Significant Aspects of Learning in Food & Health,
including Food & Textile Technologies
Progression can be displayed through adding complexity to subject content and skills to multiple learning contexts
The Food Experience
Tasting, selecting & evaluating
The social context
Religious & cultural influences
Preparing food appropriate to
learning




Developing Healthy Choices

Linking food and health

Decision making

Preparing food appropriate to
Keeping Safe and Hygienic

Principles of food safety and hygiene

Minimising risk

Preparing food safely & hygienically
The Journey of Food
Central to the progression of
learning is the development of
practical, organisational and
problem solving skills
learning
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From farm to fork
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Sustainability

Influences on consumer choices

Preparing food appropriate to
learning
Nutritional Needs
Nutrition HWB 29 - 32
Food and Textile Technologies

Varied diet

Creativity

Individual needs

Design

Stages of life

Dexterity

Preparing food appropriate

Problem solving
to learning

Developing appropriate items
Safe and Hygienic Practices HWB 33
Food and the Consumer HWB 34 – 37
Food and Textiles TCH 10-11
Health and Wellbeing: Food and Health: assessing progress and achievement
This progression framework is a guide which is intended to support practitioners as they consider the evidence of knowledge and understanding, skills, attributes and capabilities
provided by learners as they progress and achieve a level in Health and Wellbeing: Food and Health.
The significant aspects of learning (detailed in the associated professional learning paper) relate to the statements for each level within this progression framework. They should be
considered jointly when assessing progress and achievement.
In order to demonstrate achievement of a level in Health and wellbeing: Food and Health, the learner provides a range of evidence related to the experiences and outcomes
within a level as well as towards learning at the next level.
Early Level
The
Food
Experience
Developing
Healthy
Choices
First Level
Second Level
Third Level
Fourth Level
Tastes and describes a range of
different foods
Tastes and tries a range of
foods and explain their
preferences
Tastes and evaluates a range of
foods using sensory descriptors
Considering the sensory
characteristics of food,
evaluates the appropriateness
of foods in different contexts
Demonstrates an
understanding of the impact of
properties and functionality on
the end products
Matches appropriate foods to a
range of different contexts
Plans and prepares foods for a
variety of contexts
Plans and prepares food and
can explain and understand the
role it has in varied contexts
Demonstrates dexterity and
creativity by applying a range
of techniques and processes to
make food and textile items
relevant to a variety of contexts
Confidently applies specialist
preparation techniques and
processes to make items
relevant to a variety of contexts
Selects a healthy snack
independently
Identifies a range of foods to
be part of a healthy diet
Develops a healthy eating plan
which promotes and
encourages healthy choices
and explains why certain foods
are included
Understands the importance of
current healthy eating advice in
relation to consuming more or
less of identified foods
Analyses and evaluates current
dietary advice
Recognises the link between
food and health
Select sand prepares foods
which encourage a healthy diet
Prepares foods that contribute
to a healthy eating plan
Prepares foods to demonstrate
an understanding of current
healthy eating advice
Applies knowledge and
understanding of nutrition and
healthy eating advice to plan,
prepare and evaluate dishes
Nutritional
Needs
Selects different foods for a
diet which promotes good
health
Recognises that the need for
food changes as we grow and
develop
Understands why different
individuals’ needs for food may
change throughout life and
why they may have restrictions
on what they eat
Demonstrates nutritional
knowledge including energy
balance in a practical context
Applies knowledge of differing
nutritional and dietary needs in
a practical context
Demonstrates how diet related
conditions may affect the
nutritional needs of individuals
Applies existing knowledge to
plan and prepare foods which
meet the needs of individuals
with specific dietary
requirements
Adapts and cooks recipes
based on knowledge of diet
related conditions
Keeping Safe
& Hygienic
Understands the importance of
and carry out daily hygiene
routines
Applies knowledge of hygiene
routines independently
The Journey
from Farm
to Fork
Prepares and tastes foods and
understands that they come
from plants and animals
During a practical food activity,
can describe the journey food
makes from source to plate
Identifies and understands the
importance of safe and
hygienic practices
Explains the importance of
food safety from purchase to
consumption and applies it in
practical situations
Explores food safety risks and
applies this knowledge when
preparing foods
Identifies factors which affect
food choice
Explains a range of factors
which affect food choice
Understands how food choice
may impact on health
Understands how food is
grown and knows what is
available locally and across the
seasons
Evaluates the environmental
impact of food production
Critically evaluates the impact
of technology on the
nutritional value of food
Begins to understand the local
and global impact of the food
they eat
Discusses and understands
how advertising may influence
their food choices
Recognises and understands
that consumers are a target
audience who can be
Explains factors which
influence consumer choice
Applies knowledge about
influenced by advertising
Food &
Textile
Technologies
Develops ideas and solves
simple problems through
discussion using a food or
textile context
Develops and uses simple
problem solving and evaluative
strategies to meet design
challenges with food or textile
focus
Demonstrates an
understanding of food labelling
information and how to use it
to make informed healthy
choices
Uses the information on food
packaging to make informed
choices when preparing and
cooking foods
Develops and uses problem
solving and evaluative
strategies to meet design
challenges with food or textile
focus
Using creativity, plans,
develops, makes and evaluates
food or textile items
consumer rights and
responsibilities and where to
get help
Evaluates the information on
food packaging in relation to
legal requirements
Designs, plans, produces and
evaluates increasingly complex
food or textile items
Applies skills of critical thinking
when evaluating the design
features and effectiveness of
everyday products and how
these products meet the needs
of the user
Applies knowledge of colour
theory to a food or textile item
or when using technology
Those statements which have been italicised represent those duplicated in the Technologies experiences and outcomes