Food technology


The Food Department at MACS provides a hands-on approach to food preparation, safety and nutrition.  We promote positive messages about healthy eating and believe school is an ideal place to encourage good choices in food.  The Department plays a leading role in promoting a whole school approach to food and fitness.

The Food Department use their knowledge and experience to stimulate and support students of all ages and abilities.  We offer a range of studies, including vocational courses, which attract a wide number of students that prepares them well for life skills and the world of work.

Food Technology

Year 7 follow a starter-skills module to prepare for design tasks which develops skills in teamwork and communication, use of equipment, weighing and measuring. During the module students will complete tasks on their own eating patterns and develop an understanding of the importance of a Healthy Diet.

The focus then for all Key Stage 3 projects is:

  • Exploring and developing design ideas
  • Making and evaluating food products 

Examples in year 7 include an innovative sandwich linked to healthy eating, a rice/pasta bowl using the Eat well Plate as a resource, and a fruit salad taking appearance, flavour and texture into consideration. Pupil’s will also make cakes and work out the cost of making these.

The Year 8 module focuses on the baking, developing sills in various methods of making and the importance of accurate weighing and measuring. Pupils’s then design a celebration cake which incorporates all skills developed during the module and consolidates the design process.  This module enables pupils to experience the application of CAD/CAM in the production of the final product, and complete a numeracy task to compare the cost of a variety of cakes.

The Year 9 module is a practical based module which builds on knowledge gained in Year 7 and Year 8 to help consolidate pupils understanding and appreciate the importance of a balanced diet.  Pupils have the opportunity to explore a variety of ingredients to develop several nutritious dishes, incorporating essential food hygiene practices .This project incorporates ICT to enable students to analyse the nutritional value of recipes and numeracy to cost the making of the recipes.  Progression of skills developed in Year 7 and 8 will allow pupils to become more confident in the preparation of food.

Incorporated into all these modules is teaching and raising student awareness of the importance of health, safety and hygiene in food preparation. 

Examples in Year 9 include Pasta Bolognese, Chicken Curry and Hunters Chicken.


Students are assessed on a variety of tasks to meet the National Curriculum programs of study. Tasks include practical and written tasks, Students are made aware at the start of the module on what they are being assessed on and have the opportunity to assess their own work.

Year 10/11 – WJEC Level 1 /2  Hospitality and Catering

Budding Chefs can opt for a course in Year 10 which introduces them to the World of Hospitality and Catering. The course is suitable for all abilities; the only request is an interest in Food and a willing to try many new ingredients and recipes.

The course is taught through developing practical skills using a wide range of ingredients, various culinary skills and cooking methods.

During the course students will gain knowledge of the Hospitality Industry, Food safety and Nutrition. Students will have the opportunity to visit a range of different Catering Establishments and gain an insight on how they operate.


 Students have to complete two pieces of controlled assessment which include written case studies and practical outcomes. Both pieces of assessment have to be completed under timed and controlled conditions.

Homework Policy

Homework is set regularly and is designed to complement learning within the school.  It aims to develop skills which enable students to become independent learners. Tasks vary but may include planning and preparing for a practical lesson, research for a project or finishing class work.  Non-completion of homework is followed up by subject teachers using appropriate sanctions. 

How parents can best support their children

  1. Ensure that students are prepared for practical lessons
  2. Check homework diaries for work that has been set
  3. Talk at home about food and healthy eating choices, and encourage them to help in the kitchen with meal preparation