Design Technology: Food Technology & Catering

Key Stage 4 (GCSE)

In Year 10, students will study GCSE Food Preparation and Nutrition and in Year 11 students will study GCSE Catering.

Food Preparation and Nutrition – Throughout Year 10 and 11, students will have to work to deadlines for assessed practical and coursework projects. Project work and evaluations will need to be written straight after completing practical sessions.  Students will need to keep folders of their work in good condition and as complete as possible. These notes will form the basis of revision for Year 10 and 11.

There is one final exam at the end of Year 11, based on work studied over the two years – this is worth 50% of the final grade.

Students will complete two practical assessed controlled tasks in Year 11, each supported by a small folder of work.  Both these assessed controlled tasks are worth 50% of the final grade.


Practical and controlled assessment – food preparation and service – Students will complete a range of skills based tasks in order to prepare them for two practical assessments. All students will cook a range of dishes to include baked products, meat and fish cookery, desserts and snacks.

One assessment will be carried out in Year 10 and the other in Year 11.

These tasks are selected from a bank of six WJEC set tasks. They will comprise of a short supporting folder (maximum 12 sides A4) and a timed practical. ( 3 hours)

Exemplar task: There is a wide variety of dairy products available for chefs to use. Using dairy products produce and serve two sweet and two savoury dishes that could be included on a menu.

Theory and examination – Catering, food and the customer – One exam paper which covers all grades. This will be externally set and marked. The paper will contain short answer and free response questions drawn from topics studied throughout the course including: menu planning, food hygiene, dietary needs, healthy eating, care and use of equipment, team work and communication, environmental responsibility and health and safety.

Key Stage 3

When students join Year 7 they are put into 3 mixed ability groups. This arrangement continues through Key Stage 3 with regular half termly assessments to allow for tracking of progress and ensuring students are working at the correct level for them to be challenged. The subject content will meet the requirements of the National Curriculum and is based on the Key Stage 3 National Strategy Framework for teaching Technology.

The course is based around the key areas of food, health and safety, resistant materials, textiles and graphic products. Students will follow a carousel of activities that focus on developing practical skills in each area. Students will be encouraged to plan and develop ideas, consider who they are designing for and evaluate both the process of making and the outcome. Consideration of the environment and health and safety form an important part of the learning process.

A range of clubs and enrichment opportunities are run by the department throughout the year to develop and extend the learning process.

We pride ourselves on our links with local schools and businesses. At Key Stage 4 we have held several successful ‘pop up ‘restaurants raising money for charity and our Key Stage 3 students have enjoyed our ‘bake off’ competition against Ipswich High School for Girls at the Suffolk Food Hall.



Islamic Relief USA .