In KS3, students will undertake a number of projects aimed at building a foundation of knowledge, helping them develop practical confidence and harness their creativity through technical recipe challenges.

Within these projects they will:

• Explore the functional properties of ingredients and the science of food

• Explore the working differences of nutrients and their impact on physical and mental health

• Consider food provenance and the carbon footprint of global supply chains

• Consider inclusive eating and diverse dietary requirements

• Explore designing menus for specific health needs and life stages

• Build on high-level practical skills and technical culinary mastery

• Build on understanding of the environmental impacts of food production and waste

• Explore local food heritage and seasonal solutions in a globalised food economy

• Look at how innovative plant-based and sustainable eating can lead the drive to net zero.