“Cooking is an art, but all art requires knowing something about the techniques and materials.”
Nathan myhrvold
At King’s, we believe that Food Technology is a vital subject that not only equips students with essential life skills but also promotes creativity, independence, and critical thinking. A high-quality food education empowers students to make informed food choices, understand the science of nutrition, and develop confidence in preparing balanced meals. Our curriculum is designed to provide a solid foundation in food preparation and nutrition, while also encouraging innovation and cultural appreciation through food.
From the start of their learning journey, students explore the fundamentals of hygiene, food safety, nutrition, and cookery techniques. As they progress, they learn to prepare a variety of dishes, adapt recipes, and apply theoretical knowledge practically. Food Technology at King’s supports students in developing a deep understanding of the cultural, environmental, and ethical factors that influence food choices in the 21st century.
We aim to foster a passion for food and nutrition that goes beyond the classroom, empowering students to make healthier lifestyle choices and preparing them for future careers in food science, catering, hospitality, and beyond.
We strive to ensure all pupils:
Gain confidence in the kitchen through hands-on experience.
Understand the principles of nutrition and healthy eating.
Learn a wide range of cooking methods and food preparation techniques.
Develop knowledge of global cuisines and the social and cultural impact of food.
Consider sustainability, food provenance, and environmental responsibility in food production.
Build independence, resilience, and problem-solving skills through practical tasks.
At King’s, we prioritise subject-specific vocabulary. Each learning cycle introduces a “Key Word” to develop language and literacy in the context of food education. Students receive knowledge organisers with essential terms and definitions and are expected to use this terminology consistently in both practical and written work. Repetition and retrieval strategies support all learners, including those with SEND, to embed and recall technical terms.
Students learn to plan meals, conduct evaluations, adapt recipes, and analyse the nutritional content of dishes. Through feedback and self-assessment, they refine their practical outcomes and build confidence. Research tasks on food trends and cultural dishes encourage curiosity and promote independent thinking. GCSE students gradually transition from teacher-led projects to independent planning and execution of tasks, fostering resilience and accountability.
Food Technology challenges students to develop precision, discipline, and reflection - essential skills that link directly to our ASPIRE values. Lessons encourage students to strive for excellence, address misconceptions through regular formative feedback, and commit to improvement. Practical assessments are supported with pre-planning, skill-building sessions, and reflection tasks to ensure every student has the opportunity to succeed.
We celebrate the rich diversity of global cuisine and explore how culture, religion, and geography influence food choices. Students gain insight into food from a variety of world regions and take part in themed cooking projects that promote inclusivity and broaden cultural awareness. Educational visits, guest speakers, and enrichment activities further enhance their understanding and appreciation of the wider food landscape.