Food Technology

“Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavors – it’s how you combine them that sets you apart.”

-Wolfgang Puck

Pupils gain confidence in food preparation and hygiene as well as learning about the importance of a healthy diet.

The majority of our GCSE and A Level pupils go on to university for further study or become pastry or sous chefs.

All GCSE Food Prep and Nutrition pupils achieve Level 2 Chartered Institute of Environmental Health Food Hygiene Certificate.

All pupils are actively encouraged to enter food and cookery competitions with many gaining regional success and recognition.

We are very proud of our Food Technology department at Lincoln Minster School and we pride ourselves on the standard of work we produce.

Key Stage 3 – Food Technology

Our emphasis is on practical work and at the end of Year 9 all pupils within our care are capable of carrying out many practical skills to a very high standard.

Year 7

Pupils study the basics of food hygiene, safety and equipment. They then go on to study healthy eating and the foundation of nutritional knowledge with a focus on protein. It is envisaged that all pupils will participate in practical experiments and/or food handling every week. They will cover the following topics:

  • Food hygiene and safety
  • Skills and use of kitchen tools and equipment
  • Weighing and measuring
  • Nutrition basics
  • Healthy Eating – 5-a-day
  • Children’s health

Year 8

The course continues to emphasise hygiene, safety and healthy eating. Pupils will take part in practical food work together with the necessary theory. The nutrition focus will concentrate on carbohydrates, vitamins and minerals. Staple foods will also be visited. The following will be covered:

  • Essential nutrients for children
  • Pizza
  • Sauces
  • Salad & fruits
  • Rice & potatoes

Year 9

The course introduces an insight into the food industry – batch baking, HACCP etc. It also studies skills and knowledge needed to prepare and present food using a variety of cooking methods. The nutrition focus will be fats. Multi-cultural and fusion cookery will also be introduced. Practical work includes:

  • Sources of nutrients
  • Bread making
  • Recipe adaptation
  • Dishes cooked by different methods e.g. frying, grilling, microwaving etc.
  • A multi-cultural dish

GCSE – Food Preparation and Nutrition

Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.


  • Demonstrate effective cooking and safe cooking skills though planning, by cooking of a variety of food commodities, techniques utilising a range of equipment.
  • Understand the functional properties and chemical processes through nutritional content of food and drinks.
  • Understand the relationship between diet, nutrition and health, identifying the effects of a poor diet.
  • Understand the economic environment, ethical and socio-cultural influences.
  • Demonstrate the functional properties of food, sensory qualities and microbial food safety.
  • Explore a range of ingredients and processes from different culinary traditions.
  • Develop an interest in the creative aspects of food.
  • Enjoyment of food.
  • Make connections between theory and practice.
  • Apply knowledge and understanding to other subjects.

To enhance the food safety and hygiene aspect of the GCSE all students will study for their Level 2 Food Safety and Hygiene Certificate from the Chartered Institute of Environmental Health.

Course Structure and Assessment

Food preparation skills are integrated into five sections:

  1. Food, nutrition and health
  2. Food science
  3. Food safety
  4. Food choice
  5. Food provenance

Written Examination
(1 hour 45 minutes, 50% of grade)

Assessing pupils’ theoretical knowledge of food preparation and nutrition from sections 1-5 (above).

Non-Exam Assessment
(50% of grade)

Task 1: Food investigation – pupils’ understanding of the working characteristics, functional and chemical properties of ingredients.

Task 2: Food preparation assessment – pupils’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Pupils will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

Key Stage 5 – WJEC Level 3 in Food Science and Nutrition

Course Requirements

It would be advantageous for students to have studied the subject at GCSE and have attained a grade B or above. However with a degree of competence in science, maths and English students should be able to cope with the varied and interesting demands of the subject.

Why study Food Science and Nutrition?

This is an exciting new course which will allow learners to gain a wealth of knowledge about Food Science and Nutrition. They will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food.

There is a strong emphasis on practical work, making this an ideal choice for learners who prefer to learn by doing. You can choose which units they offer, enabling them to tailor the course to suit the needs of their learners, who can study for an Award, Certificate or a Diploma.

Course units

Unit 1 (mandatory): Planning to meet nutritional needs – 12 credits
Unit 2: Developing practical food production skills – 15 credits
Unit 3: Ensuring food is safe to eat – 12 credits
Unit 4: Experimenting to solve food production problems – 12 credits
Unit 5: Current issues in consumer food choice – 12 credits

Qualification Route

Award: 12 credits
Mandatory unit

Certificate: 24 credits
Mandatory unit + one optional unit

Diploma: 48 credits
Mandatory unit + three optional units

Beyond Lincoln Minster School


Food is an essential element of society coupled with the increasing need to feed our growing population it is becoming more to the forefront in our society’s needs. Specialists in the field of food will be needed now and in the future to enhance and develop techniques and processes. This will allow for sustainable food production and promote the need to eat a healthy diet, which will assist in the general health of the nation and the world.

The subject of food technology can be studies at range of institutions and offers the ability to gain BSc, MSc through to PhD. These qualifications are actively sought by employers both within the food industry and elsewhere.

There are a wide range of careers that require the skills taught in Food Technology, these include:

  • Hotels, restaurants, catering outlets or starting a business. To include
    industrial mass catering. All of which have the opportunity to progress into supervisory roles and management.
  • With extensive experience there are some opportunities in consultancy.
  • Jobs are available in most areas of the country as food manufacturers are found throughout the UK. Retail posts tend to be head-office based, often in London.
  • Public sector posts with government agencies, such as the Food Standards Agency, and in local authorities.

Senior School Curriculum

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