Food Technology

What is Food Technology for at Meridian High School?

The aim of Food Technology is to provide each and every student the opportunity to develop a knowledge and understanding of a broad range of practical skills, techniques and recipes. Food Technology is a popular subject and students are provided with an opportunity to be creative and independent. Students can explore their creativity in cooking and preparing a variety of dishes.

Why does Food Technology as a subject matter?

Cooking and healthy eating is an important life skill and Food Technology is focused on preparing healthy dishes safely and hygienically. Students will explore healthy eating and balanced diets and will learn about the nutritional needs of different groups in society.

What does Food Technology help young people to achieve?

In KS3 students we concentrate on teaching students practical cookery skills in order to help them understand the characteristics of ingredients and about their diet and nutritional needs. This helps students to develop the skills and knowledge they need to make and implement healthy food choices and to be comfortable and confident in a kitchen.


Topics covered in Year 7:

In year 7, students are given a basic introduction to Food Technology. They learn how to work safely and hygienically in a Food environment and develop their skills to produce a variety of dishes. Students will make approximately 8 dishes during the rotation. The main focus in year 7 is food choice and healthy eating, following the guidelines of the ‘Eatwell Plate’.

Students will learn how to:

  • use the cooker safely
  • weigh and measure accurately
  • use basic tools and equipment with confidence

Topics covered in Year 8:

In year 8, students learn about Healthy Eating’. Students will learn about basic nutrition and the importance of a balanced diet. Students will develop their practical skills, to further develop their confidence and independence in this area.

Students will be develop skills to enable them to:

  • use equipment safely and hygienically
  • cook a range of snacks, main meals, desserts
  • use a range of different ingredients
  • use a range of different methods of cooking
  • evaluate their work effectively

Topics covered in Year 9:

Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. In addition to a GCSE students will gain a City and Guilds Level 2 Food Safety and Hygiene for Catering Award.

Topics include:

  • Food related causes of ill health including bacteria, allergies and intolerances
  • Role of the Environmental Health Officer
  • Common types of Food Poisoning
  • Symptoms of food induces ill health
  • Food Preservation, Storage and Temperature Control
  • Understanding Food Law and Food Safety Legislation
  • HACCP ( Hazard Analysis Critical Control Points)
  • Food Safety Hazards and Contamination
  • Personal Hygiene
  • Hygienic Premises and Equipment

Topics covered in Year 10:

Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. 

Topics include:

  • Structure of hospitality and catering industry
  • Job requirements within the industry
  • Working conditions and job roles within the industry
  • How the hospitality and Catering provision operates - front of house and kitchen operations
  • Health and Safety Requirements - responsibilities of employers and employees
  • The impact of catering on the environment - including sustainability; reduce,reuse and recycle; conservation of energy and water

Topics covered in Year 11:

Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. 

Topics include:

  • Function of nutrients in the human body
  • Comparison of nutritional needs of specific groups including life stages and special diets
  • Characteristics of unsatisfactory nutritional intake
  • Cooking methods and their impact on nutritional value
  • Factors to consider when menu planning and meeting customer needs
  • Menu production planning
  • Techniques in the preparation of commodities to include poultry, meat, fish, eggs, dairy products, cereals, vegetables, fruit, soya products
  • Food Quality assurance
  • Presentation Techniques
  • Food Safety practices linked to preparation and cooking of commodities and in relation to the use of equipment

Qualification title:

Eduqas Level 1/2 Hospitality and Catering

Additional learning resources:

Students are provided with ALL their ingredients for every practical lesson free of charge throughout both Key Stage 3 and 4.