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Stewards Academy

Stewards Academy

Science Specialist

Food Technology

Subject Intent

Cooking meals from scratch is a life skill, we aim to equip pupils with the knowledge, understanding and skills required to cook and apply the principles of nutrition and healthy eating. If pupils learn to cook a variety of foods, they are more likely to make better food choices and understand healthy eating. Across the curriculum we aim to instil a love of cooking, one of the greatest expressions of human creativity.


  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. 

  • Develop knowledge and understanding of the functional properties of food groups. 

  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. 

  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices. 

  • Recognise the environmental impact of food production and farming practices. 

Brief outline of work being studied by pupils in year 7, 8 & 9

To understand the basic skills and techniques required for cooking, following the eatwell guide.

Enable pupils to learn where food comes from, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.

Year 7 Unit Titles Year 8 Unit Titles Year 9 Unit Titles
  • French toast 

  • Vegetable cous cous 

  • Bread rolls 

  • Pasta salad 

  • Wedges with a dip 

  • Spicy rice 

  • Vegetable stir fry 

  • Fairy cakes 

  • Omelette 

  • Vegetable chow mein 

  • Bread based pizza 

  • Tomato and cheese pasta bake 

  • Parmentier potatoes 

  • Vegetable paella 

  • Vegetable masala 

  • Butterfly cakes 

  • Frittata 

  • Sweet and sour vegetable noodles 

  • Garlic doughballs 

  • Mac n cheese 

  • Potato salad 

  • Spaghetti bolognaise 

  • Chicken curry 

  • Chilli con carne 

  • Cottage pie 

  • Shortcrust pastry pinwheels 

  • Swiss roll 



 Brief description of the departments homework policy for pupils in year 7, 8 & 9

Students are expected to a container for their food each lesson, basic ingredients are provided for all pupils. In addition they may bring in ingredients from home to enhance their dishes, details will be placed on Classcharts each week.

Year 7 Homework Tasks

Year 8 & 9 Homework Tasks

  • Key word research 

  • Knowledge organiser quiz 

  • Menu planning activity 

  • Key word research 

  • Knowledge organiser quiz 

  • Menu planning activity 

  • Recipe research 

  • Food mileage activity 

  • Time plan for dish of choice for assessment 


Key Stage 4


Students follow the WJEC food and catering Level two vocational Qualification. 

The qualification provides a foundation of knowledge, understanding and skills that are required by the Hospitality and catering industry. Pupils have the opportunity to develop a variety of skills including food preparation and cooking, organisation, time-management, planning, communication and problem solving. 

The course is made up of two units:  

Unit 1: The Hospitality and catering industry, pupils will learn about different parts of the hospitality sector, front of house and kitchen operations, the needs and requirements of customers, issues related to nutrition and food safety and what makes a business successful 

Component/unit 1    

What is assessed: 

How will it be assessed: 


Component/unit 2   

What is assessed: 

How will it be assessed: 



Homework policy for pupils at KS4

Pupils have regular homework in the form of quizzes and embedding activities along with a formal written assessment each half term and a practical assessment which they will need to plan and prepare for.