Food Preparation and Nutrition at Key Stage 3

Key Stage 3

· During Key stage 3 students learn to make a variety of savoury and sweet dishes. They develop essential knife skills which enable them to prepare fruit, vegetables and meat safely and hygienically. Students also learn how to operate the hob and oven safely and effectively to produce good quality dishes. Students are encouraged to adapt existing recipes which enable them to create new and imaginative products while considering nutrition, sustainability, cost and dietary needs.

Year 7

· In Year 7, students will begin to develop essential practical cooking skills, learning to use a range of equipment and techniques safely and competently. They will gain a sound understanding of food hygiene, kitchen safety, and nutrition, with a focus on the Eatwell Guide and balanced eating. The unit encourages students to make informed food choices through an introduction to wise food shopping and the use of seasonal ingredients. By the end of the unit, students will be able to produce a range of high-quality food products suitable for a healthy lunchbox, building competency and independence in the kitchen.

Year 8

· In Year 8, students will build on the knowledge and practical skills developed in Year 7, continuing to work safely and confidently with a wider range of tools, equipment and food commodities .They will focus on the importance of staple foods in the diet and explore the influence of multicultural cuisines, developing an understanding of food from different cultures and traditions.

· Through hands-on cooking, students will refine their cooking skills and techniques, with safe cooker management, producing high-quality dishes that demonstrate both technical accuracy and creativity. This unit deepens their understanding of nutrition, food provenance, and the cultural significance of food in a diverse society.

Year 9

· Students follow a 3-year Food Preparation and Nutrition curriculum designed to develop confident, independent, and informed young cooks. Building on skills from Years 7 and 8, they will deepen their understanding of nutrition and health, learning how to prepare a range of predominantly savoury dishes that reflect current healthy eating guidelines. Pupils will refine their practical skills, use a wider range of equipment, and adapt recipes to meet different dietary needs and life stages. They will explore the source, seasonality, and characteristics of ingredients, while developing an awareness of taste, texture, and presentation.