KS3 Food Technology

Students follow the national curriculum at Key Stage Three. As such pupils are taught to:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to 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]
  • understand the source, seasonality and characteristics of a broad range of ingredients.

As part of the Key Stage 3 curriculum, we have also embedded the  Food – Fact for Life programme which links closely to the National Curriculum and also provides a seamless progression into either the VCERT or GCSE qualifications offered at KS4.

Food – a fact of life programme

The Food – a fact of life programme

Food – a fact of life (FFL) is a comprehensive, progressive education programme which communicates up-to-date, evidence-based, consistent and accurate messages around ‘food’ to all those involved in education. FFL is managed by the British Nutrition Foundation (BNF), in partnership with the Agriculture & Horticulture Development Board (AHDB).

The Food a Fact of life Programme adheres to the following

  • Healthy eating and nutrition: based on The Eatwell Guide
  • Food provenance
  • Food preparation
  • Food choice
  • Healthy lifestyles

Aims and Objectives

  • To help students recognise that food is a basic requirement of life and should be enjoyed.
  • To help students develop an understanding of the underlying scientific principles upon which current issues in nutrition are based.
  • To inform about methods of food production and processing in domestic and commercial situations.
  • To encourage an awareness of social, economic and cultural aspects of food choice.
  • To enable individuals to demonstrate and apply appropriate knowledge of concepts and principles when planning and preparing meals and when making food choices.

The aim is to ensure that children and young people use up-to-date, evidence-based and high-quality resources to support their learning about food.

Pupils are to acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance.

Pupils are to develop and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider the factors that affect food choice, food availability and food waste.

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Food Technology