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Food & Nutrition

“Food is our common ground, a universal experience.” – James Beard

 

Subject Overview
Food & Nutrition equips students with essential life skills to prepare them for healthy, independent living. At Key Stage 3, students are introduced to practical cooking skills and nutritional understanding, fostering an appreciation for food provenance, sustainability, and wellbeing. The subject forms a critical part of our curriculum, encouraging students to make informed decisions about diet and lifestyle.

Curriculum Intent
Our curriculum aims to develop students who are confident and competent in the kitchen. We focus on teaching them about nutrition, hygiene, seasonality, and global food issues while giving them practical experience in preparing nutritious meals. Students learn to make informed food choices, appreciate the importance of sustainability, and build the foundations for lifelong healthy habits. The subject also supports wider school values such as responsibility, resilience, and 

Curriculum Implementation
In Key Stage 3, all students follow a rotating programme that introduces them to the fundamentals of food hygiene, safety, and cooking techniques. Lessons combine theory with hands-on practical work, focusing on nutrition, balanced diets, and cultural diversity in food. Students prepare a range of sweet and savoury dishes, gradually increasing in complexity. The scheme of work aligns with the National Curriculum for Design and Technology (cooking and nutrition strand), incorporating healthy eating messages and cross-curricular links to science and PSHE.

Curriculum Impact
Student progress is assessed through practical outcomes, written evaluations, and end-of-unit quizzes. We monitor skill development, understanding of nutrition, and the ability to work safely and independently. Through regular feedback and reflective practice, students gain confidence and proficiency. Many students go on to choose Food Preparation & Nutrition at GCSE.

Key Stage 3 (Years 7–8):
Topics Covered:

  • Basic kitchen safety & hygiene
  • Introduction to nutrition and the Eatwell Guide
  • Food provenance and sustainability
  • Sensory analysis
  • Basic cooking techniques (e.g. knife skills, baking, boiling, frying, grilling)
  • Dishes include: fruit salads, scones, pasta salads, stir fry, curries, and more.

Skills Developed:

  • Independent preparation of dishes
  • Understanding of food groups and balanced diets
  • Evaluating outcomes and modifying recipes
  • Teamwork and time management

Assessment:

  • Practical cooking assessments
  • Written reflections and evaluations
  • Quizzes on nutrition and food safety

Key Stage 4 (Years 9 - 11):
Courses Offered:

  • AQA GCSE Food Preparation and Nutrition
  • WJEC Level 1/2 Vocational Award in Hospitality and Catering

AQA GCSE Food Preparation and Nutrition
This course equips students with a solid understanding of nutrition, food science, food provenance and practical cookery skills.
Assessment Structure:

  • Non-Exam Assessment (NEA) – 50%
    • Task 1: Food Investigation (15%)
    • Task 2: Food Preparation (35%)
  • Written Exam (1 hour 45 minutes) – 50%
    • Covers food science, nutrition, food provenance, food safety, and food choice.

WJEC Level 1/2 Vocational Award in Hospitality and Catering
This course is ideal for students who enjoy practical work and are considering a career in the hospitality or catering industries. It offers a balance of practical and theoretical knowledge related to the sector.
Assessment Structure:

  • Unit 1: The Hospitality and Catering Industry – External Written Exam (40%)
    • Assesses understanding of the industry, job roles, working conditions, and health & safety.
  • Unit 2: Hospitality and Catering in Action – Internally Assessed Practical Project (60%)
    • Students research, plan, prepare, cook and evaluate dishes to meet specific dietary and client needs.

Key Stage 5 (Years 12–13): (if applicable)
Course Overview:

A vocational course combining food science, nutrition, and practical skills. Equivalent to one A-Level and accepted by universities and employers.

Curriculum Summary:

  • Year 12 – Unit 1:
    Meeting Nutritional Needs of Specific Groups
    Nutrients, diet planning, health conditions, practical cooking tasks.
    (Assessed by exam + internal coursework)
  • Year 13 – Units 2 & 3:
    Ensuring Food is Safe to Eat – Food safety, hygiene, legislation.
    Experimenting to Solve Food Production Problems – Scientific investigation, testing ingredients.
    (Both assessed by controlled coursework tasks)

Assessment:

  • 50% external (exam/controlled assessment)
  • 50% internal (coursework and practical work)
  • Graded: Pass – Distinction*

Progression:

  • University: Nutrition, Dietetics, Food Science, Public Health
  • Careers: Nutritionist, Food Technologist, Environmental Health
  • Apprenticeships: Food manufacturing, health and wellbeing

Enrichment Opportunities

  • Extra-curricular cooking clubs
  • Masterclasses and themed events (e.g., World Food Day)
  • Competitions such as The Rotary Young Chef
  • Visits from local chefs and food professionals

Curious about the curriculum

Looking for something to read

  • Salt, Fat, Acid, Heat by Samin Nosrat
  • The Science of Cooking by Dr. Stuart Farrimond
  • Food Rules by Michael Pollan
  • BBC Good Food magazine
  • Nutrition facts on NHS and British Nutrition Foundation websites

Resources and Facilities
Fully equipped food room with multiple workstations

  • Specialist equipment (blenders, ovens, induction hobs)
  • Fridge/freezer storage
  • Access to digital learning platforms for recipe logging and nutrition analysis

Contact Information
If you'd like to find out more contact Ms G Briggs, Subject Leader on gbriggs@forest.academy