Food Nutrition
Our Curriculum Aims:
Food and Nutrition will enhance pupils knowledge and understanding of what constitutes a healthy balanced diet and good nutrition. This includes the Eat well guide, energy balance and the role of nutrients in a balanced diet. We aim for the pupils to understand the relationship between diet, nutrition and health including the physiological and psychological effect of poor diet and health.
Pupils will develop a range of different practical skills and make a repertoire of predominantly savoury products which meet current guidelines for healthy eating. Pupils will 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.
Food hygiene and safety is taught as an integral part of every lesson when preparing, cooking and serving food.
Understand seasonality and food environmental factors.
Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
Understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
Key Stage Three Curriculum Overview
Year 7 Pupils will follow a rotation where they will study the following topics alongside Product Design for approximately 1/3 of the year which covers HT 1 and 2, HT 3 and 4 and HT 5 and 6 respectively
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Name of topic |
Key Content of the Topic |
Assessment points |
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HT 1 |
Introduction Healthy eating Key skills |
Healthy eating |
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HT 2 |
Food safety Food science Function of ingredients |
Hygiene and safety |
End of unit test Practical assessment FEDS
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HT 3 |
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As above depending on the rotation. |
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HT 4 |
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HT 5 |
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As above depending on the rotation. |
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HT 6 |
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Year 8
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Name of topic |
Key Content of the Topic |
Assessment points |
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HT 1 |
Introduction Energy Macronutrients Micronutrients |
Knife skills |
Research task |
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HT 2 |
Food science Pasta Project |
Carbohydrates |
End of unit test Practical assessment FEDS
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HT 3 |
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As above depending on the rotation. |
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HT 4 |
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HT 5 |
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As above depending on the rotation. |
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HT 6 |
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Year 9
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Name of topic |
Key Content of the Topic |
Assessment points |
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HT 1 |
Introduction Food and the environment
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Vegetable curry |
Practical assessment Nutritional analysis of cottage pie |
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HT 2 |
Function of ingredients Traditional Food Project |
Fresh filled pasta making – ravioli and tortellini |
Practical assessment Traditional Foods Assessment Project
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HT 3 |
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As above depending on the rotation. |
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HT 4 |
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HT 5 |
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As above depending on the rotation. |
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HT 6 |
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What can parents do to support their sons?
Being able to cook healthy nutritious meals is an important life skill and we are pleased to be able to help your son with this. All our recipes can be found on the office 365 system, we could encourage pupils to practice recipes at home and play an active role with cooking at home. Pupils need to be organised in ensuring that they have the correct ingredients for their lessons. Pupils should bring a suitable apron and container for each practical lesson.
Years 7:
https://www.nutrition.org.uk for information on healthy eating and researching independent learning tasks.
Years 8 and 9:
https://www.ifst.org/lovefoodlovescience For food science times (gelatinization, emulsification, coagulation)
www.bbcgoodfood.com for recipe ideas when designing products
www.deliciousmagazine.co.uk and www.bbc.co.uk/food for further research and idea generation
GCSE Course Followed: Food Preparation and Nutrition
Specification: AQA (syllabus code 8585)
This GCSE is an exciting and creative course, which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.
At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
The course is broken down into five core topics: - Food, nutrition and health, Food science, Food safety, Food choice, Food provenance. This option is assessed through 50% Controlled Assessment, which involves two investigations.
Task 1 is a Food Investigation (1,500–2,000 words) including photographic evidence of the practical investigation where students' understanding of the working characteristics, functional and chemical properties of ingredients is demonstrated.
Task 2 is a Food Preparation Assessment where students' knowledge, skills and understanding in relation to the planning, preparation, cooking, and presentation of food and application of nutrition related to the chosen task is assessed. Task 2 includes a 3 hour practical exam.
The remaining 50% is assessed through a 1 hour 45-minute written exam, which includes 20 multiple choice questions. Extra support with be given to the students where appropriate through after-school sessions to further develop their knowledge and practical skills within the subject.
Key Stage Four Curriculum Overview
Year 10
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Name of topic |
Key Content of the Topic |
Assessment points |
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HT 1 |
Food nutrition and health |
Nutrients Nutritional Needs and Health Obesity, cardiovascular health (coronary heart disease (CHD) and high blood pressure), bone health (rickets and osteoporosis), dental health, iron deficiency anaemia, Type 2 diabetes. |
Multiple end of topic tests
Practical skills assessment |
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HT 2 |
Food science |
Pupils need to understand why food is cooked and how heat is transferred to food (conduction, convection, radiation) Pupils need to understand the functional and chemical properties of food and the following processes:- protein denaturation, protein coagulation, gluten formation foam formation. Gelatinisation, dextrinisation, caramelisation shortening, aeration, plasticity, emulsification enzymic browning, oxidation. |
Multiple end of topic tests
Practical skills assessment
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HT 3 |
Food safety |
Food spoilage and contamination |
Multiple end of topic tests Practical skills assessment
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HT 4 |
Food Provenance |
Environmental impact and sustainability |
Multiple end of topic tests |
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HT 5 |
Food choice |
Factors which influence food choice |
Multiple end of topic tests Practical skills assessment |
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HT 6 |
Mini NEA 1 trail |
Food Investigation |
trial Exam |
Year 11
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Name of topic |
Key Content of the Topic |
Assessment points |
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HT 1 |
NEA 1
NEA 2 |
10 hours food investigation |
1500 NEA 1 practical investigation write up |
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HT 2 |
20 hours |
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HT 3 |
Section B demonstrating practical skill, 3 to 4 dishes |
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HT 4 |
Section D 3 hour practical exam |
20 A4 page NEA 2 portfolio |
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HT 5 |
Revision |
Revision all 5 topic areas using exam questions, tests |
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HT 6 |
NA |
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GCSE exams |
Recommended Revision Guides for GCSE
Students have accounts for ‘Dynamic Learning’ through which they can access an e-book with exam questions and mark schemes.
Collins revision guides are available to buy from the department.
Collins AQA GCSE Revision Food Preparation and Nutrition
The recommended text books for the course are listed below
AQA GCSE Food preparation and Nutrition (Alexis Rickus)
AQA GCSE Food preparation and Nutrition (Anita Tull)
CGP also do a GCSE Food Preparation and Nutrition revision guide
Further resources are available on Office 365.
Support available for GCSE Students
Pupils are free to use computers in F1 to complete work during lunchtime extra practical session will also be provided for pupils where it is needed. Lunchtime revision sessions will be available before mock and GSCE exams.