Skip to content ↓


Subject Overview

Learning how to cook is a crucial life skill that enables learners to feed themselves and others affordably and safely for the rest of their lives

Curriculum Principles

At its heart, our curriculum focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition, food provenance and the working characteristics of food materials. Instilling a love of cooking in our students will also open a door to one of the great expressions of human creativity.

Curriculum Aims

Our curriculum aims for Food & Nutrition are framed around the National Curriculum and the exam specifications we follow and is rich, broad and varied and carefully sequenced to allow:

Students to understand and apply the principles of nutrition and health and cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. Through the early KS3 curriculum we focus on Health and safety so our students soon become confident and competent in a range of cooking techniques, including knife skills and applying heat in different ways. Through teacher led demonstration and practical lessons students come to understand the source, seasonality and characteristics of a broad range of ingredients, and how to perform sensory analysis of ingredients and outcomes. Students must be able to make the connections between theory and practice to cement extensive and relevant knowledge and apply their understanding of food and nutrition to practical preparation. Over time, our Food curriculum leads our students to be able to make decisions about which techniques are appropriate based on their understanding of nutrition, food, different culinary traditions and cooking and food preparation content in order to achieve their intended outcome.

Curriculum Design

Through learning to cook we are supporting our students to become the best that they can be.

Please click the link to view our Food Curriculum Year Overview