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Food Prep & Nutrition

Food Preparation and Nutrition in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways, as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Our curriculum aims to inspire, challenge and develop independence, whilst equipping students with the knowledge and skills required to create, cook and evaluate their own dishes. The curriculum will develop knowledge and skills to allow students to make a range of nutritious meals inspired from dishes from around the World. Additionally, students will gain knowledge of the importance of nutrition and health impacts. They will develop their awareness of the source, seasonality and the impact food has on the environment. The curriculum is designed for students to develop and progress within 7 key concepts of knowledge which underpin our subject; Nutrition & Diet, Science of Food, Where Food Comes From, Factors affecting food choice and Food preparation and cooking.

The Core Concepts 

  • Food preparation skills
  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance
  • Food preparation and cooking techniques

Key Stage 3

At Key Stage 3, Food Preparation and Nutrition is taught within the Design & Technology Curriculum, which can be viewed here

Key Stage 4

Board: AQA
Food preparation and Nutrition – (8585)

AQA GCSE Food Preparation and Nutrition The Food Preparation and Nutrition GCSE follows the AQA specification and focuses on developing students’ skills and knowledge in a food preparation environment

Courses start in Year 10 with a number of focused practical tasks and projects designed to raise students’ skill levels and Develop knowledge and understanding of the core concepts.

The coursework (Non Examined Assessment) is worth 50% of the final mark and begins in September of Year 11 and continues to the end of the Spring Term. Students select one of the three contexts set by the exam board and explore and develop their own range of dishes to meet the context. Students are set a number of interim deadlines during this time and are provided with support materials and assessment information to enable them to maximise their marks.

The rest of Year 11 is directed towards revision activities and preparation for the final exam.

Key Stage 5

In the Sixth Form, students can opt to take the Cooking for College option as part of their enrichment activities.