Curriculum Intent 
In early KS3 Food preparation and nutrition will give students the basic skills needed both for life and for the GCSE course in Food Preparation and Nutrition. These skills include making skills; peeling; chopping; grating; using the hob and oven. Hygiene, safety and nutrition will also be taught alongside the making activities.
The intention is that students' skills develop and become more challenging throughout years 7, 8 and 9. For example in year 9 students complete an extra workbook including the topics of hygiene, safety, multicultural foods, food waste and sustainability.
With a view to healthier lifestyles it is intended that students also make a range of healthy products that are focused on looking at different methods of making and using a wider variety of equipment. To facilitate this a cookbook is provided for each year group in KS3.
The intention at KS4 is for students in year 10 to further build up their practical skills by making a wide range of food products each week. Students will also complete activities, experiments, investigations and worksheets based on the five following areas: Food nutrition and health, Food science, Food safety, Food choice and Food Provenance. This work provides the knowledge and practical skills basis for year 11.
In line with exam board assessments year 11 students will go on to complete two non-examined assessment tasks (NEA’s) and be prepared for their written exam.
Programmes of Study
KS3 – follows the Design Technology carousel with ten weeks being spent in each area of technology.
KS4 – Students are entered for the course ‘Food Preparation and Nutrition’ This is an AQA GCSE course. The assessments for the course consist of:
NEA 1 is a Food investigation task that is worth 15% of the course.
NEA 2 is a Food preparation task that enables students to show their culinary knowledge and their making skills. This task is worth 35% of the course.
Final written exam sat at the end of year 11 worth 50% of the course.
Marking and Assessment
At KS3 all making and written activities are graded in line with the Technology carousel.
KS4 marking is based on the 9* – 1 GCSE system and AQA exam board marking criteria.
Examinations
A mock written exam takes place in years 10 and 11. This is based on a past exam paper.
A mock 3-hour practical exam is carried out in the classroom prior to the practical NEA assessments.
Revision Guides/Supporting Resources
CGP GCSE Food Preparation and Nutrition ‘The revision guide’ ISBN 9781782946496
CGP GCSE Food preparation and nutrition ‘Exam Practice workbook’ ISBN 9781782946502
A variety of revision materials are made available to students including past papers and teachers notes and materials.
Staff Details
Food Preparation and Nutrition is a subject within the Technology Department
Mrs Shaw – Teacher of Food Technology and Progress Coordinator (Indigo Section)
Careers and Progression
This course provides the beginnings of knowledge for students who would like to continue the study of food technology or food and catering at level 2 and 3 in further education.
Apprenticeships are available for school leavers for those who prefer a hands on way of learning and also advanced apprenticeships further down the line to train as a Senior Chef if desired.
Even if students do not opt for this option at GCSE the KS3 syllabus in Food Technology provides fantastic life skills for students.