Food Overview

Why do we study Food and Nutrition? 

KS3  

In line with national curriculum guidelines pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. 

The pupils will be taught the following key topics: 

  • Understand and apply the principles of nutrition and health  
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet 
  • Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes). 
  • Understand the source, seasonality and characteristics of a broad range of ingredients. 

 KS4  

GCSE Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. 

The pupils will be taught the following key topics: 

  • Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.  
  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.  
  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.  
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.  
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food. 
  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.