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Food Technology

In Food Technology students have 2 lessons a week as part of a termly rotation. The focus in Years 7 and 8 is Healthy Eating and then in Year 9 we look at developing skills to be used in GCSE Catering. In line with the changes in the National Curriculum the main focus will be savoury foods.

Year 7

Unit 1 – Healthy Eating – Snacks

Students will have the opportunity to prepare and cook the following dishes:

Fruit Salad – Basic Knife Skills

Pizza Toast – Using the grill safely

Dips and Dippers – Using the oven safely and small electrical equipment

Vegetable Couscous Salad – Presentation

Fruity Flapjack – Safe use of the hob and Melting Method

Unit 2 – Pot Noodles

During unit 2, students look at a standard component and compare it to a homemade version. In this unit the focus is on the popular snack Pot Noodles. The students will complete sensory analysis on shop bought versions and compare them to a healthier homemade version. They will then develop their own version of the popular snack.

Year 8

Unit 1 – Healthy Eating – Lunches

Students will have the opportunity to prepare and cook the following dishes:

Leek and Potato Soup – Recap on knife skills and safe use of the hob

Cheese and Courgette Muffins – Muffin cake making method

Scone Pinwheels – Rubbing in Method and Shaping

Macaroni Cheese – All in one method

Apple Crumble – Rubbing in Method

Unit 2 – Food Around the World

During unit 2, students will learn about a range of different countries, cultures and religions around the world. As part of this project they will have the opportunity to prepare and cook the following dishes:

Vegetable Stir Fry

Dahl (Lentil Curry)

Vegetable Risotto

Chilli Con Carne

Year 9

In Year 9 the focus is centred on ensuring the students have the higher levels skills required to successfully complete GCSE Catering if they choose to opt for the subject in Year 10 or 11.

Unit 1 – Pasta

During the Pasta unit students with sample a variety of fresh and dried pastas. They then learn the skill of making homemade pasta rolling and shaping by hand and with the use of a pasta machine. Next, the students make a selection of pasta sauces using a range of cooking methods. Finally, in pairs the students design and make their own pasta dish. In addition to the practical work students research the origins of pasta and produce work in the style of GCSE Controlled Assessment.

Unit 2 – Pastry

During the Pastry unit students prepare and cook the following dishes:

Shortcrust Pastry


Rough Puff Pastry

Sausage Rolls

Cinnamon Tea Ring

Food Technology




Food Preparation and Nutrition

WJEC Edugas GCSE 601/8093/6

Student Guide


This guide is a checklist of what you will be covering for this GCSE with an outline of the objectives and key terms you will need to learn. 

This guide will help you organise your notes and will help you revise all topics needed.

What will I learn?

By studying the GCSE Food Preparation and Nutrition you will:

  • Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.


Method of assessment 


% of grade


Component 1:
Principles of Food 
Preparation and Nutrition

1. Food commodities
2. Principles of nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and preparation




Written examination 




1 hour 45 minutes 









Component 2:
Food Preparation and Nutrition in Action

Non examination assessment (NEA)

1. The Food Investigation Assessment
2. The Food Preparation Assessment

Assessment 1: 8 hours
Assessment 2: 12 hours (including 3 hour practical)

50% total
Assessment 1: 15%
Assessment 2: 35% 



Possible Career Paths:

  • Apprenticeships
  • Degree
  • NVQ’S
  • Hospitality and Catering
  • Chef
  • Restaurant Manager
  • Food and Beverage

How can you help?

  • Make sure homework is completed regularly
  • Visit or look at restaurant websites to see the range of dishes sold in a variety of establishments.
  • Encourage your child to watch a range of cookery programmes
  • Encourage your child to practice cooking and baking at home
  • Join the local library so that appropriate research can be carried out.

If you would like to discuss the work that we do or further information about the Food Technology curriculum then please contact Miss V Saunders at saundersv@carter.poole.sch.uk


KS3 Food Technology Curriculum Overview.pdf 586KB KS3 Curriculum Overview
KS4 Food Tech Curriculum Overview.pdf 288KB KS4 Curriculum Overview
Catering Revision.pdf 2529KB Catering Revision
EDUQAS Theory for Revision.pdf 6714KB EDUQAS Theory for Revision
Hospitality and Catering Revision Top Tips.pdf 972KB Hospitality and Catering Revision Top Tips
WJEC Hospitality & Catering Exam Revision Timestable.pdf 581KB WJEC Hospitality & Catering Exam Revision Timetable
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