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Food Preparation & Nutrition

KS3 Year 7

Autumn

Pupils will Gain a basic understanding into effective and safe cooking. Developing basic knowledge

and understanding of the functional properties and nutritional content of food and drinks.

Pupils will carry out a range of practical tasks to prepare and cook set dishes. Pupils will carry out

theoretical learning which relate to the practical they have taken part in and evaluate their efforts

throughout.

Spring

 Pupils work on a rotation through Food, Textiles and 3D Design therefore this will be repeated each

term

Summer

 Pupils work on a rotation through Food, Textiles and 3D Design therefore this will be repeated each

term

KS3 Year 8

Autumn

Develop effective and safe cooking skills by planning, preparing and cooking using a variety of

ingredients, cooking techniques and equipment.

Strengthen knowledge and understanding of the functional properties and nutritional content of food

and drinks.

Spring

 Pupils work on a rotation through Food, Textiles and 3D Design therefore this will be repeated each

term

Summer

 Pupils work on a rotation through Food, Textiles and 3D Design therefore this will be repeated each

term

KS4 Year 9

Autumn

Practical and creative elements which focus on providing pupils with the necessary practical skills

and nutritional knowledge they will need before commencing GCSE study. Develop confidence in a

practical environment to carry out technically demanding skills. Pupils will strengthen their skills set

and knowledge around a range of skills such as pastry making, bread recipes and the science behind

these.

1. Food, nutrition and health. 2. Food science. 3. Food safety. 4. Food choice. 5. Food provenance.

Spring

Continue to carry out practical skills such as sauce and pasta making, churros and sweets.

Summer

MOCK ASSESSMENT – WHOLE DEPARTMENT

Pupils will put together a mock portfolio based around multicultural or sustainable cuisine. This will

be moderated and marked within the department, where pupils are expected to create a final dish as

well as a written portfolio.

KS4 Year 10

Autumn

MOCK ASSESSMENT

Pupils will put together a mock portfolio based around NEA 1 Investigation. This will be moderated

and marked within the department, where pupils are expected to investigate a set brief as well as a

written portfolio.

Spring & Summer

Practical and creative elements which focus on providing pupils with the necessary practical skills

and nutritional knowledge they will need before commencing GCSE study. Strengthen confidence in a

practical environment to carry out technically demanding skills. Pupils will evidence their skills set and

knowledge around a range of skills and the science behind these.

1. Food, nutrition and health. 2. Food science. 3. Food safety. 4. Food choice. 5. Food provenance.

KS4 Year 11

Autumn

 NEA 1  September – December

Task 1: Food investigation (30 marks)

Students' understanding of the working characteristics, functional and chemical properties of

ingredients.

Spring

 NEA 2 January – April

Task 2: Food preparation assessment (70 marks)

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking

Summer

WRITTEN EXAM PREP

Subject content areas

3.1 Food preparation skills

3.2 Food, nutrition and health

3.3 Food science

3.4 Food safety

3.5 Food choice

3.6 Food provenance

3.7 Food preparation and cooking techniques