Food Technology

The Food Technology curriculum at St. Aidan’s links to our whole school curriculum intent statement.

The Food Technology curriculum empowers students with the knowledge and skills to make informed, responsible choices about health, wellbeing, and sustainability—now and in the future. Rooted in our Christian ethos and the vision of “life in all its fullness,” our curriculum encourages curiosity, creativity, and practical competence through hands-on learning that connects science, culture, and care for the environment. Our curriculum is designed to progressively build technical skills, nutritional understanding, and food science knowledge. Students explore the impact of diet on health, food provenance, sustainability, and ethical considerations, equipping them to think critically and act responsibly. Literacy and numeracy are embedded through recipe analysis, planning, evaluation, and practical tasks, while regular opportunities to read and discuss current food issues build wider awareness and confidence. We aim to cultivate resilience, independence, and teamwork through cooking and problem-solving activities, mirroring real-world applications and supporting career exploration in food, health, hospitality, and beyond. Learning is sequenced to support strong recall and retention, using evidence-informed practice to ensure depth of understanding. Ultimately, Food and Nutrition at St. Aidan’s develops students who are skilled, informed, and ready to contribute positively to society—locally and globally—through the choices they make. 

Careers within Food Technology 

Nutritionist, Dietitian, Food Technologist, Chef, Food Product Developer, Food Safety Officer, Health Promotion Specialist, Catering Manager, Food Scientist, Public Health Nutritionist, Sports Nutritionist, Quality Assurance Manager (Food Industry), Environmental Health Officer, School Meals, , lanner, Food Buyer for Retail Chains, Food Journalist or Blogger, Teacher, Regulatory Affairs Specialist (Food Sector), Sensory Analyst,  Community Support Worker (Food and Health Projects), Hospital Catering Manager, Clinical Dietetic Assistant, Recipe Developer, Food Packaging Technologist, Restaurant Manager, Food Marketing Specialist, Agricultural Advisor (Food Production), Culinary Demonstrator, Nutrition Educator, Food Sustainability Officer 

Sustainability within Food Technology 

In our Food and Nutrition program, sustainability guides everything we do. Students learn to cook with seasonal, local ingredients, reduce food waste, and make informed choices that support both health and the planet. We explore the environmental impact of different food systems and promote plant-forward meals. Packaging reduction, energy-efficient cooking methods, and responsible sourcing are part of everyday practice. By connecting nutrition with sustainability, we empower students to think critically about what they eat and how it affects the world around them—equipping them with skills to cook mindfully and live more sustainably, both now and in the future.