Food Technology

KS3

Pupils in Design and Technology spend ten weeks covering the following four specialist subject areas of Product Design, Graphic Products, Textiles and Food. All areas allow pupils the opportunity to design, model prototypes and manufacture products.  Pupils develop all of these skills as well as evaluating products currently available to the consumer. They also look into different ways of designing and develop designing skills.

GCSE Food Preparation & Nutrition

The WJEC Eduqas GCSE in Food Preparation and Nutrition 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, 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. This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating a balance between practical and theoretical knowledge and understanding. The layout of the content into six areas of content promotes flexibility of delivery, and releasing two tasks for each of the assessments that constitute the non-examination assessment will ensure learners are able to complete assessments suitable to their needs and that of the centre. By studying food preparation and nutrition learners 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. 

For more information from the examining board please click here