Food Preparation and Nutrition

Year 7

In Year 7, the importance of safe working and hygiene practices relevant to the Food Technology room are essential elements in the work undertaken. Pupils learn how to adapt recipes to improve colour, taste and texture and also to achieve compliance with healthy eating guidelines. The main nutrients the body requires, and why they are needed; the main sources of those nutrients and what a deficiency can lead to are also studied. In an age when time seems at a premium, pupils will become more aware of the role convenience foods have in our diet and how it is possible to integrate their use wisely in the planning of meals.

Practical work, for which pupils provide their own ingredients, is carried out on a regular basis. Pupils have the opportunity to learn and experience the basic culinery skills which they will build on in later years.

Pupils will make good use of the ICT resources especially provided for Food Technology.

Assessment / Homework

Pupils will complete a variety of assessments and will be set specific targets to raise their overall achievement and attainment levels. Homework is set on an occasional basis and is closely related to classroom activity.

Year 9

The Food course in Year 9 allows pupils to look at topical issues related to food. These will include organic foods, food provenance, vegetarianism, genetic modification, animal welfare issues and special diets, for example the case of coeliacs. The work undertaken will enable pupils to practise many skills, including sensory analysis and product evaluation. Practical work will allow for consolidation of skills acquired in Year 7 and the opportunity to extend these further through good time management.

Pupils will continue to make good use of ICT resources and, using their own research, will be expected to enhance their knowledge of current issues , for example food spoilage bacteria.

Key Stage 4

The GCSE specification in Food Preparation and Nutrition will equip pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage pupils to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways, as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Aims and learning outcomes

In studying Food Preparation and Nutrition, pupils must:

• demonstrate effective and safe cooking skills by planning, preparing and cooking, using a variety of food commodities, cooking techniques and equipment

• develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks

• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

• understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices

• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

• 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


Work is assessed on an on-going and regular basis, using examination board standards and criteria. Information is fed back to pupils to ensure that requirements are properly understood, and that progress can be maintained and encouraged.

A 90-minute Food Preparation and Nutrition examination accounts for 50% of the overall mark, whilst a Food Investigation Task of 15% and a Food Preparation Task of 35% make up the 50% coursework element of the subject.


Homework is set on a regular basis, most often taking the form of additional or extended reading, or research. Work is marked using the same standards and criteria as for class work.

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