The curriculum is designed to ensure all the students have a good understanding of the environmental impact our food choices have and recognise ways to ensure we can help to reduce carbon emissions and wastage. By buying locally sourced seasonal foods, reducing the amount of food waste, and recognising the choices of food packaging used, our students are aware of how they can make a significant difference in society. Students study a range of different ‘themes’ including multicultural foods and dietary requirements and lifestyles. Through research work, taste testing and practical realisations students are taught how to become confident and competent in a wide range of cooking processes such as selecting and preparing ingredients, using a range of different equipment and utensils, adaptation of recipes, costing and nutritional analysis.

In Year 7, the students will be introduced to the principles of designing food products which are based around the Eatwell Plate and in particular fruit and vegetables. The aim is to widen the students understanding of preparing different food products in a safe and hygienic manner. Students will be developing a range of different practical skills through the production of pizzas, apple crumble, Pasta Bake plus lots more. All students will also be involved in the taste testing of a range of different food products both sweet and savoury from a variety of different countries, especially fruit and vegetables. In addition, students will be considering safety and hygiene in a Food Technology room, safe food storage and healthy eating with reference to fruit and vegetables and the importance of them in our diet, as well as nutrition and food packaging and labelling.

Year 8 Students will be introduced to the principles of designing food products which are based around carbohydrates. The aim is to widen the students understanding of preparing different food products in a safe and hygienic manner. Students will be developing a range of different practical skills through the production of rock cakes, breads, pastry products, cakes, and scones. Students will also be involved in taste testing of a range of assorted products to enable them to develop and adapt existing food products. The aim is to widen the students understanding of preparing different food products in a safe and hygienic manner. Students will be developing a range of different practical skills through the production of Bread Based Pizza, Vegetable Pasta Bake, Curry, onion Bhajis and Chilli Con Carne. In addition, students will be considering safety and hygiene in a Food Technology room, safe food storage and healthy eating with reference to the Eatwell Guide.

Year 9 students will be building on the skills gained from the previous two years and developing a good practical skills base which will be used to developed as part of their work with food, Students should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. They will understand and apply the principles of nutrition and health. Cook a repertoire of savoury dishes so that they can feed themselves and others a healthy and varied diet. Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture, and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes] and understand the source, seasonality, and characteristics of a broad range of ingredients.

In this unit of twenty lessons, the students will be introduced to the principles of designing food products, which are based around the theme of multicultural foods and focus on a healthy and balanced lifestyle. The aim is to widen the students understanding of preparing different food products in a safe and hygienic manner. Students will be developing a range of different practical skills through the production of Chow Mein, Sweet and Sour, Fajitas, Balti, brownies, and much more.

In addition, students will be considering safety and hygiene in a Food Technology room, safe food storage and healthy eating with reference to the Eatwell Guide and carrying out a personal study into a specific country and culture across the world.

All students will achieve at least basic proficiency in a range of cooking techniques and food preparation skills within food technology.  Students will understand the importance of health and safety in a kitchen environment to avoid food contamination, food poisoning and spoilage.  Allergen awareness and knowledge of nutritional information linked to the current guidelines of the Eatwell Guide and current dietary guidelines are developed. We produce students who are competent in producing a range of basic meals from scratch and can understand how to develop and adapt the recipes to widen their repertoire and cater for a variety of dietary requirements. We make students self-sufficient and capable of looking after their dietary needs as they grow and develop for the future.

Homework is set each fortnight at KS3 linked directly to the lessons studied with the intention of developing their knowledge and extending their skills in food production. The style of homework will vary depending on the topic from word searches to improve vocabulary to quizzes that test the student on their knowledge retained from the lesson. Some pieces are research tasks and some relate to the presentation of information.

Annually, we work with other academies in the trust and the local Rotary Club to run a Young Chef Competition allowing students to cook a meal for two people which is healthy, fits into a budget and a specific time frame such as two courses for £15 to be cooked in 90 minutes. The winners progress into the regional finals and if successful move forward into the National Competition. Last year, the winners from each school that put on a banquet for invitees from the governors, Head teachers and the local rotary club who represented some of the local businesses.

Each lesson has one slide that presents a possible career path that the knowledge covered in that lesson could lead them to from EHO to Head Chef to Development Chef to Brigade on a Cruise Ship.