Food & Textiles Technology

Department staff:

Mr G Littlewood: Subject Leader

Mrs L V Jones: Assistant Subject Leader

Mrs S F Warren: Subject Leader: Health and Social Care

Mrs J E Burns

Mrs K Thompson

Mrs L Hopson: House Tutor Leader

Mrs E Wright

Mrs G Hepworth

Mrs G Rhodes: Department technician


Key Stage 3:

Overview of the course

Through a variety of creative and practical activities, students will be taught the knowledge, understanding and skills needed to design and make. Students will acquire a broad range of subject knowledge and practical skills.   As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating, instilling a love cooking and developing a range of life skills.


What will I learn?

·      a wide range of practical cooking skills and techniques and the use of different equipment;

·      the main nutrients, the jobs they do and the main food sources;

·      how to adapt recipes to fit in with the dietary guidelines;

·      the source, seasonality and characteristics of a broad range of ingredients.

·      how the food industry develops new products;

·      to taste and compare food products using sensory evaluation;

·      how to design and develop new products;

·      creative design skills.

·      the functions of ingredients in food products;

·      how to analyse and evaluate food products.

·        a wide range of  practical making skills including: how to sew by hand and use a sewing machine;

·        how to work safely with textiles equipment;

·        how to design a textiles product;

·        how to apply decorative techniques.

·        how to use a computerised sewing machine;

·        the differences between natural and man-made fibres;

·        how fabrics are constructed;

·        what is an image board and how this can inspire designing;

·        how to evaluate and appraise a textiles item;

·        how computer aided design and computer aided manufacture are used in the textiles industry;

What will I do?

·      develop a wide range of practical skills;

·      use a  range of tools and equipment;

·      develop design ideas

·      investigate, analyse and evaluate;

·      learn the technical knowledge of ingredients and materials


Year 7

·   A skills based course learning key making skills

Year 8

·   Design and make a flavoured bread product

Year 9

·  Design and make a nutritious and creative

savoury tray bake


Year 7

·   Make juggling balls with a drawstring bag;

·   Design and make a bookmark.

Year 8

·   Design and make a decorative cushion cover.

Year 9

·   Design and make a functional door stop



Key Stage 4: Food and Textiles


GCSE Food Preparation and Nutrition

Overview of the course

Food Preparation and Nutrition is a creative and academic subject which you will be learning-through-making. You will be given the opportunity to develop and practise a wide range of skills along with having a greater understanding of nutrition, the science behind food as a material and wider environmental aspects associated with food. The GCSE course promotes independent thinking, forward planning and organisational skills. Through making, the course embraces and emphasises understanding of, and enjoyment of, British and International cuisines.  You will study:

  • Food Preparation Skills
  • Food Nutrition and Health
  • Food Safety
  • Food Science
  • Food Provenance
  • Food Choice


Assessment details

50% Non-examination assessment           50% Examination

Examination board: AQA Food Preparation and Nutrition


GCSE Textiles Technology

Overview of the course

The Art and Design Textiles course is a very exciting, practically based and creative subject that encourages:

  • Developing practical skills to produce quality textiles products
  • Investigating methods to colour, decorate and stitch products
  • An understanding of fibres, yarns and fabrics
  • An interest in studying a range of textile designers

You will produce a major practical portfolio and complete an externally set assignment, there is no examination for this course.

Assessment details

100% Controlled Assessment

Examination board: WJEC Art and Design: Textiles


BTEC Home Cooking Skills (Level 1 & 2)

Overview of the course

This is a practical course that aims to give the knowledge, skills and confidence to enjoy cooking meals for yourself and others. You will learn a range of skills from making bread to creating impressive desserts. The course involves cooking every week and learning about ingredients/processes.  You will be taught many cooking skills by following new and exciting recipes. In addition you will learn about nutrition, sourcing food, hygiene and food safety.  The course is based on the chef Jamie Oliver’s belief “that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and well-being”.

Examination board: Edexcel: Home Cooking

Assessment details: 100% Coursework


Useful Subject Links:

BBC Bitesize: GCSE Food Technology Revision

BBC Bitesize: GCSE Textiles Technology Revision

Nutritional analysis software

Ridgwell nutritional analysis software