Food & Nutrition

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Year 7

Students are introduced to the fundamentals of food preparation, kitchen safety and healthy eating. They develop confidence using basic equipment and begin to understand nutrition through practical cooking. 

Key Knowledge:

  • Food hygiene and safety principles 

  • Eatwell Guide and balanced diet 

  • Basic nutrition: carbohydrates and protein 

  • Cross contamination and safe food handling 

  • Use of key equipment: oven, grill and hob 

  • Introduction to food science through simple experiments (e.g. sugar in baking) 

Year 7 Assessment Points:  

  • Practical assessment  

  • Written assessment on nutrition and safety 

  • Ongoing practical skill development (e.g. shaping, chopping) 

Key Vocabulary 

Hygiene, cross-contamination, carbohydrates, protein, fats, vitamins and minerals, balanced diet, nutrients, grill, oven, hob, shaping, kneading. 

Enrichment 

Simple food investigations (e.g. cupcake experiment) 

Tasting activities to explore flavours 

Building independence in the kitchen 

 

Year 8

Students build on core skills, developing independence, organisation and more advanced cooking techniques while deepening their nutritional knowledge in preparation for the AQA food preparation and nutrition GCSE course. 

Key Knowledge:

  • Recap of hygiene and healthy eating 

  • More complex dishes and cooking techniques (e.g. dough, sauces, pastry) 

  • Food packaging, labelling and calorie awareness 

  • Raising agents in baking 

  • Hydration and dietary needs 

  • Macro and micronutrients and their functions 

Year 8 Assessment Points:  

  • Practical assessment  

  • Skill-based practical outcomes (e.g. shaping, glazing, presentation) 

  • Written assessment on nutrition and food choices 

Key Vocabulary 

Macronutrients, micronutrients, hydration, raising agents, kneading, emulsification, portion control, presentation. 

Enrichment 

Tasting and sensory analysis activities 

Cooking dishes from scratch (e.g. curry paste) 

Developing creativity with flavours and presentation 

 

Year 9

Students refine practical skills and deepen their understanding of food science and nutrition, preparing for GCSE. Creativity, accuracy and presentation are emphasised. 

Key Knowledge:

  • Macro and micronutrients in greater depth 

  • Food presentation and sensory evaluation 

  • Advanced skills: pastry, dough, shaping and coating 

  • Cooking methods and their effects 

  • Complementary proteins and dietary needs 

  • Food science: protein, fats and carbohydrate function 

Year 9 Assessment Points:  

  • Written assessment on nutrition and food science 

  • Evaluation of presentation and flavour 

  • Practical assessments  

Key Vocabulary 

Caramelisation, emulsification, complementary protein, micronutrients, presentation, sensory testing, coating, shaping  

Enrichment 

“Bake Off” style challenges 

Exploring global cuisines and dishes 

Encouragement for GCSE option choice in AQA Food Preparation & Nutrition at GCSE 

 

Year 10

Students begin the GCSE course (AQA Food Preparation and Nutrition), developing advanced practical skills alongside detailed theoretical knowledge in food science, nutrition and provenance. 

Key Knowledge:

  • Food safety, hygiene and microbiology 

  • Practical skills including complex dishes and techniques 

  • Food choice: culture, religion, cost and labelling 

  • Food provenance: sustainability, sourcing and environmental impact 

  • Food science: functional and chemical properties 

  • Nutrition: macro and micronutrients, diet and health 

Year 10 Assessment Points:  

  • Mock NEA 1 (food investigation) 

  • Knowledge checks throughout modules for preparation for GCSE exam.  

  • Ongoing practical skill assessment 

  • Mock NEA 2 (three-dish practical assessment) 

Key Vocabulary 

Provenance, sustainability, micronutrients, denaturation, coagulation, emulsification, sensory testing, culture, food choice 

Enrichment 

After-school cooking sessions 

Experimental cooking investigations 

Independent dish creation and adaptation 

Practical skills lessons 

 

Year 11

Students apply their knowledge and skills to complete GCSE assessments (NEA 1 and NEA 2), demonstrating independence, creativity and technical proficiency in both practical and theoretical components. 

Key Knowledge:

  • Application of all GCSE theory content 

  • Advanced planning, evaluation and time management 

  • Exam preparation and revision techniques 

  • NEA 2: Food preparation assessment (three dishes) 

  • NEA 1: Food investigation (science-based) 

Year 11 Assessment Points:  

  • NEA 1 investigation and written report 

  • Mock assessments and revision tasks 

  • GCSE written examination 

  • NEA 2 practical exam (final dishes) 

Key Vocabulary 

Investigation, hypothesis, evaluation, sensory analysis, time management, NEA, presentation, consistency 

Enrichment 

Practice of final dishes at home 

Catch-up and intervention sessions 

Revision sessions for exam content 

 

 
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