Throughout Key Stage 3, students will focus on working safely and hygienically through completing written aspects alongside the technical food preparation and practical work while also considering the science behind how ingredients affect food products. 

Year 7 – ‘Healthy Eating’ 

'To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.' - Buddha

Students concentrate on developing skills using a range of kitchen equipment and production methods as well as safe practical skills. Emphasis is placed on the importance of healthy eating and being able to follow and understand the importance of a balanced diet, which the practical sessions will also cover. Students will also complete the nutritional content of food products along with evaluating final practical products. The science behind the functions of ingredients will also be covered through both theory and practical application, with students undertaking practical lessons to support the theoretical content.

Year 7 Knowledge Organiser 2024-2025.pdf

Year 8 - 'Nutritious Nutrients'

"Healthy citizens are the greatest asset any country can have." Winston Churchill

Focusing more deeply on macro and micronutrients in foods and our diet and their impact, students will consider ways to develop products to ensure foods eaten are more healthy and understanding the importance of correct energy balance within the diet. Students will assess food labelling and why it is important along with evaluating their own products through sensory testing feedback, nutritional and costing information. Students will be doing practical lessons to support the theoretical content.

Year 8 Knowledge Organiser 2024-2025.pdf

Year 9 - 'Nutritious Nutrients'

"If you're trying to create a company, it's like baking a cake.  You have to have all the ingredients in the right proportion." Elon Musk

Developing an understanding of why ingredients are used in food products and their impact on an outcome is the focus for Year 9 students. We will delve more deeply into the science behind use of certain ingredients, with a focus on the macronutrients initially and then broadening out from there. 

Year 9 Knowledge Organiser 2024-2025.pdf

GCSE Food Preparation and Nutrition Exam Board: Eduqas

The Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and later in life. By studying Food Preparation and Nutrition learners will: 

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
• understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes

100 marks
Total: 50% of qualification

Component 2: Food Preparation and Nutrition in Action
Non-examination assessment: internally assessed, externally moderated
Assessment 1: 8 hours; 15% of qualification
Assessment 2: 12 hours; 35% of qualification
Total: 50% of qualification

Useful revision resources

• Textbook: Eduqas GCSE Food Preparation and Nutrition: https://www.amazon.co.uk/Eduqas-GCSE-Food-Preparation-Nutrition/dp/190868285X
• Online digital Textbook in Google Classroom:
  • Student username: STHEMISBOURNE4
  • Student password: STUDENT4
• CGP revision guide WJEC Eduqas GCSE Food Preparation and Nutrition: available on ParentPay £3.25 as discussed at parents evening 
• Seneca Learning (https://www.senecalearning.com/); a very useful knowledge and revision resource which uses spaced repetition, active retrieval, interleaving, multimodal representations and visual memory cues to increase students’ retention of information.
• Eduqas website GCSE Food Preparation and Nutrition: https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition-gcse/#tab_keydocuments
• Love Food, Love Science website: https://www.ifst.org/lovefoodlovescience

Mrs K Cato - Curriculum Leader; Food Preparation and Nutrition and Design Technology Teacher

Ms S Rogerson - Food Preparation and Nutrition Teacher

Mrs J Clarke - Food Preparation and Nutrition Teacher

Ms S Houston - Art, Photography and Food Preparation and Nutrition Teacher

Mrs K Gibbs -  Art, Photography and Food Preparation and Nutrition Teacher

Ms J Hawes - Technician

Mrs A Watkinson - Technician 

Mr P Bates - Technician

WJEC Level 3 Food Science and Nutrition - https://www.wjec.co.uk/qualifications/food-science-and-nutrition/food-science-and-nutrition-level-3-from-2015.html 

Senaca Learning https://www.senecalearning.com/