NRC Secondary – Food Technology

Key Stage 3

About the Course

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

What will students learn?

  • Pupils will be competent in using a range of cooking techniques.
  • Selecting and preparing ingredients.
  • Understanding of the source, seasonality and characteristics of a broad range of ingredients.

How will students be assessed?

By the end of Key Stage 3 pupils are expected to know, apply and understand how to use a range of skills and processes relating to the Food Technology Programme of Study.

Key Stage 4

About the Course

At New River College we deliver two Food Technology courses:

BTEC Hospitality

The BTEC First Certificate in Hospitality provides students with the knowledge and practical skills required by the hospitality industry.

Jamie Oliver Home Cooking Skills

This qualification aims to provide knowledge and understanding and confidence to cook meals at home, including:

  • an understanding of how to economise when planning a meal,
  • an ability to transfer skills to different recipes,
  • an ability to inspire others by transferring knowledge.

What will students learn?

BTEC Hospitality

  • Investigation into the hospitality and catering industry, including knowledge of products, services and support in the industry.
  • Preparation, cooking and finishing food.
  • Contemporary world foods.
  • Healthier foods and special diets.
  • Planning and running a hospitality event.

How will students be assessed?

Both the BTEC Hospitality course and the Jamie Oliver Home Cooking Skills course are assessed by coursework completed throughout Key Stage 4.