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Food and Nutrition

Exam Board: AQA


Subject Overview


In Year 7, students practise basic skills and recipes to enable them to become accustomed to the equipment in the kitchen. These include baked products, sauces, and pizzas, culminating at the end of the year in the production of a complete main course meal with accompaniments. Students also start to learn the core concepts of food safety, health and nutrition, and environmental issues, such as seasonality. In Year 8, students undertake themed topics, such as Afternoon Tea, in order to build on their core skills from the previous year. This will also allow them to start to explore their creativity by adapting or researching new dishes. By Year 9, students are starting to learn more advanced techniques, in order to prepare those who wish to take on the subject at Key Stage 4. Most KS3 lessons are 'doubles', which allow plenty of time for practical work.

GCSE Food & Nutrition


This course will suit those with a passion for food, and especially benefit students who thrive in a practical learning environment. Students will gain an understanding of nutrition, master culinary skills, appreciate the science of food, and gain an understanding of where food comes from (food provenance). The course will prepare those who wish to go on to train and work in the hospitality industry, which is of such importance in our local area.

The course focuses largely on the practical and theoretical aspects of food preparation in a professional context, as well as a range of general topics linked to the hospitality and catering industry. Areas of study include: food preparation, cooking and presentation, health, safety and hygiene, costing and menu planning, job roles and employment opportunities. Over the course of our two week timetable, students will have 5 hours of lessons. Some of these are 'doubles', giving excellent opportunities for creativity and practical work. The first year of the course provides students with the knowledge and skills to be able to undertake the coursework task and exam which take place in Year 11.

Units and Assessment:

Component 1
In this unit students will learn and be examined on the theory behind food preparation and nutrition. 

Component 2
This unit culminates in a non-examined assessment comprising two tasks involving practical work.

Task 1: Students will carry out an investigation into the scientific principles that underpin the preparation and cooking of food. This task will provide an opportunity to demonstrate and practically apply knowledge and understanding of the science behind cooking. Ingredients will be investigated and students will be able to explain how they work and why.

Task 2: Students plan, prepare, cook and present a 3-course menu. This provides an opportunity to "cook up a storm" and showcase creativity and cooking skills. It could be a street food menu, delicious tapas or a menu for a student on a budget.