Food (KS3)

Food Technology

For Design and Technology (D&T) in Years 7 – 9 students spend a two lesson per week, for one term per year in each of Construction, Food Technology and Textiles.

Year 7 outline
In Food Technology, there is an emphasis on healthy eating, focusing on the benefits of eating plenty of fruit and vegetables; the eatwell plate; and 8 Tips for a Healthy Diet. Students make fruit salad, toasties,  Danish open sandwich, soup, flapjack, sweet and  savoury scones, fruit muffins and shortbread. The students learn about food hygiene and safety, use of hob oven and grill, and shopping skills.

Year 8 outline
In Food Technology there is a continued emphasis on healthy eating, with a focus on energy balance. Students learn how to make a variety of sauce based dishes such as Bolognese, Italian tomato sauce; macaroni cheese. They investigate carbohydrate commodities, and bake healthier option cakes and puddings. Students use ICT to model their own sauce recipe designs, to meet the current nutritional guidelines on energy balance.

Year 9 outline 
Students focus on the nutritional needs of teenagers. They learn about energy balance, the prevention of obesity and the importance of regular exercise. They examine the importance of reducing sugar, and the need to include iron rich foods in their diets. Students trial multi-cultural recipes such as bread based pizza, curry and stir fry before selecting a recipe from a named culture and making adaptations to make it healthier. The final ( not so healthy !) project is based on baking, where students experiment with glace, butter-cream, fondant and melted chocolate processes before using their creativity to design and make an ‘Ultimate Cup-Cake’ for a class competition. They learn about food safety, quality control, planning, and the functions of ingredients, as well as using testers’ feedback to inform their designing.


Students are taught in mixed ability groups of 22

Teaching/Learning Style

The lessons are fun and varied, with an emphasis on practical activities with associated knowledge and skill development. Students will most often provide ingredients for their cooking of family style dishes, which can then be taken home to share and enjoy.


Students in Design & Technology subjects are assessed in four aspects of designing: Developing ideas and Communication, Planning, Making and Evaluating.