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Samuel Whitbread Academy


Curriculum Intent

Year 9 Key Stage 3

Food Preparation and Nutrition allows pupils to explore their creativity using a range of materials and techniques.  Pupils are taught how to become competent in a range of cooking processes such as selecting and preparing ingredients, using utensils and electrical equipment and how to adapt their own recipes. Pupils are taught the importance of healthy eating and the principles of nutrition.  Making a range of predominately savoury dishes, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.

This is the cooking list for Year 9's 2020/2021.


Year 10/11 Key Stage 4

Food Preparation and Nutrition specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

The majority of the specification will be delivered through preparation and making activities. Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.

Topics and themes have been grouped to help you teach the specification, but these are not intended as a route through the specification, you can teach the content in any order. The topics are:

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

The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:

  • bread, cereals, flour, oats, rice, potatoes and pasta
  • fruit and vegetables (fresh, frozen, dried, canned and juiced)
  • milk, cheese and yoghurt
  • meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • butter, oil, margarine, sugar and syrup.


Curriculum Sequences


Subject Learning Checklist


Revision resources


Specification and past papers


Marking & Feedback


Careers Opportunities

Chef, apprenticeships, catering industry, dietician, food critic, food scientists, health and food safety inspectors