Food Preparation and Nutrition

Subject Overview

In Food Preparation and Nutrition students learn how to plan, develop, prepare and evaluate dishes through a range of practical experiences. Our hope is that they will be able to work safely and confidently in a modern kitchen environment with a wide range of utensils, devices and cooking appliances.

All students will also consider healthy food choices and the positive and negative effects of fat and sugar in fresh and preserved dishes. Students will consider ways to make products more sustainable through good ingredient choice.

Student will work with a wide variety of ingredients and cooking methods. Whilst there are project plans in place, students are encouraged to think creatively and so projects will evolve depending on student interest and ability.

From Year 9 students may choose to study GCSE Food Preparation and Nutrition from the EDUQAS exam board. Students are required to study for a written exam lasting 1 hour 45 minutes worth 50% of the qualification which examines food commodities, the principles of nutrition, diet and good health, the science of food, where food comes from and lastly, cooking and food preparation. Students must also complete 2 NEA assignments in Year 11; a scientific food investigation and a prepare, cook and present task based on a task from the exam board. These non-exam tasks make up the remaining 50% of the qualification.

The food preparation and nutrition course will give a good basic knowledge for anyone who enjoys the making of food dishes or is thinking about a career in the many strands of the food industry.

Year 7

Module 1 - Introduction to simple cooking and food preparation by demonstrating basic skills such as using knives and handling equipment safely and correctly. Typical foods prepared are scones and pasta salad.

Module 2 - Understanding vegetarian foods. Students develop practical skills learnt in the first module by preparing vegetarian food, knowing how it contributes to a healthy lifestyle. Typical foods prepared are cheesy leek patties and chana masala.

Module 3 - Understanding about fats and the sugar content of foods. Students learn about different methods to make biscuits. Typical foods prepared are chocolate chip cookies and shortbread.

Module 4 - Eurovision. Students learn about the role and types of food eaten in other cultures by focussing on the food of Europe. Typical dishes prepared are frittatas and chicken Kiev.

Year 8

Module 1 - Understanding about yeast and glute in the making of bread. Typical foods prepared are flatbread and pizza.

Module 2 - Preparing different types of pastry. Typical foods prepared are filo for spring rolls and short crust pastry for apple pie.

Module 3 - Considering foods from other cultures around the world. Typical foods prepared are stir fry and focaccia.

Module 4 - British Bake Off. Planning, preparation, making and evaluation to experience the NEA part of the GCSE. Students might prepare mini Victoria sponges, a swiss roll or banana bread whilst learning how to make cakes healthier by fatless baking methods or healthier ingredients such as bananas.


Work is marked in accordance with school policy and parents are informed at the four data points throughout the year.

In June students take a DT test covering the specific skills and experiences over the year. The result of the test will be sent home with the Data Point 4 level.


At K.S.3 homework is set once per fortnight in accordance with the homework timetable. Examples of homework tasks set are usually of three main types: Research, Designing and Planning. For example; ‘Research the reasons people may choose to adopt a vegetarian lifestyle.’ ‘Design three different decorations for the top of muffins sold at a Christmas Fayre’ and ‘Plan for the product you wish to make at the end of your vegetarian starters module, include a list of ingredients you will need to have ordered for you

At K.S.4 homework is set once a week in accordance with the homework timetable. Homework is set to support learning for the G.C.S.E. course and may include a wide variety of extended answer questions as well as more focused tasks such a graphical and design work.

Homework is easily accessible to students through Show my Homework:

Teaching Staff

Phillip Cornish - Head of Food Preparation and Nutrition -
Katrina Casterton - Food Technology Teacher, Head of Year 9 -
Ursula Duffy - Food Technology Teacher -
Clare Newnham - Food Technology Technician -



Need Help?

Simply contact the school office via our telephone or email address. During term we aim to respond within 24 hours.

01273 581100