Food & Nutrition
Curriculum Intent
Our Food curriculum equips students with the practical cooking skills, knowledge and confidence needed for everyday life and future opportunities. Through the study of nutrition, food science and food choice, students explore how culture, lifestyle, health, ethics and the environment influence the decisions people make about food. They develop an understanding of the wider food industry, including careers in areas such as food product development, nutrition and hospitality, while considering the impact food has on society and the environment. Through practical learning, creativity and critical thinking, we aim to nurture informed, independent and responsible young people prepared for modern life and a wide range of future careers.
Curriculum
Across Key Stage 3, students progressively develop core cookery skills, nutritional knowledge, food safety awareness and practical confidence. At Key Stage 4, students can continue their studies through:
- AQA GCSE Food Preparation and Nutrition
- Level 1/2 WJEC Hospitality and Catering
Assessment
Assessment combines practical cookery tasks, written coursework and knowledge-based activities. Ongoing verbal and written feedback supports progress and skill development. Key Stage 4 students are assessed in line with examination board requirements.
Enrichment Opportunities
Students can extend their learning through a variety of enrichment activities, including after-school cookery clubs, participation in the Duke of Edinburgh Award (Skills section), food-related competitions and national initiatives such as the Guinness World Records ‘Largest Cookery Lesson (Multiple Venue)’.
Supporting Learning at Home
Parents and carers are encouraged to involve students in meal planning and cooking at home. Useful resources include BBC iPlayer, British Nutrition Foundation, Institute of Food Science and Technology, and the AQA and WJEC websites, which provide extensive support materials
