Food Preparation & Nutrition
"Learning to cook is one of the greatest gifts you can give yourself"
What makes Food and Nutrition excellent at Chulmleigh?
Our Food and Nutrition curriculum equips pupils with the knowledge and practical skills to make informed food choices and live healthy, independent lives. Through practical cooking and theory, pupils develop confidence in preparing nutritious meals safely while understanding nutrition, food science, sustainability and food provenance. They gain essential life skills including meal planning, budgeting, food safety, time management and evaluating food choices. Cultural capital is developed through exploring British and global cuisines, dietary traditions, ethical issues and careers in food, nutrition and hospitality. Across KS3 and KS4, learning progresses from core kitchen skills and healthy eating to advanced practical techniques, food science and independent decision-making. Pupils leave with the confidence to cook, think critically about food and make responsible choices that support their health, wellbeing and future opportunities.
Assessment
Assessment in Food and Nutrition combines practical and theoretical evidence to monitor progress. At KS3, pupils are assessed through practical cooking, evaluating food preparation skills, hygiene, safety, organisation, independence and finished outcomes, alongside quizzes, written tasks and retrieval activities covering nutrition, food science, provenance, sustainability and healthy eating. Self assessment and teacher assessment support reflection and improvement. At KS4, assessment follows the AQA GCSE specification through regular practical and theory assessments, exam-style questions and retrieval practice. Pupils also complete two Non-Exam Assessments (Food Investigation and Food Preparation Assessment), preparing them for the final written examination while developing the knowledge and technical skills required for GCSE success.
Year 7 Content
Term 1
Independent and confident cooking.
Kitchen safety and hygiene; safe use of equipment; basic knife skills; weighing and measuring; simple savoury dishes.
Term 2
The Eatwell Guide, Meals and Nutrition.
Food groups and nutrients; preparation techniques; methods of cooking; reducing food waste, a range of healthy dishes.
Term 3
Food Origins and informed food choice
Food provenance; seasonality; budgeting; food labelling; balanced meals; independent practical tasks.
Year 8 Content
Term 1
Developing Skills - cooking techniques and proficiency.
Energy and nutrients: source and function, sustainability, advanced knife skills; food safety.
Term 2
Food science - functional and chemical properties of ingredients.
Adapting recipes, sensory evaluation; consumer choice and food labelling, a range of healthy home cooked meals.
Term 3
Accurate and precise cooking - becoming competent in a range of cooking techniques, Seasonality and food miles, UPF and eating healthy
Year 9 Content
Term 1
Food Culture and Custom - Local food to worldwide cuisine
Food provenance, environmental impact and careers.
Term 2
Diet and health; nutritional needs; higher-level practical skills; time management.
Term 3
GCSE-style practical challenges; independent planning, cooking and evaluation.
Year 10 Content
Term 1
Food Preparation Skills - linking through practical tasks
Food Nutrition & Health - linking with practical cooking
Food Science - experimenting with ingredients and methods of cooking
Term 2
Revisit Food Preparation Skills through practical tasks.
Revisit Food Nutrition & Health linked to practical tasks.
Food Safety.
Food Choice.
Term 3
Food Provenance.
Revisit Food Preparation Skills through practical tasks.
Revisit Food Science - experimenting with ingredients and methods of cooking.
Year 11 Content
Term 1
Food Science NEA - Task 1: Food investigation (30 marks). Pupils are assessed on their understanding of the working characteristics, functional and chemical properties of ingredients.
Revisit Food Safety.
Revisit Food Nutrition & Health.
Term 2
Food Preparation & Nutrition NEA 2 - Task 2: Food preparation assessment (70 marks).
Pupils are assessed on their knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Pupils will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
Term 3
Revision of all theoretical content in preparation for GCSE exam - Pupils will be assessed on their theoretical knowledge of food preparation and nutrition in a written exam: 1 hour 45 minutes (100 marks).
Future Careers
Careers that GCSE Food and Nutrition provides an excellent foundation for:
- Chef – Working in restaurants, hotels or catering, creating and preparing high-quality food.
- Nutritionist – Advising individuals, sporting groups and organisations on healthy eating and nutrition
- Food Technologist – Developing, testing and improving food products for manufacturers while ensuring quality and safety.
- Environmental Health Officer – Inspecting food businesses to ensure food hygiene and safety standards are met
- Dietitian – Working within healthcare to assess, diagnose and treat dietary and nutritional issues
Curricular enhancement opportunities (e.g. Fieldwork, trips, competitions etc)
Overseas trips - we have been to Sorento and Sicily.
Opportunity to take part in regional cooking competitions.
Enrichment workshops on sugar craft and the world of chocolate.