Food
Our Food curriculum is designed to inspire a passion for cooking and nutrition, while equipping pupils with essential life skills. Through hands-on practical work and theoretical study, we aim to develop pupils' culinary abilities and understanding of food science.
Curriculum Overview
| Key Stage | Qualification | Taught |
|---|---|---|
| 3 | - | ✔* |
| 4 | GCSE Food Preparation & Nutrition | ✔ |
| 5 | Level 3 Food Science & Nutrition | ✔ |
* In Key Stage 3, Food & Nutrition is taught on rotation with Design & Technology.
Key Stage 3
Pupils explore a range of materials and techniques, learning about product design, engineering principles, and sustainable practices. Projects involve hands-on activities, from concept development to final product creation.
- Download Year 7 Food Curriculum and Assessment Map*
- Download Year 8 Food Curriculum & Assessment Map*
- Download Year 9 Food Curriculum & Assessment Map*
* including Design & Technology
Key Stage 4
We offer two courses in Key Stage 4:
Our GCSE Food Preparation & Nutrition course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It enables them to make informed decisions about food and nutrition. It is taught through a combination of practical and theoretical lessons during Year 10 and then the focus shifts to completing the Non-Examination Assessments (NEAs) and finally, exam preparation in Year 11.
Key Stage 5
Our Level 3 Food Science & Nutrition course is offered as either a one-year certificate or a two-year diploma course, which is designed to offer exciting, interesting experiences through applied learning linked to the study of food. It is particularly suited to learners who enjoy a hands-on practical approach and independent project-style learning. It enables learners to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts and, through ongoing practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
Facilities
Food is taught in two fully equipped kitchens and one designated classroom. We have a full range of equipment from catering style blast chillers to dishwashers. We incorporate modern technologies into our teaching, such as dehydrators and molecular gastronomy, supported by food technicians. Whilst ingredients are provided for class activities and demonstrations via voluntary contributions, pupils are expected to organise their own ingredients for independent practical work.