Food Preparation & Nutrition

Our Food curriculum equips students with essential life skills by teaching them how to cook and apply principles of nutrition, healthy eating, and food science.

We aim to instil a love of cooking as a creative expression while ensuring pupils can prepare affordable, nutritious meals for themselves and others. This foundation empowers students to make informed choices about health and opens pathways to further study and careers in food-related industries.

At Key Stage 3, pupils receive 18–20 hours of practical cooking and nutrition as part of the Design Technology curriculum. They learn a repertoire of savoury dishes and develop competence in key techniques such as ingredient selection, safe food hygiene, using equipment, seasoning, and adapting recipes. Progression across Years 7–9 builds confidence and creativity, moving from basic skills to exploring diverse culinary traditions and understanding diet, nutrition, and health. By the end of KS3, students have a secure grasp of seasonality, food sources, and healthy eating principles.

At Key Stage 4, students can opt for GCSE Food Preparation and Nutrition, a rigorous course combining practical skills with theoretical knowledge. Learners deepen their understanding of food science, nutrition, and the socio-economic, environmental, and cultural factors influencing food choices. They also explore global cuisines, develop advanced cooking techniques, and prepare for non-exam assessments that require applying functional and nutritional knowledge. This curriculum not only prepares students for success in exams but also equips them for careers in hospitality, catering, nutrition, and food technology.

For further details...

For further details of our Food Preparation and Nutrition curriculum please contact (coming soon).

Click HERE (coming soon) to download the Food Preparation and Nutrition curriculum overview.