Food and Nutrition

Intent 

The Food curriculum aims to develop students’ practical cooking skills alongside a secure understanding of nutrition, food science, and healthy eating. It enables students to make informed food choices, understand the relationship between diet and health, and gain confidence in preparing a wide range of dishes. 

Students are introduced to key concepts such as the Eatwell Guide, macronutrients and micronutrients, food safety, and food provenance. The curriculum also prepares students for GCSE success by building the knowledge, independence, and evaluative skills required for NEA assessments. 

Implementation 

The curriculum is structured to integrate practical skills with theoretical knowledge, ensuring students can apply what they learn in real contexts. 

Students progressively develop a wide range of skills, including: 

• Use of equipment, shaping and combining ingredients 

• Sauce making, marinating, and tenderising 

• Dough making (pasta and bread), raising agents, and setting mixtures 

• Knife skills (batons, julienne) and vegetable preparation 

• Preservation, pastry, churning, and shortening 

• Advanced techniques such as deboning, piping, and presentation 

Alongside this, students learn key theory, including: 

• Nutrition: macronutrients, micronutrients, minerals, and energy 

• Diet and health: special diets and diet-related illness 

• Food science: heat transfer, functional properties, and cooking methods 

• Food safety: micro-organisms, enzymes, and storage 

• Food provenance: seasonality, British foods, and food processing 

Assessment is embedded throughout: 

• A mini-NEA introduces investigation and evaluation skills 
• NEA 1 focuses on scientific food investigation 
• NEA 2 develops planning, preparation, and evaluation of dishes 
• Revision, mock exams, and exam technique lessons support final outcomes 

Impact 

Students leave the course with: 

• Confidence and independence in a wide range of practical cooking skills 
• The ability to make informed, healthy food choices 
• A clear understanding of food science, nutrition, and safety 
• Strong evaluation and problem-solving skills developed through NEA tasks 
• The ability to produce high-quality dishes with consideration of taste, nutrition, cost, and presentation 

Overall, students are well-prepared for GCSE assessment and equipped with valuable lifelong skills in food preparation and healthy living.