Our exciting Food Preparation and Nutrition course equips students with an array of culinary skills and techniques, as well as knowledge of nutrition, food traditions and kitchen safety.


The course gives pupils the opportunity to become inspired, motivated and become fantastic problem solvers as well as time keepers. Pupils learn to develop their confidence cooking with ingredients from across the globe and learn to be creative in their presentation and outcomes. An exciting insight into a wide variety of careers is explored to ensure children are fully equipped for their lives beyond the classroom.


The department currently has two members of staff and has access to a newly built kitchen for students to plan, prepare and cook a wide range of dishes throughout their studies. Pupils have access to a great range of equipment to enhance their learning experiences and thoroughly enjoy preparing and cooking dishes to take home to friends and family to showcase their skills.


Our children begin their cooking adventures in year 5 and continue to develop their skills, building on the complexity of dishes prepared and cooked right up to year 8. For these year groups lessons build on team work, time keeping, and ability to follow instruction, as well as replicating key skills they are introduced to and developing their knowledge of living a healthy lifestyle. For these year groups Food and Nutrition is studied for one term in the year as part of the DT course and lessons vary between theory and cook in alternate weeks. This provides an opportunity to learn how to carry out sensory analysis and build on their theory knowledge.


GCSE Food Preparation and Nutrition starts for pupils in year 9 and allows nutritional knowledge and practical skills to be developed as part of a three year exciting and creative course.


The focus of the course at this level ensures students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focusses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.


Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food choice
  • Food provenance


On completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries. They will also be fully equipped with key skills to help them develop into competent young adults and the knowledge to aid a healthy lifestyle beyond their school years.