Food and Nutrition

Food and Nutrition Curriculum Vision

Food and nutrition at All Saints centres on teaching students to cook so that they can feed themselves and others affordably and well, now and in later life. The aim is to inspire a love for food by learning to choose ingredients to reduce food miles and make healthier food choices independently.

The food and nutrition curriculum teaches students to understand and apply the principles of nutrition and healthy eating as well as developing knowledge and understanding of dishes from around the world.

Awareness of taste, texture and smell is required to decide how to season dishes and combine ingredients. Adapting and using their own recipes is important for students to understand the source, seasonality and characteristics of a broad range of ingredients. 

M Shaw

M Shaw

Curriculum Leader - Design Technology

KS3 Food and Nutrition Curriculum

In KS3 Food and Nutrition, our students study the following topics:

Year 7

  1. Hygiene and safety
  2. Eatwell guide and a healthy balanced diet
  3. Proteins
  4. Carbohydrates
  5. Fats
  6. Minerals
  7. Energy in food
  8. Practical skills – savoury and sweet dishes including stir fry, fruit crumble, granola, scotch egg, pasta and sauce, muffins, scones and cheesecake

Year 8

  1. Food safety – temperature control and bacteria
  2. Food choice – sensory, labelling, allergies and religion
  3. Factors affecting food choice
  4. Seasonal foods
  5. Sensory testing
  6. British and international cuisine
  7. Sustainability
  8. Food miles
  9. Practical skills – savoury and sweet dishes including pasta making, sushi, Victoria sandwich cake, falafel, pizza, potatas bravas and meatballs
KS4 GCSE Food Preparation and Nutrition Curriculum

Exam board: AQA

In KS4 GCSE Food Preparation and Nutrition, our students study the following topics:

Exam Paper: Food Preparation and Nutrition (50% of GCSE)

  1. Food preparation skills
  2. Food, nutrition and health
  3. Food science
  4. Food safety
  5. Food choice
  6. Food provenance
  7. Food preparation and cooking techniques

Non-Exam Assessment (50% of GCSE)

  1. Food investigation
  2. Food preparation assessment

Useful websites

AQA GCSE Food Preparation and Nutrition Specification

KS5 WJEC Level 3 Diploma in Food Science and Nutrition Curriculum (equivalent to 1 A Level)

Exam board: WJEC

In KS5 WJEC Diploma in Food Science and Nutrition, our students study the following topics:

Unit 1: Meeting Nutritional Needs of Specific Groups (Internal and External Assessment)

  1. Understand the importance of food safety
  2. Understand properties of nutrients 
  3. Understand the relationship between nutrients and the human body
  4. Be able to plan nutritional requirements
  5. Be able to plan production of complex dishes
  6. Be able to cook complex dishes

Unit 2: Ensuring Food is Safe to Eat (External Assessment)

  1. Understand how micro-organisms affect food safety
  2. Understand how food can cause ill health
  3. Understand how food safety is managed in different situations

Unit 3: Experimenting to Solve Food Production Problems (Internal Assessment)

  1. Understand the scientific properties of food
  2. Be able to scientifically investigate changes to food
  3. Be able to solve food production problems 

Useful websites

WJEC Level 3 Diploma in Food Science and Nutrition Specification

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