Food and Nutrition involves the understanding of diet, health, food choices, safety and processing. Students will develop their knowledge of diet and health by studying a range of different topics in diverse and exciting ways, as well as advancing their practical skills in the kitchen.

The course also covers key life skills such as managing resources and nurturing confidence behind the stove, in order to prepare students for life after Langley.

All of this is carried out in Room 6, a purpose built kitchen with modern equipment, all designed to give the students the closest possible experience of a professional working environment.

Food and Nutrition requires students to regularly bring ingredients to make a range of dishes. Please follow the link below to see the current list of dishes created in Key Stage 3.

Key Stage 3 

Working in rotations over the 3 years, the main focus is to take students from a basic level of skill and understanding, and steadily equip them with the knowledge and confidence in the kitchen to cook for themselves and others in a safe and nutritious manner. The course develops independence and problem-solving, as well as providing the students with a repertoire of recipes that they will be able to refer back to later in life. 

Key Stage 4 

The main focus is to further develop the student’s knowledge and understanding of Food Preparation and Nutrition, coupled with the production of coursework, which fosters a critical and analytical approach to decision making and skills in food preparation and cooking. Coursework currently forms 50% of the overall GCSE result and consequently it is vital that students can demonstrate focus and drive throughout the entire course.

The syllabus over the 2 years of GCSE is usually broken down into the following topics:

• Food Commodities
• Principles of Nutrition
• Diet and Good Health
• The Science of Food
• Where Food Comes From
• Food Preparation and Cooking