Food & Nutrition

Vision, Curriculum, Homework & Examinations


Food & Nutrition prepares students for a range of future careers and with skills sets ranging through the hospitality and catering sector.

We aim to provide each and every student with the opportunity to develop a broad range of practical skills as well as the knowledge and understanding of key theory aspects.

An understanding of food and nutrition is not just part of the academy curriculum, but an important life skill.

Working in food or cookery requires you to have a passion for food, an interest in and understanding of how it impacts on the body and a wide range of skills depending on your job role and the setting you work in. Careers linked to food are many and varied. For some the appeal is in hospitality and catering – maybe you would like to work in a busy city centre restaurant or run your own local coffee shop?

If you have an interest in health and well-being you might consider becoming a personal trainer working in a leisure centre or perhaps a hospital based dietician advising patients on how to modify their eating patterns.

There is also the world of food development and production to consider – you have lots of choices here from research and development technologist in a food firm laboratory to food hygiene officer on the factory floor. You could also combine an interest in business with your interest in food and follow a career pathway into food retail.

The subject leader has many years of experience in successful delivery of the course, is an external assessor and has a real passion for the subject.

We prepare and show learners:

    • Safe and hygienic preparation of the cooking environment
    • The sources and seasonality that can affect food choices
    • Food labels and cooking for a range of purposes.

They will develop skills:

    • in creating menus to meet a brief
    • in selecting ingredients to cook dishes
    • in adapting recipes for health
    • in evaluating their own work
    • in Literacy, Numeracy and ICT
    • that are essential for the modern workplace, such as planning, research skills, communication, problem-solving skills and health and safety.

Food & Nutrition Curriculum


Year 7

Health and Safety in the cooking environment

Food Hygiene

Healthy Eating Guidelines

Dishes cooked: Crispy buns, flapjack, scones, pizza and breakfast muffins. Students are expected to bring £1 for the ingredients and a container to take each product home in.

Year 8

Healthy Eating Guidelines

Balanced Meals

Food Labelling


Sensory Analysis

Dishes cooked: Bolognese/Chilli Con Carne, Coconut macaroons, curry challenge, seasonal fruit tray bake, stir fry and pasta bake. Students are expected to bring £1 for the ingredients and a container to take each product home in.


Year 9 – ‘Live Brief’ working with a local company to develop practical skills and understanding of theory work.

NCFE Food and Cookery

This exciting brand new course from NCFE offers a level 2 V Cert in Food & Cookery. This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.

The following 4 units will be completed during year 9, 10 and 11.

Unit 1 - Preparing to Cook

Weighting – 25%

Time: 30 GLH

Internally assessed & externally moderated

Unit 2 – Understanding Food Sources

Weighting – 25%

Time: 30 GLH

Internally assessed & externally moderated

Unit 3 – Exploring Balanced Diets

Weighting – 25%

Written externally assessed 2 hour examination – 25%

Unit 4 – Plan & produce dishes in response to a brief

Weighting – 25%

Time: 30 GLH

Internally assessed & externally moderated

How do we assess students in Food & Nutrition?


All students undertake design and make skills as outlined above.

In KS3, students are assessed at the end of each unit rotation with an attitude to learning grade - this information is used to inform their Learning Cycle grade. The topics that the students follow are linked to the NCFE Food and Cookery course in addition to them being a key life skill. Every two weeks student work is assessed and they are given the opportunity to respond to feedback.


All students in KS4 are assessed in-line with learning cycles but also within modules and units which fully prepare them for their real exams in each unit. The tests consist of practical and written modules, just like the real exams that are undertaken in year 11.

Exam Information

NCFE Food and Cookery (Level 2)

Students will have 2 opportunities to sit the exam, students must pass the exam to pass the course.

There a 3 units that are coursework based and 1 external exam.

Homework Expectations

Students should complete 1 piece of homework per week in each year group, revision materials may be additional to this at certain times within KS4 due to PPEs and modular exams.

All homework is set via the school online stem – showmyhomework, that is closely monitored and rewarded / sanctioned weekly and is available for parent view also.

Useful Links



Meet the Food & Nutrition team

Mrs K Hamilton

Teacher of Food & Nutrition

Miss A Drinkall

Teacher of Food & Nutrition

Mrs G Gorman

Food & Nutrition Technician