Food Preparation & Nutrition

Creative Arts Faculty

Why do we learn this subject?

In Food Preparation & Nutrition, pupils build powerful knowledge and learn distinctive ways of thinking, communicating and solving problems. The curriculum is ambitious for all pupils and is designed to build confidence, independence and readiness for the next stage.

Our curriculum journey

Year 7 – Nutrition & Healthy Eating

Pupils develop an understanding of healthy eating, nutrition and food safety through practical cooking activities. They learn essential preparation and cooking skills whilst exploring the Eatwell Guide, key nutrients and balanced diets. Through designing, making and evaluating dishes, pupils build confidence, independence and responsibility whilst developing the knowledge needed to make healthy food choices for themselves and others.

Year 8 – Eggs & Poultry

Pupils explore food provenance, food science and sustainability through the study of eggs and poultry. Practical lessons develop technical cooking skills and safe food handling whilst encouraging pupils to consider ethical food production, animal welfare and informed consumer choices. Pupils investigate how ingredients function, where food comes from and how scientific principles apply to cooking, helping them become knowledgeable and responsible consumers.

Year 9 – Global Gastronomy

Pupils investigate international cuisines, food traditions and cultural influences on food choice through increasingly challenging practical activities. They develop higher-level cooking skills whilst exploring provenance, sensory analysis and global food cultures. Through studying food from around the world, pupils develop independence, cultural awareness and an appreciation of diversity while building the knowledge and practical skills required for GCSE Food Preparation & Nutrition.

Year 10 – GCSE Food Preparation & Nutrition

Pupils begin the Eduqas GCSE course by developing a deeper understanding of nutrition, food science, provenance and food choice. Through practical investigations and technical cooking challenges, they learn how ingredients function and how food impacts health and wellbeing. Pupils develop confidence, independence and scientific understanding whilst building the knowledge and practical skills needed for the GCSE Non-Exam Assessments and written examination.

Year 11 – GCSE Food Preparation & Nutrition

Pupils complete the Eduqas GCSE course through two Non-Exam Assessments and preparation for the final examination. They investigate food science, nutrition and menu planning whilst refining practical skills, analysing results and evaluating outcomes. Through increasingly independent work, pupils apply their knowledge to real-world food challenges, developing resilience, technical competence and informed decision-making while preparing for further study and careers in food-related industries.

Knowledge that connects our curriculum

Practical skills, nutrition, food science, provenance, safety and evaluation. These ideas are deliberately revisited so that pupils remember more and make increasingly sophisticated connections.

How pupils get better

Pupils improve in Food Preparation & Nutrition through explicit teaching, modelling, purposeful practice, retrieval of prior knowledge, increasingly challenging application, feedback and opportunities to explain, evaluate or refine their thinking.

Reading, vocabulary and communication

Pupils are taught the vocabulary and forms of communication that matter in Food Preparation & Nutrition. They read and interpret appropriate texts, questions, sources, instructions, data or representations and learn to communicate ideas accurately.

How we know pupils are learning

Teachers use day-to-day formative assessment, questioning, retrieval, pupil work and appropriate summative assessment to identify what pupils know, address misconceptions and plan next steps. At Key Stage 4, assessment also prepares pupils for the requirements of their qualification.

Beyond the classroom

practical cooking, food investigation and links to health and hospitality.

Where can this subject take me?

This subject develops knowledge and transferable habits valuable for nutrition, dietetics, hospitality, catering, food science and public health.

How families can support learning

Regular attendance, discussion about current learning, reading and completion of home learning all make a difference. Subject support includes Google Classroom, GCSEPod where relevant and Food a Fact of Life. Google Classroom remains the first point of access for home learning.