Food Preparation and Nutrition

Welcome to the Food Department


Who We Are
Mrs C Nicol - Curriculum LeaderCooking and nutrition


As part of their work with food, pupils should be 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

Pupils will be taught to:
• 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

Key stage 4
The GCSE subject content sets out the knowledge, understanding and skills common to all GCSE specifications in food preparation and nutrition to ensure progression from key stage 3 national curriculum requirements and the possibility of development to further study. It provides the framework within which awarding organisations create the detail of the subject specification. GCSE specifications in food preparation and nutrition must reflect the subject aims and learning outcomes.

GCSE specifications in food preparation and nutrition must equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. They should 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.

In studying food preparation and nutrition, students must:
• Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
• develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
• understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes

AQA G.C.S.E. Assessment Details.
Each student has a written exam 1 hour 45 minutes, this makes up 50% of the marks, and a Food investigation. Pupils also carry out a Food preparation assignment where pupils will prepare, cook and serve a final menu of three dishes plus sides, within a period of 3 hours, planning in advance how to achieve this.

September 2017