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 | ✔ from Sept 2027 |
* 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
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
***From September 2027***
Our Level 3 Food Science & Nutrition is a Alternative Academic Qualification (AAQ). It equips learners with the knowledge, understanding and practical skills to explore the relationship between food, nutrition, health and wellbeing. Learners develop their understanding of nutritional needs throughout life, food safety, food production and the science behind food preparation. The course combines practical and theoretical lessons, developing research, analytical and problem-solving skills. Throughout Years 12 and 13, learners are assessed through a combination of written examinations and non-examination assessments (NEAs), providing a strong foundation for further study and careers in food, nutrition and related industries.
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.