Food Preparation & Nutrition

Food Preparation & Nutrition

“Nutrition for a healthy future”

Our Preparation & Nutrition curriculum intends to:


Inspire pupils to gain knowledge and practical experience of preparing and making a wide range of creative, innovative and complex dishes that enable them to make informed and healthy choices about the foods they eat;
Enable pupils to think critically about the best ethical and moral choices.
Develop an understanding of the practical application of scientific principles of food preparation.

Why Learn Food Preparation & Nutrition?


Food Preparation & Nutrition provides an opportunity for pupils to prepare a wide variety of different dishes. We will investigate the functions of different ingredients as well as understand the foods that contribute to a healthy diet.


Course Skills:

  1. Designing and making high quality products using a wide range of skills in the safe and hygienic preparation of food.

  2. Learning about the science behind food and the way the physical and chemical properties of ingredients are essential to creating successful dishes.

  3. Developing organisational skills, including the management of time.  

  4. Reading, understanding and following recipes, selecting suitable ingredients.

  5. Sensory analysis of own products as well as existing ones

  6. Using and understanding technical vocabulary and applying it in context.

Year 7 and 8 Course Content:

The course in Food Preparation and Nutrition provides an opportunity for pupils to prepare a wide variety of products from the United Kingdom and abroad. We will investigate the functional and chemical properties of ingredients as well as understand the foods that contribute to a healthy diet. Practical investigations and sensory analysis will also be carried out.


In Year 7, pupils receive one lesson of food preparation and nutrition per week. The weeks alternate between theory and practical lessons.


In Year 8, pupils receive experiences in a wide range of materials delivered through project work on a rota format in groups of 20 pupils. Initially pupils engage in a short introductory STEM project to develop foundation skills and work collaboratively to produce and test a gravity vehicle from limited resources. During the following 3 terms pupils complete projects with a specific material focus with a different project each term. Each group works in the following material areas on a rotational basis to make effective use of our resources.


Course Skills:
  • Food Preparation Skills - making high quality dishes using a range of technical skills organising yourself and your work area and managing time effectively.

  • Nutrition and Health – understanding the application of nutritional knowledge when planning and preparing food to eat

  • Food Science – understanding how ingredients work together

  • Food Safety – understanding why and how we plan, cook and store food safely

  • Food Provenance – where our food comes from and how we can make the most of seasonal and regional ingredients. Using our senses and how to carry out sensory analysis of own products as well as existing ones

  • Food Choice – what influences the choice of food we eat