KS3 Food Technology Assessment – Bread Rolls Project (Year 7)

This is a complete, ready-to-use Year 7 Food Technology assessment project, perfect for KS3 classrooms. Students design, plan, and make a batch of bread rolls while applying food safety, hygiene, and practical cooking skills.

The resource includes:

• A 10-page student workbook with clear instructions, planning templates, and theory questions.
• Guidance for creative shaping and flavouring bread rolls.
• Sections on food safety and hygiene, including the 4 Cs, personal hygiene, and food poisoning awareness.
• Evaluation prompts to encourage reflection on taste, texture, presentation, and sustainability.
• A success criteria table mapped to KS3 Creative Arts assessment levels.
• Fully adaptable for formative or summative assessment.

Learning objectives:

• Follow a bread recipe safely and accurately.
• Demonstrate creativity in shaping and flavouring bread rolls.
• Apply food hygiene principles effectively.
• Plan and manage a simple production process.
• Evaluate the final product and design a complete meal.

Curriculum links:

• KS3 Cooking & Nutrition
• Food safety & hygiene
• Cross-curricular links: Science (yeast and fermentation), Art (creative presentation), and Health Education

Suggested use:
This project can be completed over 3 lessons:
Introduction, research, and planning
Practical bread-making session
Theory, evaluation, and menu design

A great resource for teachers looking for a hands-on, creative, and assessment-ready Food Technology project for KS3 students.