Food & Nutrition

Curriculum Vision

Our vision is to cultivate a generation of students who are knowledgeable and passionate about food, nutrition, and culinary arts. Through our curriculum, we will empower students with an understanding of healthy, balanced diets that will support their well-being throughout their lives. Our curriculum will inspire students to create healthy, nourishing, and exciting meals, fostering a love for cooking and eating well. Students will gain a deep appreciation for the sources of their food, including the cultural and diverse backgrounds that enrich our culinary landscape. By exploring the science of how ingredients work together, students will develop the knowledge needed to prepare the best possible meals. Our goal is to inspire a lifelong passion for food that promotes health, creativity, and cultural awareness, preparing our students for a future where they can make informed and inspired food choices.

Curriculum Intent

Our Food Preparation and Nutrition curriculum is designed to equip students with the knowledge, skills, and inspiration to make informed, healthy, and sustainable food choices throughout their lives. Rooted in a passion for cooking, nutrition, and cultural diversity, the curriculum empowers students to understand the science behind food and the impact of dietary choices on personal and societal wellbeing. 

Through engaging, practical, and theory-based learning, students will explore the principles of nutrition and balanced diets, develop essential culinary skills, and gain a deep appreciation of food provenance and cultural influences. The curriculum fosters creativity in the kitchen, confidence in meal preparation, and a commitment to lifelong healthy eating habits. 

Our aim is to nurture curious, health-conscious, and culturally aware individuals who are prepared to take responsibility for their own health and contribute to a broader understanding of food in a global context. We strive to inspire every student to enjoy cooking, embrace food diversity, and value the role of nutrition in a healthy, fulfilling life. 

It is the food with which you furnish your mind that determines the character of your life

Dr Emmet Fox

 

 

The Key Stage 3 Food curriculum aims to provide students with the essential knowledge, skills, and understanding to make informed decisions about food, nutrition, and cooking. Students will develop practical skills in food preparation and cooking, while exploring a wide range of ingredients and cooking techniques. Through hands-on activities, they will learn to design, plan, and evaluate dishes, fostering creativity, teamwork, and problem-solving. The curriculum encourages healthy eating habits, food safety, and sustainability, preparing students to make positive choices for their health and well-being, both now and in the future.

Course Description:

This GCSE is underpinned by content areas through which a wide range of practical food preparation skills are taught. The 5 areas are:

  1. Food, nutrition and health

  2. Food science

  3. Food safety

  4. Food choice

  5. Food provenance

Assessment:

One written paper (50% of the GCSE) Theoretical knowledge from the 5 areas above, will be examined.

  • 1 hour 45 minutes

  • 100 marks in total

  • 20 multiple choice questions (20 marks)

  • 5 longer questions with sub-sections (80 marks)

Two non-examination assessments (NEA) (50% of the GCSE)

AQA will set three tasks for each NEA from which students will select one task to complete:


NEA 1 Food investigation task (30 marks)

Written or electronic report (1500-2000 words)

Practical exploration of the chemical and functional properties of ingredients in relation to the chosen task. Photographic evidence of investigation outcomes is required.

NEA 2 Food preparation task (70 marks)

Written or electronic portfolio

Applying knowledge and skills in the planning, cooking and presentation of dishes related to the chosen task. A final menu of three dishes in a 3-hour timed practical test is compulsory. Photographic evidence of making process and outcomes is required.

Both NEA are marked by the class teacher and moderated by AQA. All formal board set assessments are completed in Year 11.