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Food and Nutrition

Overview of KS3

KS3 is about establishing safe and hygienic practices in the kitchen and developing a wide range of practical skills, covering meat and vegetable preparation, cooking methods such as baking, roasting and frying as well as learning about a wide range of small tools and electrical equipment such as the electric mixer and food processor. Skills also cover basic techniques of food preparation eg slicing, dicing, chopping and many more as well as methods of cake, pastry and sauce making.

Year 7 we cover a design course similar to the other DT subjects, cooking nine recipes and also having nine design lessons where they follow the design process to design a batch of nine buns and decorate them in the way they choose, based on research within their family.

In Year 8, pupils cook for two weeks then have a theory lesson each half term for the full year. They learn basic nutrition and about the eat well guide as well as choosing healthy drinks, snacks and breakfasts. Pupils also learn a wide range of practical skills.

In year 8 ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.

In Year 9 pupils can opt to study either Food Preparation and Nutrition or Level 1/2 Award in Hospitality and Catering.

For further information about the Food Preparation and Nutrition Course please continue on this page.
If you would like more information about the Hospitality and Catering Course please visit the Hospitality and Catering page from the subjects page.

In Year 9 Food Preparation, pupils begin the GCSE course to gain an in-depth understanding of nutrition and food choices for a range of special diets. They learn how to use software to analyse and adapt their own recipe by modelling. Pupils develop an understanding of food safety which is reinforced through practical lessons. Pupils also research British and a variety of foreign cuisines, giving them an insight into each culture.

Pupils carry out experiments in groups to investigate the properties of ingredients and how they affect recipes, they also learn a wide range of practical skills throughout the year.

In year 9 ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.

Overview of KS4

The GCSE Food course is called Food Preparation and Nutrition. Pupils who have studied either Year 8 or 9 food courses are very well skilled to attain high grades in this course, but by Year 10 if they are interested in Food, they are taught the basics and catch up, while those budding chefs can challenge themselves with more complex recipes.

The course covers all aspects of food preparation, cooking methods as well as detailed nutrition that would put them in an excellent position to use their knowledge in subjects such as Childcare, Health and Social Care, Sports Nutrition, Biology and any of the caring professions. They also learn a wide range of practical skills.

In KS4 ingredients are provided at least once each half term for pupils to investigate recipes in groups which they eat and feedback results to their group. Ingredients are provided for these tasks.


Grade Ladders

Grade ladders show the skills/content that a pupil is required to demonstrate to reach each particular grade. These can be used by pupils and parents in targeting what they need to do to make progress in each subject.

Extended Writing
Practical


Curriculum Intent

Please be aware these documents are only draft versions.

Food and Nutrition/Hospitality and Catering