Curriculum Overview


Food, Preparation & Nutrition


Pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Key Stage 3:

Understand and apply the principles of nutrition and health -  cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet - become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes] -  understand the source, seasonality and characteristics of a broad range of ingredients.

Year 7 

Theory lessons:  an introduction to healthy eating using the ‘Eatwell Guide’, Food Hygiene, Safety in the kitchen and how to use equipment safely.

Practical cooking lessons:  Fruit Minion - Apple Crumble – Soup -  Pizza Toast – Healthy Breakfast - Fruit and Savoury Scones –Spaghetti Bolognese -  Curry – Seasonal Food e.g. Christmas, Easter cupcakes
2x 100mins per fortnight for 1/3 of the term

Year 8

Theory lessons:   The 4C’ of food safety for Good Food Hygiene, Food Nutrition, Food Provenance.

Practical cooking lessons:  Ratatoulle –Pasta Dishes –. Making Pasta –Sausage rolls –Lasagne –Bread –Pizza –Beef burgers – Seasonal food e.g. Christmas cake, hot cross buns.
2 x 100mins per fortnight for 1/3 of the term (the other 2/3 with DT)

Year 9

Theory is learning about the nutritional value and provenance of food, health issues related to a poor diet, food hygiene and safety, understanding what different nutrients do to support the functions of your body.
In year 9 the dishes are related to the nutrition we are studying at the time, and the skills increased, in year 9 they are expected to be more independent – They make meringues, debone chicken, make pasta, they need to dovetail two different dishes in one session and take more charge of what they are cooking, some of the other dishes they have cooked are:  fish cakes, Chocolate Roulade, Lemon Meringue Pie  
2 x 100mins per fortnight

Key Stage 4 Content:

In year 10 and 11 they will identify healthy eating advice, list the nutrients in food, apply the current healthy eating advice to own needs and describe the functions of nutrients in food. Identify the problems associated with malnutrition and obesity, nutritional needs of different groups of people, create recipes that cater for the nutritional requirements of others.

Identify food is produced in different ways, different influences on the availability of food e.g. seasonality, organic and non-organic food, sustainability, food production, fair trade, organic and other moral, ethical issues. Look at information available to the consumer regarding food labelling, availability, traceability, animal welfare and assured food standards.

Factors that influence food choice, such a specialist diets, different shopping choices, marketing, role models, develop recipes for different dietary/ religious needs, look at costing.

Throughout the course they will be perfecting their skills which will become more complexed such as making eclairs, filleting fish, and learning to multi task when making multiple dishes.

Exam board – AQA Food Preparation and Nutrition (8585)

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:

  • Food nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Upon completion of this course, students will be qualified to go on to further study or embark on an apprenticeship or full-time career in the catering or food industries. As part of our commitment to providing excellent support, we’ve created fantastic free teaching resources and can offer great value professional development courses. We’re also collaborating with publishers to ensure you have engaging and easy-to-use textbooks.

Paper Length of Examination (% weighting) Topics
NEA 1 10 hours - 30 marks 15%

Food investigation. Students understanding of the working characteristics, functional and chemical properties of ingredients
students are expected to produce a report of between 1,500 and 2,000 words.

NEA 2 20 Hours - 70 marks 35%

Task 2: Food preparation assessment. Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. Students are expected to produce a report of no more than 20 A4 pages

Written Exam 1 hour 45 minutes 100 marks 50% of GCSE

Questions • Multiple choice questions (20 marks) • Five questions, each with a number of sub questions (80 marks)


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