Students explore ingredients, cooking methods, cultural cuisines and nutrition through a fully practical programme that emphasises safety, hygiene and creativity. Across all year groups, learners work towards nationally recognised qualifications including AQA Unit Awards in areas such as Basic Food Hygiene, Cooking a Lasagne, Foreign Cookery, Pastry Making, Kitchen Equipment, and cultural cookery units.

At Key Stage 4, students also complete BTEC Home Cooking Skills and Preparing Food units, enabling them to demonstrate competence, apply practical techniques, and work towards meaningful accreditation. Our curriculum is designed to broaden students’ understanding of foods from around the world while helping them develop essential preparation, organisation and kitchen‑safe practices.

If you require any further information about the Food Technology curriculum, please contact Fiona Steel fiona.steel@lionheart.iow.sch.uk.