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Food and Nutrition

Curriculum Intent

It is my overriding wish to see all our students become confident, organised, adaptable, creative and independent members of their communities. Learning about food will help them achieve these aims.

They will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love for cooking in our students will also open a door to one of the greatest expressions of human creativity. Learning how to cook is a crucial life skill that enables them to feed themselves and others affordably and well, now and in later life.


The course at KS3 introduces the students to the main aspects of food from a theoretical and practical perspective and allows them to develop the skills and knowledge that will impact on their futures.

They will:

  • Gain an understanding of, and have the opportunity to, apply the basic principles of nutrition and healthier eating.
  • Prepare and cook a range of sweet and savoury recipes whilst also learning how and why the following tasks are undertaken: -
  • Washing up and cleaning down within a group & or as individuals.
  • Using a range of kitchen utensils and equipment safely.
  • Applying heat in different ways.
  • Using their awareness of taste, texture, appearance and smell in order to help them decide how to ‘season’ dishes and combine ingredients.
  • Apply the basic principles of food safety.
  • Work independently and as a team.
  • Gain an understanding of the source, seasonality and characteristics of a broad range of ingredients.


At KS4, the students are given the option of continuing to study food at GCSE level.

They will:

  • Expand and further develop their understanding and proficiency in all KS3 areas highlighted above.
  • Undertake a ‘scientific food investigation’ which will assess the learner’s knowledge, skills and understanding in relation to scientific principles that underlies the preparation and cooking of food [15% of total GCSE mark].
  • Undertake a ‘food assessment’ that will measure the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food [35% of total GCSE mark].
  • Undertake a written examination that will contain compulsory, structured, short and extended response questions assessing areas such as, nutrition and health, food science, food safety, food choice and food provenance [50% of total GCSE mark]. They will also be given the opportunity to become fully involved in the planning, preparation and execution of the following extracurricular activities:
  • Providing food and drink for the annual whole school ‘awards ceremony’.
  • Providing food and drink for at least two ‘performing arts’ events per year.
  • Providing food and drink for the annual ‘Yr6 open evening’.
  • Providing any number of buffets to staff and or other dignitaries.
  • Entering external catering competitions.
  • Providing food and drink for the annual ‘school culture day’.


Curriculum Overview

Department Staff:

Mr P Ehlke-West - Teacher of Food and Nutrition
Miss R Kelly - Teacher of Art and Food and Nutrition


Careers in Food