Click on the section below to explore and learn more about the Food Technology curriculum at Mount St Joseph.
In Year 7 Food Technology, students will embark on a journey to develop foundational cooking skills and an understanding of kitchen safety.
Introduction to Cooking and Basic Skills begins with an emphasis on kitchen safety, hygiene, and the use of equipment. Expanding Basic Skills builds on this foundation with practical lessons focusing on more advanced techniques.
Each practical lesson is paired with theory on health and safety, planning, and forward-thinking. Students are also encouraged to evaluate their previous lessons, fostering continuous improvement and critical thinking.
In Year 8 Food Technology, students will build upon their culinary skills through a series of practical lessons designed to build on their existing knowledge and introduce them to more complex cooking techniques.
Intermediate Cooking Techniques focuses on enhancing students’ proficiency in the kitchen. Cooking for Different Occasions introduces students to diverse culinary experiences.
In Year 9 Food Technology, students will master advanced cooking skills and prepare for future culinary challenges through a series of practical, hands-on lessons.
Advanced Cooking Skills focuses on developing students’ proficiency in complex culinary techniques. They will learn skewering techniques and marinades. Preparing for the Future aims to equip students with skills for professional and creative cooking.
In Year 10 GCSE Food Preparation and Nutrition, students will deepen their understanding of health, nutrition, and food science while preparing for their final examinations.
Term 1a focuses on health and nutrition, alongside food science, culminating in a unit assessment to evaluate students’ grasp of these essential topics. Term 1b covers food spoilage and the origins of food, followed by another unit assessment to ensure comprehensive understanding.
In Term 2a, students will explore factors affecting food choice and complete a unit assessment to consolidate their knowledge. Term 2b is dedicated to mock examinations and revising past papers, providing students with opportunities to refine their exam techniques and receive valuable feedback.
Term 3a centers on thorough preparation for the final examination, ensuring students are confident and well-prepared. This term concludes with the actual examination, where students will demonstrate their knowledge and skills.
In Year 11 GCSE Food Preparation and Nutrition, students will engage in comprehensive coursework to enhance their culinary skills and theoretical knowledge, preparing for their GCSE exams.
Term 1a begins with NEA 1 (Non Exam Assessment), where students research and trial foods based on a specification brief. In Term 1b, they complete NEA 1 documentation, detailing their research, trials, and evaluations.
Term 2a focuses on NEA 2 (Non Exam Assessment), with students trialing foods from another brief to refine their skills. In Term 2b, they complete NEA 2 documentation and undertake a 3-hour food experiment practical.
Term 3a is dedicated to mock examinations and intensive preparation for the GCSE exams, allowing students to practice their exam techniques and identify areas for improvement. This curriculum aims to develop students’ practical cooking abilities, deepen their understanding of food preparation and nutrition, and ensure they are well-prepared for their final assessments.
Our Food Technology subject leader is Mr Giblin.
Students should use their Knowledge Expert sheets to help them improve their knowledge and understanding in preparation for their Non Exam Assessments (NEAs) and their GCSE exams.
Year 7
Term A: Introduction
- Term A: Introduction to Cooking and Basic Skills
- Introduction to kitchen safety, hygiene, and equipment.
- Practical: Pizza toast (measuring and mixing).
- Practical: Biscuits (basic knife skills).
- Practical: Pasta salad (simple baking).
- Practical: Bread rolls (stir-frying basics).
- Practical: Flapjacks (review and reflection).
Term B: Expanding Basic Skills
- Practical: Omelette (egg cookery).
- Practical: Pancakes (batter preparation).
- Practical: Fajitas (simple meal preparation).
- Practical: Caesar salad (salad preparation).
- Practical: Cupcakes (basic baking skills).
- Practical: Sausage/vegetarian rolls (review and reflection).
All of these lessons will coincide with a theory lesson on health and safety, planning and forward thinking. Students will also be challenged to evaluate their previous lesson.
Year 8
Term A: Intermediate Cooking Techniques
- Practical: Chicken/beef/veggie burgers (protein sources and preparation).
- Practical: Biscuits with variations (advanced baking techniques).
- Practical: Pasta salad with homemade dressing (salad and dressing preparation).
- Practical: Flatbreads (bread making).
- Practical: Stir fry with different vegetables (stir-frying techniques).
- Practical: Flapjacks with added fruits/nuts (review and reflection).
Term B: Cooking for Different Occasions
- Practical: Omelette with various fillings (breakfast preparation).
- Practical: Pancakes with various toppings (pancake variations).
- Practical: Fajitas with different proteins (family meals).
- Practical: Themed cupcakes (special occasion cooking).
- Practical: Sausage/vegetarian rolls with side salad (quick and nutritious meals).
- Practical: Keyring biscuits (decorative and edible; review and reflection).
Year 9
Term A: Advanced Cooking Skills
- Practical: Kebabs (skewering techniques and marinades).
- Practical: Sandwich biscuits (complex baking techniques).
- Practical: Caesar salad with homemade croutons (advanced salad preparation).
- Practical: Artisan bread rolls (advanced bread making).
- Practical: Stir fry with protein and complex sauces (advanced stir-frying).
- Practical: Layered flapjacks (review and reflection).
Term B: Preparing for the Future
- Practical: Gourmet chicken/beef/veggie burgers (gourmet burger preparation).
- Practical: Themed and decorated cupcakes (baking for competitions).
- Practical: Restaurant-style pasta salad (professional salad making).
- Practical: Stuffed or flavoured flatbreads (artisan bread making).
- Practical: Stir fry with international flavours (creative stir-frying).
- Practical: Professionally plated sausage/vegetarian rolls (review and reflection).
Year 10
Term 1
- Health and Nutrition
- Food Science
- Unit Assessment
- Food Spoilage
- Where food comes from
- Unit Assessment
Term 2
- Factors affecting food choice
- Unit Assessment
- Mock Examination and past paper revision with review
Term 3
- Preparation for examination
- GCSE Examination
Year 11
Term 1
- Students begin their NEA 1 and trial foods based on the specification brief.
- Students complete their NEA 1 Documentation.
Term 2
- Students begin their NEA 2 and trial foods based on the specification brief.
- Students complete their NEA 2 Documentation and complete the 3-hour food experiment practical.
Term 3
- Mock examination and preparation for the GCSE Examination.
