Food & Nutrition

"By instilling a love of cooking in pupils will also open a door to one of the greatest expressions of human creativity”

Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and healthily, now and in later life.

Qualifications can be taken in GCSE Food and Nutrition and BTEC Home Cooking.

Food and Nutrition Curriculum Rationale

KS3
KS4
Staff

Curriculum Overview for Year 7 Food & Nutrition

Curriculum Overview for Year 8 Food & Nutrition

Curriculum Overview for Year 9 Food & Nutrition

All pupils study Food and Nutrition at Key Stage 3. Pupils learn a wide range of practical and organisational skills enabling them to produce high-quality food products which meet nutritional targets and promote good health.

Pupils will work with a range of foods to experience first-hand the working characteristics and processing techniques used when making food products. As well as developing a sound knowledge and a wide range of practical skills, there will be opportunities for investigation of recipe ideas, experimentation, testing and exploration.

Year 7 dishes include: Tortilla Triangles, Couscous Salad, Fruit Crumble, Oaty Biscuits, Puff Pastry Tart, Honey Soy Chicken, Dhaal,Veggie Chilli and Chicken Zinger Nuggets.
Year 7 Food & Nutrition Dishes and their Allergen Content
Year 8 dishes include: Seasonal Curry, Aloo Channa Chatt, Spaghetti Bolognese, Chelsea Buns, Pizza, Swiss Roll, Quesadillas and Falafel Wrap.
Year 8 Food & Nutrition Dishes and their Allergen Content
Year 9 dishes include: Chocolate Brownies, Lasagne, Macaroni Cheese, Fruit Tart, Sausage Rolls, Curry, Chicken Chow Mein, Samosas and Shepherd's Pie.
Year 9 Food & Nutrition Dishes and their Allergen Content

Curriculum Overview for Year 10 Food Preparation and Nutrition

Curriculum Overview for Year 11 Food Preparation and Nutrition

Curriculum Overview for Year 10 BTEC Home Cooking

Curriculum Overview for Year 11 BTEC Home Cooking

'Choices at 14+' Booklet