Food Preparation and Nutrition

Food Preparation and Nutrition at NSSFC develops practical competence, scientific understanding and independence in the kitchen. Students explore food provenance, nutrition, food science and high-level culinary skills while applying theory to real-world contexts.

Core strands:

Food security and sustainability
Nutrition and health
Food science and ingredient functionality
Practical preparation and technical skills
Evaluation and sensory analysis
Independent planning and time management

The curriculum is sequenced to build from KS3 practical foundations into increasingly scientific and evaluative GCSE-level study. Year 10 establishes core knowledge and technical skill; Year 11 focuses on the two Non-Exam Assessments (NEA) and examination preparation.

Assessment includes:

NEA 1 – Food Investigation
NEA 2 – Food Preparation Task
Written examination

QLA informs responsive reteaching, particularly in food science processes, command word interpretation and extended evaluation.

Independent learning includes research, planning documentation, trial evaluation and structured revision.

Key Stage 3

All students study Food as part of the KS3 Technology carousel. This provides the foundational skills required for GCSE study.

Students develop:

Safe and hygienic food preparation
Knife skills and cooking techniques
Understanding of nutrition and balanced diets
Cultural and global food awareness
Evaluation and reflection skills

KS3 builds confidence, resilience and technical accuracy in preparation for GCSE-level independence.

Key Stage 4 – GCSE Food Preparation and Nutrition

Students follow the Eduqas GCSE Food Preparation and Nutrition specification.

Curriculum Structure

Unit 1 – Food Security
Unit 2 – Mini NEA (Preparation for formal NEA)
Unit 3 – Food Commodities and Food Science
NEA 1 – Food Investigation
NEA 2 – Food Preparation Task
Written Examination

KS4 Curriculum Overview

Term	Year 10	Year 11
Autumn 1	Unit 1 – Food Security	NEA 1 – Food Investigation
Autumn 2	Unit 1 – Food Security (continued)	NEA 1 Completion & Analysis
Spring 1	Unit 2 – Mini NEA	NEA 2 – Food Preparation Task
Spring 2	Unit 3 – Food Commodities & Science	NEA 2 Completion & Evaluation
Summer 1	Unit 3 – High-Level Practical Skills	Written Examination Preparation
Summer 2	Practical Skill Consolidation & Evaluation	Final Examination

Year 11 includes structured revision cycles, command word practice and targeted intervention based on mock analysis.

Sixth Form

A KS5 Food-related pathway is planned for introduction next academic year. This will extend students’ knowledge into advanced nutrition, food science and industry-based applications, building directly from the GCSE course.

Details of the KS5 offer will be confirmed in line with option uptake and staffing structure.

Literacy, Careers and Personal Development

Vocabulary
Students develop precise disciplinary terminology including emulsification, gelatinisation, denaturation, coagulation, sensory profile, dovetailing and sustainability.

Knowledge Organisers
Each unit includes structured glossaries and organisers to support retrieval, NEA planning and exam revision.

Careers Links
The curriculum introduces pathways including:

Chef and catering management
Food scientist
Nutritionist
Product development technologist
Environmental health officer
Sensory analyst
Hospitality and event management

Students engage in real-world style tasks including recipe development, evaluation and professional presentation.

SMSC / Personal Development