Food Preparation & Nutrition
Students learn to cook in small classes of 20-22. They practice using the hob, grill and oven and use cooking utensils and equipment. Students learn about hygiene, food safety and safety in the kitchen and also find out where food commodities come from. Students find out about food groups and how to choose a healthy diet. They learn how to make adaptations to make meals healthier plus it is hoped that they develop a real love and passion for cooking. Every year they are challenged to design, make and evaluate a food product for a particular customer/user. Some examples of recipes used are also available for you and your child to download in this section.

Young Chef of the Year

KS3 - Schemes of Work / Themes
First unit = 4 weeks (includes one single and one double lesson).
Themes: (lots of Science links)
- Safety
- Equipment
- Weighing and measuring
- Hygiene including
- Growth of bacteria
- Use of oven – convection – Rock Buns
- Rubbing in method of cake making
- Use of hob – conduction – Mince and Onions
- Preservation through freezing
- Safe preparation of fruits and vegetables
- Food groups and basic nutrition
- Origins of food stuffs used
- Grating/dicing/slicing/
seasoning/glazing - Cheese scones
Second unit = 5 weeks
Theme: Design, make and evaluate a rice salad
- Design and make task
- Use of grill – radiation
First unit = 4 weeks (includes one single and one double lesson).
Healthy Eating Theme
- Current guidelines
- Safe preparation of fruit and vegetables
- Adaptation of recipes for good health
- Use of food processor and other equipment
- Spaghetti Bolognese and Apple Crumble
- Cheese and potato pie
- Pizza made with real bread
- Vegetable soup
Students learn how heat travels and a number of different cooking methods
- Vegetable Soup
- Orangey Carrot Cake
- Gingerbread
- Victoria sandwich cake
- Sauce making
- Curry
- Making Fresh Pasta and Tomato Sauce
Year 9
- Shortbread biscuits
- Cake decoration
- Salads and dressings
- Vegetarian soups and stews
- Fruit salads
- Main course one pot pies
- Dish using a sauce made by the reduction method
- Dish using a sauce made by the roux method
- Dish using a sauce made by the blending method
- Dish using a sauce made by the all-in-one method
- A dish of their own choice and planning from the Mexican cuisine tradition
- A dish suitable for Vegan diners
KS3 - Recipes
Year 9 Recipes

Fruit Salad
Salads
Soup & Vege Dishes
Sauces
KS4 - Year 10 & 11 GCSE - Food Preparation and Nutrition
Schemes of Work / Themes
In Year 10 students will complete practical cookery tasks or investigations most
weeks, to put into action their learning on nutrition, commodities, food safety, choice
of foods and the scientific principles involved.
SKILLS:
The GCSE course has a strong practical focus including the use of important skills:
Ability to analyse and interpret information and data
- Communication
- Evaluation
- Time management
- Independence
- Scientific investigative skills including research
TOPICS:
Some examples of the topics studied:
- Protein
- Carbohydrates
- Micronutrients
- Raising agents
- RECIPES are attached below.
How the work will be assessed (Grades 9-1):
A 10 hour investigation in school time (Sept – October in year 11) 15%
- A 20 hour food preparation assessment including several cooks to
evidence technical skills and to include a 3 hour practical exam creating three
dishes (November – January year 11) 35% - 1 hour 45 mins end of course theory exam (June year 11) 50%
Year 10 Recipes
Visit the Food Section on the AQA website
GCSE Food Preparation and Nutrition will give them the ability to apply the principles of food science, nutrition and healthy eating.