Food Technology

The Food Technology curriculum is constantly developing to reflect the changes in government guidelines and is still proving to be popular with a lot of the students. New schemes of work, and recipes, have been introduced for September 2015 to reflect our move to OCR Food Technology at GCSE level. The work in KS3 should prepare the students well for the transition to GCSE if they decide that this is a subject they want to select as one of their options.


Most students in Years 7 and 8 usually have 1 lesson within the timetable for the entire year as part of the Design Technology entitlement. This unfortunately does not apply in Year 9 as there is simply not enough time on the curriculum to include them.

Year 7 and 8 students will cover aspects of the theory of Food Technology as well as planning and making a variety of dishes. The students can adapt and change aspects of the recipes to suit their individual tastes.  Where allergies or food intolerance is known in advance, we do our best to ensure that we have appropriate different ingredients to cater for all of the students

Approximately 30% of the time is spent on theory and planning, with the remainder being the practical tasks making snacks, main dishes and desserts.  Most of the recipes are savoury dishes (rather than sweet) to reflect the requirement for healthier eating.


Current Year 11 2016-17

Students who have selected GCSE Food Technology as one of their options will have been well prepared if they have worked well in KS3. The course is designed to improve the level of practical skills for the student as well as building upon their understanding of the underlying theoretical principles.

Approximately 40% of the time is spent on theory aspects (including skills), 20% on planning and 40% on practical tasks making snacks, main dishes and desserts.

A workbook / revision guide is given to each of the students at the start of year 10 and this is used to cover the aspects of theory that they will need to study for their controlled assessments and their examination.

Recipes are given to students as a starting point and they can adapt and change these to suit their own tastes.  Students will have a practical lesson nearly every week and they must bring in their own ingredients and containers to take them home.

The OCR specification (J302) was chosen as there is a wide scope for students to select a style of food they enjoy or are interested in for the controlled assessment tasks.

Areas of Study

Health, safety and hygiene.

Food preparation, cooking and presentation.

Nutrition and menu planning.

Costing and portion control.

The food industry – all outlets providing food and drink.

Job roles, employment and training.

Specialist equipment.

Communication and record keeping.

Environmental considerations.


Assessment of the subject is untiered and therefore caters for all ability levels and allows all students access to grades A* through to G.

40% of the final grade is available in the examination at the end of Year 11.

60% of the final grade is available from the 2 controlled assessment tasks. Students must research, analyse, plan, prepare, make and then evaluate dishes for a theme set by the examining board.

Task 1 – completed during the Autumn term of year 11 – 30%

Task 2 – completed during the Spring term of year 11 – 30%

More information on the course can be found on the OCR website,


NCFE Level 2 Certificate in Food and Cookery.

The NCFE Certificate in Food and Cookery is a complementary Technical Award and the vocational equivalent of GCSE qualifications. The level 2 certificate is aimed at 14-16 year olds studying their Key Stage 4 curriculum who are interested in any aspect of food and cookery and in the context of cooking for health.

The qualification focuses on an applied study of the food and cookery sector and learners will gain a broad understanding and knowledge of working in the sector. The qualification has been designed to sit alongside the requirements of core GCSE subjects and it is appropriate for learners who are motivated and challenged by learning through hands-on experiences and through content which is concrete and related directly to those experiences. The Level 2 qualification is appropriate for learners who are looking to develop a significant core of knowledge and understanding and apply that knowledge in preparing and producing dishes.

This qualification shows learners how:

  • to prepare self and environment for cooking
  • food functions in the body and in recipes
  • to modify recipes for health for balanced diets
  • to assess a diet and make recommendations
  • to plan and produce dishes for a purpose.

Unit summaries

Unit 01  Preparing to cook.

This unit aims to introduce learners to the safe and hygienic preparation of the cooking environment and ingredients. Learners will understand the importance of how to prepare and store equipment and utensils. Learners will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes.

Guided learning hours: 30

This unit is mandatory and is internally assessed.

Unit 02  Understanding food.

This unit aims to provide learners with an understanding of food sources and the factors that can affect food choices. Learners will be able to apply these factors when selecting and cooking dishes.

Guided learning hours: 30

This unit is mandatory and is internally assessed.

Unit 03  Exploring balanced diets.

Learners will understand the individual requirements of a balanced diet. They will learn about reference index (RI)/guideline daily amounts (GDAs) and how food labels can inform healthy eating. Learners will understand how to change recipes to make them healthier.

Guided learning hours: 30

This unit is mandatory and is externally assessed (examination).

Unit 04  Plan and produce dishes in response to a brief.

This unit will give learners the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. Learners will plan, make and review their completed dishes.

Guided learning hours: 30

This unit is mandatory and is internally assessed.

Information for students and parents will be available via Firefly on the Hurstmere School website. This will include

  • overview of scheme of work
  • information on grading the units
  • information and examples of each unit
  • suitable recipes
  • sample examination papers (as they become available)
  • revision materials