Food Preparation and Nutrition Key Stage 3

Food Preparation and Nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

It encourages students to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Students begin by learning the basics of food processes and linking these to practical work. They then move onto focussing on nutrition and healthy eating before taking a look at the social, moral and environmental issues surrounding food.

Year 7 Curriculum OverviewSubject ContentPractical Work
Students will complete a 9 week rotation.Food Hygiene and Safety
Food Processes
Healthy Eating
Using the Bridge and claw methods to chop
Processes used; melting, mixing, layering, baking.
Fruit Salad
Chocolate Krispie Cakes
Pizza
Year 8 Curriculum OverviewSubject ContentPractical Work
Students will complete 1 9 week rotation.Food Hygiene and Safety
Food Processes
Healthy Eating
Using the bridge and claw to chop
Processes used: frying, grating, weighing and measuring, making a dough, kneading, proving, baking, creaming, beating, boiling.
Scones
Thai Green Curry
Hedgehog Bread
Year 9 Curriculum OverviewSubject ContentPractical Work
Students will complete 1 9 week rotation.Food Hygiene and Safety
Food Processes
Healthy Eating
Using the bridge and claw to chop
Processes used; bridge and claw to chop, frying, grating, rubbing in, weighing and measuring, baking, melting, whisking, layering, simmering.
Cheesecake
Chicken Curry
Fajitas