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Food Preparation and Nutrition
BackHead of Department: Mr M Leather
Teachers: Above plus Mrs S Geer (Sevenoaks)
Technicians: Mrs J Humphrey and Mrs H Harris (Sevenoaks)
Food Preparation and Nutrition at TWGSB equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. At KS3 the curriculum explores the different areas of The Eatwell Guide so that students understand how a balance of good health is achieved. Furthermore, the recipes have been adapted to reflect moral, religious, health and financial needs of students.
Students also learn about food science – the science that occurs when ingredients are used in different conditions. Theoretical learning is followed by a range of practical lessons where students learn a wide variety of practical skills that will provide them with the ability to cook food from scratch and adapt existing recipes to suit their own dietary preferences.
At KS4 students can continue their learning in food by opting to take Food Preparation and Nutrition at GCSE. This allows them the opportunity to make informed choices about a wide range of further learning opportunities and career pathways, as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Nutrition for life equips students with the knowledge and skills to eat better, feel better and live better. [Updated 2024/25]
Years 7, 8 and 9
Year 7 have a three-term rota; Year 9 have a two-term rota.
Year 7
Students study Food and Nutrition for one-hour a week for six months. Students are introduced to the school food room and to good hygiene practices when preparing and storing food. They learn basic preparation and knife skills and use of the hob while preparing both savoury and sweet dishes.
Year 8
Students do Design Technology instead of Food and Nutrition.
Year 9
Year 9 students study Food and Nutrition for approximately nine weeks (27 lessons) on a rotation with DT. Students further develop their practical skills and use a wider range of cooking and preparation methods.
GCSE: Years 10 and 11
Year 10
Students begin their GCSE course content in Year 10. They recap and develop a wide range of culinary preparation and cooking skills including food styling for presentation of their finished dishes. They make investigations into the science and nutrition aspects underpinning preparation of food and make links to healthy diet choices. Students practise the two NEA tasks through structured food science investigations and planning, preparing and presenting a recipe of several dishes.
Year 11
Year 11 targets the two NEA tasks: NEA1 Food investigation, which researches and tests a food science hypothesis; and NEA2 Food preparation, which involves planning towards a three-hour practical assessment. Throughout the year students also revisit the knowledge and skills needed for the exam through specific lessons supported by homework tasks. They sit a mock practical and theory exam in January and the final exam in June.