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Food Preparation & Nutrition

Curriculum Intent

The Food Preparation and Nutrition department is committed to delivering a dynamic, engaging, and practical curriculum that empowers pupils to develop essential life skills around food and nutrition. Our aim is to inspire pupils to become confident, competent, and creative cooks who understand the impact of food choices on their health, wellbeing, and the environment. 

Pupils will learn to prepare, cook, and present a variety of dishes, applying scientific knowledge of nutrition and food safety. They will explore food origins, sustainability, cultural influences, and ethical considerations to make informed decisions that reflect their own needs and those of society. 

Our curriculum is designed to build progressively over five years, starting with foundational skills and knowledge at Key Stage 3 and culminating in the practical and theoretical demands of the GCSE Food Preparation and Nutrition course. Through practical lessons, research, and project-based learning, pupils will develop problem-solving skills, independence, and resilience, preparing them for further education and diverse career pathways within the food industry and beyond. 

The food department consists of two well equipped practical rooms and one technician room. We are very fortunate enough to also have a food technician to support in lessons.  

The food department consists of: 

  • Mr Ahmed – Head of Food  
  • Mrs Harrison- Teacher of Food  
  • Miss Longshaw-Teacher of Food 
  • Mrs Kaur- Food technician 

 We will: 

  • Encourage pupils to understand the relationship between diet, nutrition, and health, promoting lifelong healthy eating habits. 
  • Develop practical skills in food preparation, cooking techniques, and presentation, emphasizing safety and hygiene at all times. 
  • Explore food provenance, seasonality, and sustainability, helping pupils appreciate ethical and environmental impacts. 
  • Foster creativity by challenging pupils to design, make, and evaluate dishes for different needs. 

Curriculum Implementation

Key Stage 3

Pupils build foundational skills in food hygiene, nutrition, and practical cooking. They learn about food groups, dietary needs, and develop the ability to follow and adapt recipes safely. Lessons include: 

  • Basic knife skills, cooking methods, and kitchen safety. 
  • Understanding Macro/Micro nutrients and the Eatwell Guide. 
  • Exploring cultural foods and food origins. 
  • Investigating seasonality, Food provenance  and sustainability 

Key Stage 4 – AQA GCSE Food Preparation and Nutrition

The course develops knowledge of nutrition, food science, food safety, food choice and food provenance alongside practical cooking skills. Pupils will: 

  • Apply scientific principles to understand how ingredients interact. 
  • Develop advanced cooking techniques and presentation skills. 
  • Investigate food provenance and sustainability issues in depth. 
  • Complete a non-exam assessment involving practical food preparation and a portfolio demonstrating research, planning, and evaluation. 

During Year 10 students will have regular assessments during each term relating to the theoretical knowledge they have learned during the term.  

Year 11 students will be assessed in the following:  

  • Written Examination: Tests theoretical knowledge of nutrition, food science, safety, choice and food provenance. A 1 hour 45-minute paper worth 50% of the final grade.  
  • Non-Exam Assessment (NEA): Practical task and portfolio work assessing cooking skills, creativity, and application of knowledge in planning and evaluating food dishes. 2 set tasks that will be completed during the autumn and spring terms of year 11. This will account to 50% of the student’s grade.  

Independent Study 

  • KS3: Homework tasks to reinforce nutritional knowledge and practical skills through research and requiring students to prepare ingredients for practicals. 
  • KS4: Regular assignments to support exam revision and practical project development, encouraging independent learning. 

Skills for Success

Throughout the course, pupils develop essential life skills including: 

  • Organisation and time management in the kitchen. 
  • Problem-solving and adaptability during practical cooking. 
  • Communication and teamwork during group activities. 
  • Critical thinking and decision-making through recipe adaptation and evaluation. 

Career Opportunities

Studying Food Preparation and Nutrition opens pathways to careers such as: 
Nutritionist, Dietitian, Chef, Food Scientist, Food Technologist, Hospitality Manager, Health Educator, Food Writer, and many more roles within the dynamic food and health industries. 

Contact the Head of Department

For further information: please contact Mr A Ahmed