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Food Preparation and Nutrition

Food preparation and nutrition will ignite a love of cooking and good food!  Learning how to cook is a crucial life skill that enables you to feed yourself and others affordably and well, now and in later life. 

Have you ever wondered why apples go brown or why, when you whisk egg whites, they go solid? Food Preparation and Nutrition explores the science behind cooking by looking at the reactions that take place.  Skills taught throughout the course enable students to present and produce dishes that are of an excellent standard. 

Where could this subject lead?  

There are many careers food and nutrition could lead to, such as dietetics, food technology, nutritionist, environmental health, teaching or a practical-based career such as becoming a chef. 

Useful websites to refer to:

https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/assessment-resources 

https://www.bbc.co.uk/bitesize/subjects/zdn9jhv 

https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6 

Use the page navigation on the left to navigate between year groups. The strands indicated in bold illustrate, for each topic, how the key strands of learning develop over time. Clicking on these will highlight that strand only.

Year 7

Year 8

  • Food, Nutrition and Health - Proteins, carbohydrates, fats, vitamins and minerals, nutritional analysis
  • Food Science - Fat function
    Protein function
    Carbohydrate function
    Raising agents
  • Food Safety - Critical temperatures
    Food storage
    Yeasts, moulds and enzymes
  • Food Choice - Sensory evaluation and testing, costing, labelling, allergens and factors affecting food choice

Year 9

  • Food, Nutrition and Health - Nutritional needs of different groups.
    Function, sources, DRVs, deficiency, excess of protein, carbohydrates, fats, antioxidants, water and fat soluble vitamins, BMR, PAL and energy needs.
    Obesity, cardiovascular disease, rickets, osteoporosis, dental caries, type 2 diabetes and diet related cancer
  • Food Science - Bread, coagulation, denaturation, gluten formation, gelatinisation, caramelisation, dextrinization, shortening, plasticity, aeration, emulsification
  • Food Safety - Micro-organisms in food production, bacterial contamination, food safety, food poisoning
  • Food Choice - Cultural diversity
    British cuisine
    International cuisine
    Vegan/vegetarians
    Religion
    Coeliac disease/lactose intolerance
    Sensory analysis
  • Food Providence - Food and the environment, sustainability and food security.
    Jam, cereals, meat, milk, eggs, fruit and vegetables

Year 10

  • Food, Nutrition and Health - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Science - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Safety - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Choice - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Providence - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)

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Year 7

Year 8

  • Food, Nutrition and Health - Proteins, carbohydrates, fats, vitamins and minerals, nutritional analysis
  • Food Science - Fat function
    Protein function
    Carbohydrate function
    Raising agents
  • Food Safety - Critical temperatures
    Food storage
    Yeasts, moulds and enzymes
  • Food Choice - Sensory evaluation and testing, costing, labelling, allergens and factors affecting food choice

Year 9

  • Food, Nutrition and Health - Nutritional needs of different groups.
    Function, sources, DRVs, deficiency, excess of protein, carbohydrates, fats, antioxidants, water and fat soluble vitamins, BMR, PAL and energy needs.
    Obesity, cardiovascular disease, rickets, osteoporosis, dental caries, type 2 diabetes and diet related cancer
  • Food Science - Bread, coagulation, denaturation, gluten formation, gelatinisation, caramelisation, dextrinization, shortening, plasticity, aeration, emulsification
  • Food Safety - Micro-organisms in food production, bacterial contamination, food safety, food poisoning
  • Food Choice - Cultural diversity
    British cuisine
    International cuisine
    Vegan/vegetarians
    Religion
    Coeliac disease/lactose intolerance
    Sensory analysis
  • Food Providence - Food and the environment, sustainability and food security.
    Jam, cereals, meat, milk, eggs, fruit and vegetables

Year 10

  • Food, Nutrition and Health - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Science - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Safety - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Choice - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
  • Food Providence - Non-Examined Assessment 1 and 2 (worth 50% of final grade; all work from years 7-10 underpins this)
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Name Position

Amanda is Chair of the Excel Academy Trust Board. Amanda became a parent governor in 2009 and has enjoyed several responsibilities across this time including being Chair of the Achievement and Standards committee, a member of the Excel Academy Audit committee, and most recently has been appointed as a Member of the Excel Academy Partnership. Her career started out with the Halifax Building Society where she worked as a mortgage advisor for 20 years, before entering the political arena. Amanda is a County Councillor for Durham County Council, representing Framwellgate and Newton Hall ward. Amanda was formerly a student at Framwellgate School Durham, where she met her husband and many other friends, as well as taking on the responsibility of being Deputy Head Girl. Amanda is passionate about the school and local area and is actively involved in the school at every opportunity.

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