Food Preparation and Nutrition

Curriculum Information

Subject rationale – Why study the subject? What benefits does it bring?

“Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime.”

Food is a vital part of our daily lives. As our students become adults and have busy lives, it is easy to choose food that has been already been prepared. However, it is more nutritious and often cheaper to cook simple, delicious food. At Bishop Challoner Catholic College, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics. We aim to give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life. We aim to encourage the development of high calibre skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback, to empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating. We aim to develop understanding that will allow students to become discerning consumers of food products, enabling them to participate in society in an active and informed manner and to engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale. They will explore the need to minimise ‘food waste’ starting with their own practise.  Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries and to encourage them to develop an awareness and acceptance of diversity within our community. Our hope is that through Food studies, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

 

KS3 curriculum overview

Year 7

The year 7 scheme of work introduces students to basic culinary skills as well as a basic understanding of nutrition and healthy eating principles. They will use basic catering equipment to prepare simple products whilst applying their knowledge of health, safety and hygiene in relation to food preparation.

They will develop skills in weighing and measuring (crumble and muffins), cutting skills; the ‘bridge-hold’ and ‘claw-grip’ (fruit fusion, Veggie wrap and pizza toast). They will develop confidence and competence when using the cooker with guidance (hob and oven) when making a healthier ‘fake away’ such as chicken goujons and spicy wedges.  They will develop basic skills in presentation techniques. They will develop analytical skills when sensory evaluating their work. They will consider food waste, composting, factors that affect food choice, food provenance and the functional and nutritional properties of the food ingredients used throughout the scheme.

 

Year 8

The year 8 scheme of work allows students to build on skills learnt in year 7. They will develop skills with utensils and some electrical equipment and develop a variety of cutting techniques such as to slice and dice into even sizes to help present their products to a good professional standard. They will be able to develop more confidence when using the cooker to stir-fry (veggie stir-fry), fry (fajitas), boil (bolognese and curry) and bake (Banana cake and focaccia). They will be able to prepare, combine and shape (precise knife skills, marinade, roll, wrap, all-in-one method, kneading, shaping and seasoning) whilst preventing cross contamination and handling high risk foods correctly. They will start to explore the catering and hospitality industry such as the origins of the kitchen brigade and the role of the environmental health officer. Throughout the scheme students will further develop understanding of food science and the importance of food provenance, food waste, seasonality, food labelling to include nutritional analysis and foods from other cultures.

 

Year 9

The year 9 scheme of work enables students to recall, apply and transfer the skills learnt in year 7 and 8 when making products using different preparation techniques and methods when cooking with a variety of different skills and present them to a high standard (chilli, calzone, apple cake, marble cake, toad-in-the-hole and a vegetarian/vegan product). They will learn to select and adjust cooking times and to judge and modify sensory properties such as seasoning, precise presentation and garnishing. They will work independently to produce products in a set time whilst demonstrating knowledge of health and safety. Throughout the scheme students will further develop their understanding of nutrition, food science, the catering industry (HACCP, mis en place, food product development, professional finish to products and labour saving equipment), food security, sustainable diets, ethics, consumerism, climate change and reasons for people’s different food choices and that this may be influenced by need, cost, culture or religion.

 

KS4 curriculum overview

The NCFE Level 1/2 Technical Award in Food and Cookery is a two-year KS4 qualification assessed through a written examined assessment (40%) and an externally-set non-exam assessment (NEA) synoptic project (60%), both of which must be completed in the same assessment series. The 1 hour 30 minute written exam (80 marks) tests knowledge and understanding across all content areas through multiple-choice, short-answer and extended response questions in applied contexts, targeting AO1–AO3. The NEA (96 marks, completed over 16.5 hours) requires students to apply their knowledge, understanding and practical skills across all seven content areas, producing a portfolio that includes planning, research, practical skills, technical application, recipe development and evaluation, menu and action planning, and photographic evidence; it targets AO1–AO5 and is internally assessed then externally moderated. The single synoptic unit covers health and safety in food and the cooking environment, food legislation and provenance, nutrition and the Eatwell Guide, factors affecting food choice, preparation and cooking skills, recipe development and modification, and menu/action planning. The qualification is graded L1 Pass/Merit/Distinction and L2 Pass/Merit/Distinction/Distinction*, with marks scaled to a total of 200. Learners develop strong practical cookery skills, understanding of nutrition, dietary needs and food safety, as well as decision-making, planning, independence and evaluation skills. Progression routes include GCSE Food Preparation and Nutrition, Level 2/3 Diplomas in Culinary Skills or Professional Cookery, Applied Food Science and Nutrition, catering apprenticeships and the T Level in Catering, supporting future careers in the food, hospitality and catering sectors.

 

KS4 Revision Guidance

Students can revise effectively for Food and Cookery by regularly reviewing class notes on nutrition, food safety, provenance and cooking techniques, and by using revision tools such as flashcards, mind maps and knowledge organisers to reinforce key terminology and processes. Practising exam-style questions helps them apply knowledge to real-life scenarios, while completing small practical tasks at home—such as preparing simple dishes, practising knife skills or adapting recipes—supports the practical understanding needed for the NEA. They should also revisit the Eatwell Guide, dietary needs and food-related health conditions, as these underpin much of the written exam. Frequent short bursts of revision, self-testing, and reviewing feedback from class assessments will build confidence and strengthen long-term recall.

 

Career opportunities

Studying Food and Cookery opens a wide range of career opportunities across the food, hospitality and catering industries. Students gain practical skills, nutritional knowledge and an understanding of food safety that can lead to roles such as chef, catering assistant, food technician, bakery assistant, product developer or kitchen supervisor. The qualification also supports progression into apprenticeships, further study in professional cookery or food science, and pathways into sectors such as food manufacturing, nutrition, hospitality management and food retail. These skills are valued in any career involving food preparation, customer service or health and wellbeing, giving learners a strong foundation for future employment..

 

Attachments/links/ further information

 

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