St Bede's Inter-Church School

St Bede’s Inter-Church School

“Cum Deo - With God”  •  Cambridge
St Bede’s Free School Go
Ofsted Outstanding

Food Technology / Food Preparation and Nutrition       


Key Stage 3

Food Technology practical work broadly follows government guidelines on producing healthy meals. Students follow the design process identifying markets, carrying out research, designing, making, testing and evaluating. Theory work includes nutritional information, cooking techniques, health and safety, food science and aspects of industrial practice.

Year 7

Students work on the theme of vegetables and fruit, and design and make a series of products: salads (including specialist cutting skills), soups, quiche (including own pastry), fruit-based desserts and seasonal treats such as decorated biscuits. They also explore food provenance and seasonality by joining in such activities as growing vegetables, herbs and fruit. Extra-curricular activities include themed Cooking Club sessions  

Year 8

Students work on the theme of staples, and design and make a series of dishes:

  • Pasta – making the actual pasta, meat ragout, lasagne, own design pasta bake
  • Rice – risotto
  • Potatoes – boulangere or duchesse
  • Couscous - tagine
  • Seasonal treats such as decorated biscuits and cakes

Students have had the opportunity to visit Jimmy’s Farm and can participate in themed Cooking Club sessions and Gardening Club.

Year 9

Students carry out work from the AQA exam board for Food Preparation and Nutrition in preparation for option choices for Years 10 and 11, as well as consolidating skills and knowledge from Key Stage 3.

Autumn Term theme is soups and breads:

  • Chunky and smooth soups
  • Basic bread in various shapes, sourdough, flat breads, own design breads 
  • Catering for bulk orders to include costings and quality control.

Spring Term theme is baking:

  • Cupcakes, Swiss roll, choux pastry, decorating techniques
  • Large decorated cakes and experiments to illustrate scientific principles eg aeration.

Summer Term theme is main meals (using meat, fish or vegetarian alternatives):

  • Chilli con carne or curry
  • Pies
  • Casseroles
  • Fish dishes
  • Own design main meal with accompaniments.

Year 9 students can also participate in themed Cooking Club sessions and experiments exploring proteins, coagulation etc. They have also visited Jimmy’s Farm and entered such competitions as Rotary Young Chef and Futurechef.

Years 10 and 11 AQA GCSE Food Preparation and Nutrition

Students will follow AQA Food Preparation and Nutrition. 50% is a written paper for which a theory programme including food science is taught. The controlled assessment component, also worth 50%, consists of two non-examined assessments. One of these culminates in a practical exam where 3 dishes are made in three hours.

Year 10

Students practise for this by doing a mini controlled assessment on a theme for their chosen target market. This is also underpinned with higher order cookery skills including some butchery. Food provenance and modern food production issues are also explored.

Year 11

At the beginning of the autumn term, students select a theme from two provided by the exam board. They use this to design, develop and make a final solution. This is the shorter of two tasks. The theme for the longer task is chosen in November.

Students have had the chance to visit the BBC Food Show at the NEC and see food production at MacDonalds. They have also had the opportunity to participate in themed Cooking Club sessions and Gardening Club, and enter Rotary Young Chef and Futurechef competitions.

OCR Entry Level in Food Studies

There is the opportunity for students who are unable to undertake a GCSE but who wish to study food to do the Entry Level Certificate in Food Studies. This has a similar format to Food Technology and is graded at Level 1 - 3 (3 being the highest). There is no written exam. Students undertake three controlled assessment tasks, two short and one longer, and are able to choose themes from a given list.

Students on this course have in the past visited the BBC Food Show at the NEC and have seen food production at MacDonalds. They have had the opportunity to participate in Cooking Club and Gardening Club and to enter Rotary Young Chef and Futurechef competitions.


Names and contact details of staff:

Mrs C Williams (Head of Vocational Education):

Miss M Hope (Teacher of Food):