FOOD TECHNOLOGY CURRICULUM

Introduction to Food Technology (kitchen safety, hygiene, basic equipment)

Nutrition Basics (healthy eating, food groups, balanced diet)

Practical Skills (basic cooking techniques, measuring, following instructions)

Food Preparation (simple recipes, sandwiches, salads, basic baking)

Food Science (changing states, mixing, heating, chemical reactions)

Cooking Methods (boiling, baking, frying, steaming)

Nutrition in Depth (macro and micronutrients, dietary needs)

Practical Projects (cooking dishes applying skills and theory)

Cultural Foods (traditional dishes, ingredients, celebrations)

Food Presentation (plating, garnishing, portioning)

Practical Skills (planning meals, teamwork, hygiene)

Revision & Problem Solving (recipe adaptation, menu planning)

Advanced Nutrition (energy balance, special diets, health issues)

Cooking Skills (knife skills, sauces, baking techniques)

Food Safety & Hygiene (cross-contamination, storage, temperature control)

Practical Projects (complex recipes, themed dishes)

Food Science & Technology (raising agents, emulsification, chemical reactions)

Meal Planning (budgeting, nutritional needs, time management)

Cultural Foods (international cuisines, traditions, ingredients)

Practical Skills (independent cooking, experimentation, evaluation)

Presentation & Garnishing (aesthetic appeal, plating, portion control)

Food Analysis (tasting, evaluating, improving dishes)

Practical Projects (menu design, themed projects)

Revision & Exam Preparation (practical tasks, nutrition and safety knowledge)

Advanced Cooking Techniques (roasting, grilling, sautéing, pastry)

Nutrition & Diet (balanced diets, health issues, dietary planning)

Food Safety & Hygiene (advanced hygiene, food storage, allergens)

Practical Projects (planning, preparing, cooking complete dishes)

Food Science (enzymes, fermentation, chemical reactions in cooking)

Meal Planning & Budgeting (costing, time management, nutritional planning)

Cultural Foods (regional and global dishes, traditions)

Practical Skills (independent and group projects, recipe adaptation)

Presentation & Evaluation (plating, garnishing, tasting, improvement)

Practical Projects (exam-style tasks, menu planning)

Food Technology Knowledge (nutrition, science, safety)

Revision & Exam Preparation (practical and theoretical consolidation)

GCSE-style Food Preparation (advanced recipes, cooking methods)

Nutrition & Health (special diets, energy balance, nutritional analysis)

Food Science (chemical and physical changes, functional properties)

Practical Skills (planning, preparing, cooking, evaluation)

Food Safety & Hygiene (allergens, temperature control, legislation)

Meal Planning & Budgeting (healthy menus, cost-effective planning)

Cultural & Contemporary Foods (international cuisines, modern techniques)

Practical Projects (exam-style practical tasks, group and individual work)

Revision & Problem Solving (menu design, practical skills, nutrition theory)

Final Assessments (practical cooking tasks, portfolio, written evaluations)

Evaluation & Reflection (self-assessment, peer feedback, project review)

Nutrition & Health (macronutrients, micronutrients, dietary needs, healthy eating)  

Food Science (chemical and physical properties, cooking methods, food safety)  

Practical Skills (preparation, cooking techniques, kitchen hygiene)  

Food Preparation & Processing (ingredient selection, methods, quality control)  

Food Sustainability (seasonal produce, local sourcing, environmental impact)  

Exam Practice (past papers, case studies, timed practical tasks)  

Revision & Problem Solving (exam-style questions, mixed topics)  

Project Work (designing and preparing recipes, practical evaluation)  

Preparation for Post-16 Food Studies (GCSE consolidation, independent learning)

Basic Nutrition (identifying food groups, balanced meals, simple healthy eating)  

Simple Cooking Skills (basic techniques, safety, hygiene)  

Practical Activities (preparing simple dishes, following recipes)  

Food Science Basics (changes in food when cooking, simple experiments)  

Healthy Eating & Lifestyle (planning meals, understanding portion sizes)  

Practical Projects (small recipe development, tasting, presentation)  

Revision & Consolidation (all prior topics, simple exercises)  

Evaluation & Reflection (taste tests, peer feedback)  

Preparation for Next Stage (transition to GCSE or vocational food courses)

Advanced Nutrition (dietary analysis, special diets, health impacts)  

Food Science & Technology (processing, preservation, chemical reactions)  

Practical Skills (advanced cooking methods, recipe development, presentation)  

 Food Product Design (designing, testing, refining recipes, innovation)  

Sustainability & Ethics (fair trade, seasonal produce, environmental impact)  

Independent Projects (practical and research-based assignments)

Revision & Exam Preparation (past papers, practical assessments)  

Problem Solving & Application (complex recipes, real-world food challenges)  

Preparation for University & Careers (portfolio, advanced practical skills, food industry re