Meet the Department


Mrs R Alm Curriculum Leader
Mr C Keighley Technician


Subject Overview

KS3 Cookery and Nutrition offers students the opportunity to prepare and cook a variety of predominantly savoury dishes. They will learn about where food comes from; how to maintain a healthy and balanced diet through good nutrition; how to plan and prepare nutritious meals on a budget and explore the working characteristics of ingredients through scientific food investigations. Learners will explore the sensory characteristics of food through analytical and evaluative work.

This is an exciting and practical curriculum area that is supported through theoretical work. Practical work will be assessed via teacher feedback and self-assessment. Learners will be assessed via a design and make assignment at the end of each rotation in Food. The design and make assignments will promote challenge, creativity, food styling and give learners the opportunity to show-off their technical skills.

Curriculum Map

KS3: Cookery and Nutrition

KS3: Cookery and Nutrition

Y7: Where Food Comes From

Learners will be introduced to Cookery and Nutrition and will learn: how to apply Personal Hygiene and Food Safety effectively; the consequences of poor Personal Hygiene and Food Safety; how to store foods correctly; key food temperatures including the Danger Zone, where ingredients come from; Healthy Eating and the Eatwell Guide.

They will also be introduced to knife skills and will prepare and cook a variety of food products such as Sweet/Savoury Scones, Fruit Salad, Pasta Bake, Seasonal Cous Cous Salad, Chicken/Haloumi Goujons, Vegetable Soup, Muffins and Bolognese Sauce.

Food Science Investigation: Learners will investigate emulsification through the production of home-made butter.

Design and Make Activity: Learners will Design and make a nutritious healthy packed lunch that is suitable for a child. Some seasonal ingredients and local produce should be used.

Y8: Baking and Budgeting

Learners will build on the skills taught from Y7 to develop their understanding on Nutrition. They will learn: what Macronutrients and Micronutrients are; the implications of a high sugar/fat diet and study how to establish good eating habits; the difference between saturated and unsaturated fat, about Fats and Oils, and how to interpret Reference Intakes (RIs) and Food Labels to make informed decisions about the foods they eat. Learners will assimilate how to apply costing and nutrition to plan affordable and nutritious meals; develop their practical skills and produce more baked goods acquiring the food science and functions of ingredients used in bread making and sponge cakes.

Learners will make a range of food products such as Smarties Cookies, Bread Rolls, Pizza, Swiss Roll, Paella, Chili Con Carne and develop knife skills by practising different types of Vegetable Cuts (e.g., julienne, brunoise).

Food Investigation: Learners will investigate the functions of different ingredients used in cake making by missing ingredients out.

Design and Make Activity: Learners will Design and make a nutritious canteen meal on a budget. One portion of the meal should cost no more than £2.00 to make.

Y9 Multicultural Food

Learners will build upon their repertoire of recipes that are more skilful and challenging; with a multicultural theme.

They will study: the different factors that affect people’s Food Choices (Religion/Culture/Life Stages/ Affordability/Seasonality/Vegetarianism); Allergies and Intolerances-symptoms, causes, how to prevent cross-contamination of allergens in foods; Obesity and Cardiovascular Disease; Energy Balance; Deficiencies and Malnutrition.

Learners will prepare and cook a range of dishes (predominately savoury) such as: Cheesecake, Danish pastries, Chickpea Curry, Risotto, Beef Stroganoff, Meatballs in Tomato Sauce and Puerto Rican Chicken Casserole. They will extend their knife skills by practising how to make complex garnishes such as a strawberry fan, strawberry rose and an apple swan.

Food Science Investigation: Learners will investigate the best starch-based thickening agent to use in a chocolate sauce.

Design and Make Activity:

Learners will choose one of the following briefs:

  1. Design and make a nutritious multicultural meal that can be eaten at a festival.
  2. Design a two-course multicultural meal to be eaten at a 5-star restaurant. The meal should be catered towards a specific dietary need such as a lactose-free meal or a vegetarian dish.

Key Stage 4 –WJEC GCSE Food Preparation and Nutrition


The EDUQAS GCSE in Food Preparation and Nutrition equips learners with the

knowledge, understanding and skills required to cook and apply the principles of Food

Science, Nutrition and Healthy Eating. It encourages learners to cook, enables them to

make informed decisions about food and nutrition and allows them to acquire

knowledge in order to be able to feed themselves and others affordably and

nutritiously, now and later in life.

The practical lessons are varied and involve making complete dishes to develop practical skills; conducting food investigations to understand the functional properties and working characteristics of ingredients; a skills focus such as deboning a chicken, filleting a fish, practising different icing techniques or specific knife skills.



Learners will explore the principles of food preparation and nutrition in the following areas:

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

They will carry out three assessments:

  • Mock NEA 1 Food Investigation Task
  • Mock NEA 2 Food Preparation Assessment Task
  • Mock Written Exam

The mock exams will assess subject knowledge and understanding in preparation for the NEAs in Y11.


The following summative assessment will take place in Y11:

  • Non-examination Assessment 1: The Food Investigation Assessment
  • Non-examination Assessment 2: The Food Preparation Assessment
  • Written Examination: Principles of Food Preparation and Nutrition


EDUQAS GCSE Food Preparation and Nutrition

Non-examination Assessment 1 (NEA 1): The Food Investigation Assessment (8 hours)

15% of qualification

A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

The NEA 1 will be conducted during the Autumn term.

Non-examination Assessment 2 (NEA 2): The Food Preparation Assessment (12 hours)

35% of qualification

Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

The NEA 2 will be conducted during the Spring term.

Written Examination: Principles of Food Preparation and Nutrition (1 hour 45 minutes)

50% of qualification

This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content:

  • Section A: questions based on stimulus material.
  • Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

The written examination will take place during the summer term.

Extra Curricular Opportunities

Year 11 – Monday Masterclass: 3.35-5.00

Year 7 –  Wednesday Cookery Club: 3.35-5.00

 Helpful websites

GCSE Revision Resources


Gastrolab (Food Science videos):

GCSE Food Preparation and Nutrition videos:

Love Food Love Science:

Knowledge Organisers:

BBC Class Clips:


There is a wide range of revision materials available on ‘Show My Homework’ including a digital copy of the illuminate text book; and a class code to access SENECA.


Cooking Videos:

Cooking Skills:

BBC Food Techniques:


 Healthy Eating Resources:

Eatwell Guide:

Healthy Eating for Teens:


Change4life (easy ways to eat well and move more):


For further information on the curriculum please email

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