Food and Nutrition

In Year 6, students participate in an engaging half-term module titled Introduction to Food and Nutrition. During this time, they prepare a variety of healthy snacks and are introduced to the principles of balanced eating, including the importance of colourful and nutritious meals. This early exposure lays the foundation for developing lifelong healthy habits. 

In Years 7 and 8, the curriculum expands to include a broader range of practical skills, ingredients and equipment. Students gain a foundational understanding of nutrition, food provenance and healthy eating guidelines. Practical lessons are designed to foster increasing independence, while also addressing global concerns such as sustainability and food ethics. 

The Year 9 curriculum builds on the knowledge and practical skills developed in earlier years. Students are expected to demonstrate greater independence in planning and executing their practical work. Lessons explore the global impact of food choices, with a particular focus on nutrition, health and environmental sustainability. Students work to specific nutritional briefs, learning how to modify recipes to enhance nutritional value or accommodate dietary requirements. They also explore cultural food traditions and seasonal produce through recipe planning and preparation. 

Students who opt to pursue GCSE Food Preparation and Nutrition receive two double lessons per week. This dynamic and hands-on course is designed to deepen students’ understanding of the relationship between diet, health and the science of food. The course content includes nutrition, food provenance, food science and practical cookery. Assessment is split evenly between coursework (50%) and a written examination in Year 11 (50%), with a strong emphasis on developing and demonstrating practical cooking skills.