introduction to Food Technology

Subjects covered include: Safety and hygiene rules and procedures. Equipment names and uses, basic weighing and measuring skills and an introduction to using the cooker. Learners make a basic sandwich and hot snack as part of their baseline assessment

  • Skills development 1

Pupils focus on developing basic skills – weighing and measuring, chopping, slicing, mixing, grating, peeling, use of hob and oven. They make a range of foods, including fruit salad/coleslaw, vegetable soup and pizza toast. Pupils focus on fruit and veg in the diet and find out the effects of cooking on them.

Spring Term

  • Balanced Diets

Pupils use the Eatwell Guide as a guideline of what foods to eat and in what proportion. The pupils develop a basic understanding of the different food groups and why they are needed by the body. There is a focus on the starchy carbohydrate food group - where from, why they are important and energy balance. The pupils make a healthy pasta salad and fruit crumble.

  • Protein foods

Pupils develop a basic understanding of the protein food group and have an introduction to vegetarianism and alternative protein foods. They find out about the sources of different protein foods and go on to make lemon and herb goujons, spicy bean burgers and/or mixed bean burritos, omelettes or fritattas.

Summer Term

  • Breakfast foods

Pupils learn the importance of breakfast, especially for children and teenagers. They learn how to modify a breakfast muffin recipe to make it sweet or savoury and then go on to make it. Pupils focus on the dietary needs of teenagers and factors that may affect their food choice. They then go on to plan a healthy breakfast for a teenager.

  • Food Safety

Pupils develop a basic understanding of food safety and how to reduce the risk of food poisoning. They learn about where to safely store different types of food and how to handle it safely. Pupils apply this knowledge and make lamb kofta and a chicken stirfry.







Year 8:

Autumn Term

  • Baked goods

Pupils begin by learning about flour - sources, types, the process of making grain into flour. Pupils then go on to make some baked goods using flour - sweet and savoury scones, mini carrot cakes, biscuits. They find out about the role of raising agents in making baked goods.

  • Bread

Continuing on from last half term the pupils focus on bread making. After an initial introduction to bread making, pupils learn about the role of the different ingredients. They then go on to experiment with different flavours and shaping techniques to develop their own bread products.


Spring Term

  • Dairy

Pupils develop a basic understanding of the dairy food group. They learn about the nutritional contribution to the diet and find out how to choose low fat alternatives. Pupils find out about how milk is processed and then made into other dairy produce such as cheese and yogurt. Pupils make dairy rich recipes such as milk puddings and cheese and potato pie. Pupils are introduced to plant based dairy food products and learn about the health benefits.


  • Skills Development


Pupils have some intensive skills input developing basic food techniques and processes which form the basis of many dishes, with the main focus being on knife skills. Pupils will learn how to make a basic tomato sauce and vegetable stir fry. They will go on to develop a dish that requires the use of a basic tomato sauce, such as spaghetti bolognese or chilli con carne.  During this half term, pupils will also do some work related to food waste and how to use leftovers, especially regarding fruit, vegetables and bread.

Summer Term

  • Introduction to meal planning

Pupils identify and explain the factors that affect individual food choice. Alongside this they investigate the dietary needs of young people and consider ways recipes can be modified to meet their nutritional needs. This work then culminates in the pupils planning some simple meals suitable to be served in the school canteen.

  • Healthy fast food

Pupils research into typical fast foods served in leisure venues and do some simple analyses of the nutritional content of them. They then go on to develop and make healthier versions of these fast foods.


Year 9:

Autumn Term

  • Healthy Lunchbox Challenge

Learners design and make a healthy lunch box for a target group of their choice. The resulting lunch boxes are then photographed and pupils carry out peer and self-assessment activities to see how balanced they are.


  • Special dietary needs

Pupils learn about a small range of special dietary needs, including allergies, food intolerance, religious/cultural food needs and vegetarianism. The topic will include understanding the role of food labelling in assisting people with special dietary needs making safe and healthy choices. Pupils will then go on to adapt and cook recipes for a specific dietary need.


Spring Term:

  • Make it with mince challenge

After some initial work on meat, learners carry out the “Make it with Mince“ Challenge. They have to develop a new dish which has to use 200g minced lamb, beef or Quorn; include at least 2 portions of vegetables and costs less than £10 to make.


  • Skills Development

Pupils have some intensive skills input developing 2 basic food techniques and processes - pastry making and cake making. Pupils will learn how to make short crust pastry and also get the opportunity to work with ready-made flaky/rough puff and filo pastry. They will learn how to make cakes using the creaming and whisking methods. Pupils will find out the theory and science behind pastry and cake making and also go on to make a pastry and a cake product of their choice.


Summer Term:

  • Festival/street foods


Pupils research into typical festival/street foods to enable them to develop some of their own. They will be learning about the food safety and hygiene requirements for producing and selling festival/street foods and do a costing and promotion activity based on the food they design and make.

  • Residential food


Pupils use the skills and knowledge developed throughout key stage 3 to plan and begin to prepare meals for residential. This will include visiting the residential premises to look at the facilities and equipment available and carrying out simple research to find out pupil and staff food preferences and so on. They will then go on to produce menus for each day and a shopping list. Pupils will then go on to start producing some products in advance that can be frozen until required

Assessment at KS3

At the start of each topic pupils have pre-assessments to gauge their initial knowledge and understanding. Sometimes this consists of a short written assessment or it is a class brainstorm or even a practical task which is videoed. Throughout each topic pupils are both formally and informally assessed, most often based on the food products they make and the skills they develop in order to produce these products

Key Stage 4/5

There are a range of qualifications offered to our learners based on their level at the end of KS3. All qualifications currently offered are vocational in nature and are purely coursework assessed.

BTEC Level 1 and 2 Awards in Home Cooking Skills.

This course can be covered in one year based on learners receiving 2-3 hours of food technology lessons per week.

Level 1/2 course aim: To give learners the knowledge, skills and confidence to enjoy cooking meals at home. Learners will gain understanding of how to economise when planning meals to cook at home. It encourages learners to transfer skills learnt to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge. The course is based on the proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing.


Assessment at  Keystage 4/5

BTEC Level 1 and 2 Awards in Home Cooking Skills.

The final assessment for this course requires the learners to either make some cakes, biscuits or savoury snacks to serve to staff at break time (Level 1) OR make a two course meal for staff one lunchtime (Level 2)

NCFE Level 1 Certificate in Food and Cookery Skills

This qualification takes 2 years to complete based on 3 hours of food technology lessons per week. There are 4 mandatory units of work that must be completed. All of these units of work are assessed internally but externally moderated. Learners are graded either PASS, MERIT, DISTINCTION or DISTINCTION*

WJEC Entry 2 and Entry 3 Qualifications in Independent Living

At KS4/5 some pupils follow a pathways qualification which enables them to achieve a whole range of units in different subject areas. Within food learners complete 3 of the units over 1-2 years from the Independent Living section. These Units are:

Unit 6164: Food and Health

Unit 6167: Food preparation, cooking and serving

Unit 6172: Health, safety and hygiene

Exam board websites

BTEC Level 1 and 2 Awards in Home Cooking Skills.

NCFE Level 1 Certificate in Food and Cookery Skills

Other useful websites

Websites/Organisations used in the delivery of food technology:

Possible future careers

This website is a wonderful resource that guides teachers, students and parents through the vast array of career opportunities in the food and drinks industry. It not only highlights the huge range of career pathways but has insightful case studies, details on apprenticeships and even a live job vacancy section.