Food Technology

Food Technology Curriculum Overview

At Salmons Brook School, Food Technology is a core subject from Key Stage 3 through to Key Stage 5, reflecting our belief that food education is a vital life skill. For our students—each with an EHCP and SEMH needs—learning how to cook safely and nutritiously fosters independence, improves wellbeing, and opens pathways into adulthood and employment. The subject combines practical skill-building with theoretical understanding in a way that is accessible, engaging, and purposeful for all learners. 

Intent 

Our Food Technology curriculum is designed to: 

  • Provide students with essential knowledge of nutrition, food hygiene, and healthy eating, so they can make informed choices for themselves and others. 

  • Develop a broad repertoire of cooking skills—from basic preparation to more advanced techniques—so students can confidently plan and prepare meals. 

  • Explore the social, cultural, and environmental aspects of food, including global cuisines, sustainability, and dietary diversity. 

  • Offer clear accredited pathways through BTEC Home Cooking Skills (Level 1 & 2) or GCSE Food Preparation and Nutrition, tailored to the learner’s profile and aspirations. 

  • Prepare students for independent living and employability by embedding budgeting, meal planning, food labelling, and safe food handling into the curriculum. 

  • Ensure that food and cooking remain a focus into Post-16 (KS5), where students continue to develop key life skills and confidence in their independence through regular, purposeful cooking opportunities. 

Implementation 

The curriculum is structured to provide coherent, practical progression across all key stages: 

  • Key Stage 3 (Years 7–9): 

  • Students develop foundational knowledge in food hygiene, kitchen safety, nutrition, and food provenance. 

  • They engage in practical cooking lessons focusing on savoury and sweet dishes, while learning key processes like boiling, baking, grilling, seasoning, and presenting. 

  • Projects include working with seasonal ingredients, exploring cultural cuisines, and adapting recipes for specific dietary needs. 

  • Each term culminates in a structured extended task, where students research, plan, prepare, and evaluate a dish or menu. 

  • Key Stage 4 (Years 10–11): 
    Students follow one of two accredited pathways: 

  • BTEC Home Cooking Skills (Level 1 & 2): Emphasises home cooking, food safety, economical meal preparation, and reflective practice. Students create a portfolio and complete extended tasks demonstrating their cooking and planning skills. 

  • GCSE Food Preparation and Nutrition (AQA): Available to students ready for a more academic route, this includes in-depth food science, nutrition, practical cooking assessments (NEA), and a final written examination. Students learn to analyse ingredients, apply food science, and produce high-quality dishes. 

  • Key Stage 5 (Post-16): 

  • Food Technology continues as part of the Life Skills programme, supporting preparation for adulthood. 

  • Students build on prior skills by taking on greater responsibility for meal planning, cooking for others, adapting recipes, and applying budgeting principles. 

  • There is a focus on independence, including shopping, food safety, and storage, linked to real-life scenarios such as moving into supported living or preparing for work in hospitality or catering. 

  • Where appropriate, students may revisit or extend their BTEC Level 2 qualifications or complete units aligned with Entry Level/Functional Skills for life skills accreditation. 

  • CREATE Values in Practice: 
    The Food Technology curriculum supports Salmons Brook’s CREATE values—Community, Relationships, Enrichment, Aspirations, Trust, and Education—by: 

  • Promoting collaborative work in the kitchen. 

  • Encouraging trust and responsibility through food safety routines. 

  • Enriching students’ cultural understanding through exploration of diverse cuisines. 

  • Raising aspirations through accredited learning, external feedback, and skills for employment. 

Impact 

Through Food Technology, students at Salmons Brook: 

  • Develop a lifelong ability to cook confidently and safely. 

  • Gain qualifications such as BTEC Home Cooking Skills or GCSE Food Preparation and Nutrition. 

  • Understand how to make healthy, affordable, and environmentally conscious food choices. 

  • Build self-esteem and independence by taking ownership of their meals and nutrition. 

  • Leave school with the confidence and capability to look after themselves and others—at home, in supported living, or in work placements. 

Impact is measured through the completion of portfolios, qualification outcomes, student voice, and practical assessments. The most meaningful impact is seen in students who transition into adulthood with the ability and confidence to care for their health and wellbeing through food. 

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