The Marsh Academy

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Food Technology

Department Name:

Food Technology


Mrs E. Walter

Department description:

Food Technology is where students will have the opportunity to take part in a variety of practical work. The work will cover all the basic skills required to be able to produce healthy well balanced meals at home. Whilst in KS4 students will develop the skills further and produce much more challenging and complicated dishes and give students an insight to how the catering world works.

Students will cover a variety of topics from:

  • - Food labelling
  • - Nutrition (good and bad)
  • - Impact of diet on the body
  • - Food hygiene
  • - Health and safety in the kitchen
  • - Dietary requirements
  • - Use different cooking methods
  • - Food additives
  • - How food is advertised
  • - Why exercise is an essential part of a healthy life
  • - How the catering industry works


At KS3, students will learn the basic skills required to make basic healthy food options. They will study the long term impact a poor diet has on the body, as well as the benefits of a good diet. They will look at how to prepare for cooking and how to be safe and look out for potential risks in the kitchen environment.

During practical sessions, students will make a range of foods...

Year 7:

- Fruit and pasta salads

- Healthy pizza breads

- Fruit flap jacks

- Fruit cakes

- Savoury tarts

Years 8 and 9:

- Soups

- Sauces

- Crumbles

- Pastry

- Bread making

- Decorated cakes

- Meringues

- Quiches

Among other things students will be challenged to design and adapt recipes to suit the needs of individuals with specific needs like nut allergies or family members who may be allergic to certain types of foods. Students will always evaluate practical sessions using the correct terminology and look at how they could improve and develop the recipes they have followed using feedback from others. Students will be expected to provide their own ingredients from the recipes given out in class.


Students will be following the NCFE Food and Cookery Level 2 course. This course is made up from four units delivered over two years.

  1. Unit 1: Preparing to cook
  2. Unit 2: Understanding food
  3. Unit 3: Exploring balanced diets
  4. Unit 4: Plan and produce dishes in response to a brief (externally assessed)

The assessment for this subject is coursework based and is done using a Pass, Merit and distinction based assessment. The students will need to be able to present work in a variety of methods from practical demonstrations, essays, notes, annotated photographs and witness statements.

The students will be completing a minimum of 6 practical sessions per unit some of which will be allocated and some which will be of their own choosing. The units will be split into sections and completed by producing a series of evidence to show they have covered the necessary topics.

Students will be expected to complete 1 hour of study minimum in their own time every week and provide their own ingredients for the recipes covered in this subject. Students will be set targets and deadlines in class.


For further information, please see the Post-16 Prospectus.