Food Technology – KS3

In Years 7 and 8 of Key Stage 3 students complete two terms of Food and Nutrition. In this time they complete four major food projects. As they near the end of Year 8 students opt for the different material areas and can focus in Year 9 on: Food, Textiles and/or Product.

Year 7 Skills Project

Food and Nutrition is introduced to Year 7 pupils by means of a Skills project. The aim of this project is to give students the opportunity to experience and develop basic knowledge and a range of skills, to establish a common base from which students can quickly progress at school and at home and to create an interest and enthusiasm for working with food.

The recipes for these projects can be accessed below:

  • Fruit Crumble
  • Mini Pizza Toast
  • Pasta pot
  • Muffins

Y7 Recipes Basic Skills 17-18


Year 7 Packed Lunch Project

This project is aimed at further expanding students’ skills in planning and making food products. Students have to research nutrition and healthy eating and then apply what they have learned to design and make a packed lunch following government guidelines for healthy eating.

The recipes for these projects can be accessed below:

  • Cereal bar
  • Dips and Dippers
  • Fruit layered dessert
  • Vegetable Couscous pot
  • Milk and Fruit smoothie


Y7 Recipes Packed lunch 17-18

Year 8 Cereals Project

In this project the emphasis is on the importance of cereals in the diet as primary products and their use in secondary processing, specifically wheat and its related products. Students investigate the cultivation, nutritional value and marketing of starchy foods, focusing on bread production and development. They conduct yeast experiments and complete several practical tasks in order to develop their ability to plan, and independently make cereal based foods.

The recipes for these projects can be accessed below:

  • Bread
  • Savoury Bread
  • Pizza
  • Savoury Snack pot
  • Flapjack
  • Brownies


Cereal Foods Recipes

Year 8 Macronutrients Project

The macro nutrients project concentrates on the importance of the Eat Well Guide and ensuring students are able to apply their knowledge when planning and making food choices. The tasks allow for further skill development and new food experiences.

Students will also learn the significance of energy balance and the basic energy requirements of different groups of people.

The recipes for these projects can be accessed below:

  • Bolognese
  • Vegetable Curry
  • Quick lasagne
  • Breakfast biscuits
  • Healthy Tiramisu
  • Mini Carrot Cakes

Year 8 Macro Nutrients Recipes


Year 9 Food and Nutrition – Option

Year 9 Basic Skills

Over 10/12 weeks students follow a structured set of ‘survival skills’. They advance their food preparation and knife skills, they will recognise the importance of hygiene when handling and preparing raw meat and they will understand the need for a range of vegetables in the diet. The students’ progress to produce a successful range of vegetable, pasta, meat and pastry dishes. These are great foundation recipes for the future, which can be adapted and enhanced to suit their developing tastes.

Year 9 Multicultural Project

This is a hugely popular project, allowing pupils to explore an unfamiliar food culture from a country of their choice. Lessons involve tasting exotic foods, investigating the large scale manufacture of multicultural ready meals, trialling chosen recipes and producing visual presentations of their findings.

Year 9 Food Festival Food Project

To end the year pupils are given a booklet and get the opportunity to prepare and make a number of exciting recipes that are tasty and nutritious but can be eaten on the go. This will include a range of healthy salads, meatballs in a tomato sauce, koftas, calzone, falafel and churros.  Students will cook in each of their practical lessons to further develop their practical abilities.

Y9 Basic Skills Recipes

Y9 Multicultural Recipes