Food Preparation & Nutrition

At Ballard, we aim to provide a safe, challenging, positive and creative working environment, which encourages every pupil to work to the best of their ability in Food Technology.

Food Technology at Ballard is taught in such a way that it allows pupils to be informed through a range of learning styles and activities. We want them to become independent learners.

We ensure that pupils gain experience of transferable skills and keep abreast of current food and health issues, which seem to be increasing year on year.

“Food forms an integral part of our lives and fostering a better understanding of its preparation, safety, production, healthy eating and nutrition is an integral part of what Food Preparation and Nutrition offers.”

Julia Le Good, Head of Food Preparation and Nutrition

“Food Tech is fantastic – he has a new love of cooking.”

Ballard parent

Upper Prep

Pupils will plan, prepare and cook activities, which cover aspects such as safety, hygiene and working procedures in the classroom. Practical lessons cover the making of bread, fruit salad, cookies, muffins and pizza and high fibre dishes.

In Year 8, pupils have an introduction to the four different methods of cake-making. They use research from various sources to help in the selection of ingredients. They use sensory evaluation and gain an understanding of social, moral, ethical and sustainable issues. Practical lessons include the making of fairy cakes, rock buns, swiss roll, gingerbread, decorations and marbelling techniques.


At Ballard, the senior course ensures that pupils learn the planning, preparation and practical skills required for GCSE.

Other areas include:

  • Recognition of target groups and special diets, researching and analysing data.
  • Generating and selecting dish solutions and product evaluation
  • Product making and planning
  • Use of tools and equipment
  • Mixing, shaping, preservation, finishing methods, cooking methods
  • Properties of food, nutrients and their nutritional value
  • Sustainability of ingredients
  • Safety and hygiene in the production of a food product
  • IT applications to enhance practical work
  • Scientific function and physical characteristics of food ingredients and their applications
  • Knowledge of health and safety in the food industry.

GCSE in Food Preparation & Nutrition

Years 10 and 11 pupils will study the AQA GCSE in Food Preparation & Nutrition. They will be expected to plan, prepare and make a range of high-quality products. This will take the form of a report, together with practical work with food, leading to a final food exam making three dishes (35%). They will be expected to write a report on the functional, physical and chemical characteristics of a food (15%). They will also sit a written exam worth 50% of the total marks.