Food Preparation & Nutrition

Year 7

Content and skills

How is it assessed?

Autumn term

This term, students will develop essential practical kitchen skills while building their understanding of healthy eating and food provenance. They will learn safe and effective washing up routines, explore the principles of basic food hygiene, and investigate the Eatwell Guide alongside the Eight Tips for Healthy Eating. Students will also study seasonality and the importance of fruit and vegetables in a balanced diet, helping them make informed food choices.

Students will further their knowledge of key cereal crops, including wheat, oats and rice, exploring how these ingredients are grown, processed and used in everyday foods. Practical lessons will provide opportunities to prepare a range of products, including pizza toast, cupcakes, pizza and melting moments. Through these activities, students will develop confidence in food preparation, strengthen their organisation and teamwork skills, and gain a greater appreciation of healthy, nutritious food.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.

Spring term

During this term, students will explore a range of important food-related issues, including Fairtrade, food waste and the factors that influence food choice. They will investigate how food production and purchasing decisions can affect people, communities and the environment, while developing a greater understanding of responsible and sustainable food choices.

Students will also study meat, fish and protein alternatives, learning about their nutritional value and role in a balanced diet. In addition, they will develop their knowledge of food safety by understanding critical temperatures and their importance in the safe preparation, cooking and storage of food. Practical lessons will provide opportunities to prepare a variety of dishes, including banana and chocolate chip muffins, Quorn nuggets and chilli. Through these activities, students will further develop their food preparation skills, confidence in the kitchen and understanding of healthy eating.

Practical and written work is commented on throughout the lesson.

Summer term

During this term, students will explore the nutritional importance of dairy foods, including milk, cheese and yoghurt. They will investigate how these products are produced, their role in a healthy balanced diet, and the nutrients they provide to support growth and wellbeing. Students will also consider the variety of dairy products available and their uses in everyday cooking.

Practical lessons will allow students to apply their knowledge through a butter-making practical, helping them understand the processes involved in food production. They will also complete a shortbread project, developing their measuring, mixing and baking skills. Through these activities, students will build confidence in food preparation, improve their practical skills and gain a greater appreciation of how everyday foods are made.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.

Year 8

Content and skills

How is it assessed?

Autumn term

During this term, students will revisit the Eatwell Guide and the Eight Tips for Healthy Eating, reinforcing their understanding of a balanced diet and healthy lifestyle choices. They will explore the functions and sources of key nutrients, including protein, fat and carbohydrates, and investigate how nutritional requirements change throughout different life stages. Students will also learn about energy balance and the importance of matching energy intake with energy expenditure to support good health.

Students will develop their knowledge of food science by exploring the process of shortening and its role in creating different food textures, alongside learning essential food safety principles. Practical lessons will provide opportunities to prepare a range of dishes, including Bolognese, cheese scones and raspberry buns. Through these activities, students will strengthen their food preparation skills, build confidence in the kitchen and apply their theoretical knowledge in a practical context.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.

Spring term

During this term, students will develop their understanding of nutrition by exploring nutritional analysis, vitamins and minerals, and the important roles these play in maintaining good health. They will also learn about food allergies and intolerances, gaining an awareness of dietary needs and the importance of safe food preparation for individuals with specific requirements. In addition, students will investigate aeration as a food science process and how it affects the texture and quality of baked products.

Students will further develop their planning and decision-making skills by learning how to cost recipes and write effective time plans for practical work. Practical lessons will provide opportunities to prepare a range of dishes, including chicken fajitas, soup and marble cake. Through these activities, students will enhance their food preparation techniques, organisational skills and confidence in the kitchen while applying their theoretical knowledge in a practical context.

Practical and written work is commented on throughout the lesson.

Summer term

This term, students will develop their understanding of sensory analysis and taste testing, learning how food products are evaluated using appearance, aroma, texture, flavour and overall acceptability. They will explore the factors that influence food preferences and use sensory testing techniques to assess and compare different foods. Students will also study pastry, investigating its ingredients, production methods and uses in a variety of dishes.

As part of a British Cuisine Project, students will research and explore traditional British foods and culinary heritage, considering how recipes and food choices have evolved over time. Practical lessons will provide the opportunity to make quiche, allowing students to develop their pastry-making skills and apply their knowledge of food preparation techniques. Through these activities, students will build confidence in the kitchen, strengthen their practical skills and gain a greater appreciation of British cuisine.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.

Year 9

Content and skills

How is it assessed?

Autumn term

This term, students will undertake a Bread Project, exploring the ingredients, production processes and nutritional value of bread. They will investigate seasonality and its impact on food availability; alongside environmental issues linked to food production and consumption. Students will also examine organic food, consider its benefits and challenges, and develop their understanding of diet-related diseases and food poisoning, learning how healthy food choices and safe food handling contribute to overall wellbeing.

Practical lessons will provide opportunities to prepare a variety of products, including bread, apple crumble, Swiss roll and gingerbread. Through these activities, students will develop a range of food preparation and baking skills while applying their knowledge of food science, nutrition and sustainability. Students will also strengthen their planning, organisation and evaluation skills, building confidence and independence in the kitchen.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.

Spring term

This term, students will explore a variety of international cuisines, including Greek, Indian and Italian food, developing their understanding of cultural influences on food choices and cooking traditions. They will learn about meal planning, considering nutritional needs, budget, time and personal preferences when creating balanced meals. Students will also investigate gelatinisation as a food science process and examine its importance in the preparation and texture of different foods.

Students will further develop their analytical skills by learning how to evaluate a food practical, considering the appearance, taste, texture and overall success of a finished product. Practical lessons will provide opportunities to prepare a range of dishes, including chicken gyros, aloo tiki and chapatis, and pasta bake. Through these activities, students will enhance their food preparation techniques, build confidence in cooking a variety of dishes and gain a greater appreciation of foods from different cultures.

Practical and written work is commented on throughout the lesson.

Summer term

This term, students will explore a range of contemporary food topics and international cuisines. They will investigate Chinese and Thai food, learning about traditional ingredients, cooking methods and the cultural significance of these cuisines. Students will also examine the influence of food and social media on food choices, trends and consumer behaviour, considering both the positive and negative impacts of digital platforms on eating habits.

Students will further develop their understanding of nutrition by exploring ultra-processed foods, investigating their characteristics and considering their role within a balanced diet. Practical lessons will provide opportunities to prepare dishes such as Chinese curry and Thai green curry, allowing students to develop a variety of food preparation and cooking skills. Through these activities, students will build confidence in the kitchen, broaden their culinary knowledge and gain a greater appreciation of global cuisines and informed food choices.

Practical and written work is commented on throughout the lesson. Understanding of theory is assessed by a summative assessment.