Food and Nutrition


Food Technology is a successful department which proves to be very popular with our students. Pupil uptake at KS4 is consistently higher than the national average and results commonly position the department amongst the highest performing subjects in the school.

A new and exciting curriculum in ‘Food and Nutrition’ is now being taught throughout the school. Pupils are taught the scientific principles behind food and nutrition and how to use a variety of cooking techniques. They look at the economic and sustainability issues within the subject, as well as investigating the source, seasonality and characteristics of a broad range of ingredients.

Practically, they will prepare and cook food as well as being able to make informed choices about their own healthy and varied diet. They will 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 ingredients/recipes).

Extra-curricular activities and visits:

Our pupils are always keen to get involved in the extra-curricular activities offered by the department. In many cases the fun and competitive tasks are sure to draw a crowd, whilst in some instances pupils attend to improve their culinary knowledge and expertise. Activities include:

Inter House Bake Off – a competition that is witness to the culinary skills being expressed in a variety of ways. Enjoyment is had and thoroughly appreciated by all.

Ice Breakers – As part of the Ice Breaker event and led by our older mentors, our new Year 7’s are given the opportunity to take part in a biscuit making competition where they are assessed on edibility and original designs.

Holiday revision school – as exam season approaches intervention sessions are held for those students who, for various reasons, may have fallen behind or those who simply want extra revisions sessions or to revisit topics in which they feel less confident. The sessions offer a pupil centred approach as sessions are based on the students’ needs. Despite being offered in the school holidays, these sessions are traditionally well attended and contribute significantly to the impressive results achieved.

Barcelona - In June 2018 our trip, which will be open to all year groups from Years 7 - 10, will allow language skills to be developed, cultural experiences to be gained and a cookery lesson for all which will enhance practical skills ready for GCSE by acquiring an understanding of the Spanish cuisine.


There are 2 classrooms that are fully functioning classroom kitchens with workable practical space for 20 pupils in each. Both rooms are equipped with essential cooking utensils for every pupil to access and as a department there are utensils available to support practical development.


Formally, students are assessed in their knowledge, understanding and cooking capabilities. A range of assessment methods are used which range from theory based knowledge quizzes, a portfolio of their project work and public presentations of practical dishes.

Informally each lesson pupil progress is assessed using the department system of blue, bronze, silver and gold. This may be based on pupils understanding, the quality of their work or the level of the challenge. The pupils are familiar with this system and find it useful to track their progress at any given point.

Schemes of Work: Hyperlink to SoW

Throughout KS3 pupils will learn how to cook healthy dishes and develop their culinary skills by acquiring a knowledge of the main commodities: Meat, Fish, Eggs, Milk, Cheese, Bread, Pastry, Pasta, Fruit and Vegetables. Scientific principles will be investigated to allow pupils to fully understand the functional properties of food. For example; experimenting with the pH levels of food and preventing enzymic browning; to analysing the chemical properties of raising agents.

Year 7:

Lets Get Cooking – The main focus of this module is to allow pupils to experience a range of practical skills and develop their confidence when cooking, as well as introducing sensory analysis.

Year 8:

Healthy Me – The main focus of this module is in relation to the Eatwell Guide and its importance for us as a nation. Pupils learn about food miles and the impact of food on the environment. (Food Provenance and Food Security)

Year 9:

Food Commodities and Skills – Food Commodities are the main focus with investigation into the nutrition of these foods. Pupils then progress on to develop their preparation and technical skills in order to prepare them for the GCSE options.

Year 10 & Year 11 course:


The following units of work are covered:

  • Section A Nutrition
  • Section B Food: food provenance and food choice
  • Section C Cooking and Food Preparation
  • Section D Skills Requirements: preparation and cooking techniques

Throughout KS4 there are 3 formal assessments which assess pupils’ skills and understanding in the above topics. Assessments and their weighting towards the final GCSE grade are as follows:

1: Food Preparation and Nutrition – 50% of total GCSE.

A theory based unit which is assessed in the summer of Year 11.

Assessment overview: 1 x written paper. 1 hour 30mins. Total marks available 100.

2: Food Investigation - 15% of total GCSE.

A food investigation task to focus on scientific principles.

Assessment Overview: Non-examined assessment (NEA). Total marks available 80.

3: Food Preparation – 35% of total GCSE

A 3 hour practical examination to showcase and demonstrate cookery skills and a variety of techniques.

Assessment Overview: Non-examined assessment (NEA). Total marks available 105.