Food Preparation and Nutrition

Curriculum Overview - Food Preparation and Nutrition

Curriculum Intent:  

Food Preparation and Nutrition puts students’ personal and academic development at the centre of our planning. Students will learn a variety of culinary skills which can be directly applied to their everyday life. The department designs outstanding lessons that aim to facilitate independence in practical and creative application of learned theory and skills. We aim to spark passion for cooking, whilst also fostering attitudes that allow appreciation and respect for nutrition, as well as cultural and religious cuisines around the world.  

We aim to make all lessons a positive and engaging experience with a focus on developing confidence and skills in a culinary setting. Through exposure to different ingredients, cuisines and nutritional theory we aim to develop our students’ views and understanding of the world and its cultures. Students reflect on their dishes by being challenged to think about the function and role of different skills and key ingredients.  


Year 7 leads to an understanding of the importance of health and safety, use of equipment and techniques. Knowledge of skills to create practical dishes independently and reflect on their progression of the skill in question, with preparation for their Year 8 journey. 

Year 8 builds on nutritional guidelines introduced in year 7 and leads to a focus on factors that affect food choice, cultural adaptations of recipes and knowledge of sustainability in the food industry. 

Year 9 leads to an overall competency of cooking skills and nutritional knowledge in order to be able to successfully complete the GCSE. For students not continuing with the GCSE course they will have gained valuable skills that can be applied to their everyday life.  

Year 10 allows students to explore their understanding of individuals with specific dietary needs through planning their recipes, demonstrating appropriate skills and evaluating their dishes according to the needs of the target group. They build upon their prior knowledge of nutrients, their functions and sources. Students explore the importance of evaluating dietary needs and how to adjust a recipe to cater to different individual diets.  


Year 11 students are encouraged to investigate functional and chemical properties of carbohydrates, proteins, fats, oils, acids, alkalis, enzymes, heat transfer. They learn how to evaluate micro-organisms and explore the science behind food safety. Our students will understand the relationship between diet, nutrition and health, including the physiological and psychological effects of different diets and health. They will also demonstrate effective and safe high-level cooking skills by planning, preparing dishes using a variety of cooking techniques and equipment. 


Curriculum Implementation:  

Year 7 is designed to build foundational knowledge that prepares students for their KS3 journey in Food Preparation and Nutrition. They learn the government guidance on healthy eating, the key nutrients that make up the Eatwell Guide, as well as food provenance and the functions of ingredients. Students will learn how to follow a recipe that aids their understanding of knife skills, health and safety in the kitchen and flavour combinations.  

Year 8 is delivered within a 12-week module designed to develop students understanding of nutrition and the life cycle of food. Students will build on their understanding of nutrients from year 7 and explore cultural factors that affect food choice. Students will explore product development, an introduction to food science and sustainability to aid their understanding of the journey of food.  

Year 9 is designed to embed key knowledge from years 7 and 8. Students will explore the impact of life stages on food choice, as well as the cultural factors that impact on individual diets. Year 9 allows students to build on their learning from Year 8 in understanding the food science behind key products that are made. Students will learn the structure of a menu and the factors that impact recipe development.  

Students across Key Stage 3 will complete practical lessons a minimum of 4 times in a 12-week module. They will be taught the process of following a recipe, how to use basic equipment and adapt recipes based on factors that affect food choice.  

Year 10 is designed to explore the factors that affect food choice in more detail. Students will learn about the cost of food, as well as cultural/ethical reasons that impact food choice. Our students will be able to create dishes that reflect their learning on macro and micronutrients, as well as the function of key ingredients. Year 10 prepares our students to grow as mature and upskilled cooks, ready for Year 11. 

Year 11 builds on prior learning from KS3 and year 10. Our students will learn in more detail about microorganisms and the science behind yeast, moulds and bacteria. They learn about food provenance and sustainable methods of farming, as well as transportation of food and food miles. Our students are encouraged by this year to create, implement and analyse their own recipes. 

 Course Content – Food Preparation and Nutrition’

AQA | Food Preparation and Nutrition | Subject content | Food, nutrition and health 

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