Food Technology


plate-fork-and-knifeEating is a necessity but cooking is an art!’ Broaden your cooking skills and learn how to make exciting dishes. Cooking is where the fun begins!

Cooking is one of the main life skills that everyone needs later in life. It is crucial that you know how to; eat well, prepare meals and provide for yourself and others.Food Technology is one of the few practical subjects that Lowton has to offer.

Learn how to bake, cook, chop, slice, roast, fry, glaze, frost, ice…the list is endless! Boost your confidence in the kitchen and you will soon be the next Jamie Oliver or Mary Berry.

Subject Key Aims

  • To develop cooking skills and confidence in the kitchen.
  • To learn about the variety of methods and equipment used in creating dishes from a range of cultures.
  • To expand knowledge of healthy eating and know how to incorporate this into everyday life.
  • To ensure all students learn how to cook safely, ensuring excellent practice and hygiene, in a challenging and creative environment.

Curriculum Overview

Year 7

  • Health and safety
  • How to use equipment correctly
  • Food groups
  • Learning the basics
  • Cupcake competition

Year 8

  • Inspired by Jamie Oliver’s healthy school meals
  • Menu planning
  • Why we eat breakfast
  • Investigating fats
  • Importance of vegetables
  • Healthy eating and nutrition

Year 9 to Year 11 study the WJEC GCSE in Food and Nutrition course
Which equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Year 9

The main focus is on consolidating all year 7 and 8 work, and starting to learn about the importance of nutrition and the body. Practically, students will be more challenged to expand upon their cooking skills and encouraged to work more independently.

Year 10

Within each 6 week term we have included:

  • 4 weeks of commodity based theory and practical
  • 1 week of NEA Assessment 1 focus and practise
  • 1 week of general nutrition and diet theory, and a linked practical (with associated written work in preparation for NEA Assessment 2).


Year 11

 1: Principles of Food and Nutrition

Unit 1: Principles of Food and Nutrition

Written examination: 1 hour 45 minutes

50% of qualification 100 marks

This unit will consist of two sections both containing compulsory questions.

Section A: questions based on stimulus materials.

Section B: a range of question types to assess all content related to food and nutrition.

Unit 2: Food and Nutrition in Action: 2: 15 hours

50% of qualification 100 marks

Assessment 1: The Food Investigation Assessment:

15% of the total marks available will be allocated to a scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment

This is worth 35% bringing the total coursework mark to 50%. Students are given a brief with which they base their dishes along with any written work and research around this. They complete a 3 hour practical exam as part of this assessment.

These assessments will be based on a choice of tasks released by WJEC annually.

Please contact Mrs Shaw on 01942 767040 to discuss anything further regarding our school curriculum.

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