Mission Statement

Food Technology at GSCE and A-level are inspiring and practical Design and Technology courses allowing students to bring out their creativity.

These allow students to develop their application of knowledge and understanding when developing ideas, planning, producing products and evaluating them.

Students will work individually and in teams in order to investigate and experiment with food products and develop their awareness of nutrition, social, moral, cultural and environmental issues in food production.

At A-level, the GCE course is 50% coursework and 50% examined unit over the AS/A2 years. The course is taught and assessed through a substantial amount of practical work covering the following elements:

  • Materials, Components and Application - developing understanding of food science, nutrition and functions of the main food components

  • Design and Market Influences - a broader understanding of the food industry. The analysis and development of food products with reference to socio-economic, environmental and technological factors

  • Processes and Manufacture - food safety, legislation and product promotion

Courses Offered & Unit Work

AS-A2 Design & Technology: Food Technology (AQA) 

Unit Work

Preparing for Sixth Form

Department Highlights

As a department, we are proud of consistently high results in both GCSE and A-level Food Technology. In 2012-13 the GCSE results were 87% A-C and 29/89 achieved A*-A grades. At A-level there was a 100% pass-rate with 50% achieving A*-B and 25% achieving A*-A.

We host an annual ‘Chef of the Year’ competition in conjunction with Alnwick Rotary Club. This is always a huge success with a local chef judging the dishes. The winners and runners up of the 2013 competition took centre stage at the Alnwick Food Festival cooking alongside Jean-Christophe Novelli.

We are keen as a department to relate learning to real life wherever possible so will endeavour to take students on visits where relevant or to bring in guest speakers. A recent visitor from Quorn proved hugely interesting and inspiring to aid understanding in the development of new products.

Staff Contact

Mrs D Murphy (Head of Faculty)


Miss L Taylor

Mrs R Milburn (Leading Practitioner)

Mrs R Makamure