Food & Nutrition

Key Stage 3

YEAR 7 Description:

Food Preparation and Nutrition - This year students learn about the importance of Health and Safety when preparing and handling food whether it is in the home or in industry  and also look at the risks of food poisoning related to bacteria.   Students learn the importance of using the correct practical techniques and skills and put this into use through a variety of practical lessons which relate to the topics studied.  Students also look at the government’s current healthy eating guidelines, with reference to the Eatwell Plate and the 5 a day campaign and the importance of a balanced diet.  Students also learn about cereals and staples in the diet.

YEAR 8 Description:

In Year 8, students study about Fairtrade and the chocolate industry, looking at this from source to plate and looking at the ethical issues surrounding the chocolate industry.  This work is also backed up with practical work and sensory evaluation of different chocolates. They also further their studies about the Eatwell plate and about individual nutrients and their functions.  This includes the importance of protein, carbohydrates, fats, vitamins and minerals. The Pupils use their understanding of these topics to complete design work and then further their knowledge with a range of largely savoury practical work, demonstrating knife skills and different methods of making food.  Pupils learn about industrial practices and bread making.

YEAR 9 Description:

Food Technology - In Year 9, students study about the functions of eggs and the importance of this in the diet.  This learning is then reinforced by practical work demonstrating the functions of eggs.  They further their knowledge and understanding of nutrition, looking mainly at the role that different nutrients play in the diet, and then demonstrate their knowledge and understanding through a range of practical lessons.  The main design and make project is about “Fast Food”, looking at the industry and the role it has to play in society and on our health and lifestyles.  A number of assessments are also undertaken to extend pupils design and practical skills.  Practical work demonstrates more independent and creative skills to create recipes which meet a given design brief and specification.

Key Stage 4

GCSE Food Preparation and Nutrition 2016-18 - YEAR 10 & YEAR 11

Course Title

Food Preparation and nutrition

Examination Board






QN Code


Link to specification

Summary of course content

This consists of 2 tasks which are internally assessed.  The first is a food investigation task worth 15% of the GCSE (30 marks).  The second is a food preparation task worth 35% of the GCSE (70 marks)

The remaining 50% is examination based on food preparation and nutrition (100 marks)

How will I be assessed?

1 3/4 hour examination on Food Preparation and nutrition (1 paper)

Food investigation: Task 1 worth 15% - a scientific research that includes a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Food Preparation:  Task 2 worth 35% written or electronic portfolio including photographic evidence of the three final dishes must be included.  The practical work is done in a 3 hour controlled examination

All assessment / and examination is done in year 11

What type of activities take place in lessons?

A variety of written, practical and scientific tasks

What type of homework tasks will be set?

Research, answering questions, ingredient investigation, preparing ingredients and analysis of tasks

Useful links

How will this help students in the future?

The food industry exists worldwide.  Used in catering, leisure and tourism, restaurants and within the sports and nutrition field. Just about anywhere. It is also a vital life skill

How will this course build on Key Stage 3?

Build on the foundations of KS3 and develop knowledge of food preparation and nutrition.  Build and develop and extend practical techniques and skills

What Skills will I develop?

Fine preparation techniques and skills and knowledge of where food comes from and how it is prepared, from source to plate. Develop an understanding of the need for good nutrition and a healthy diet