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Food and Nutrition

 Key Stage 3

Subject Statement

Key Stage 3 students have a double Food lesson each week, giving them the opportunity to experience practical cookery each lesson. A wide variety of food commodities are available for them to use and they have many opportunities to taste a wide range of ingredients, which they are encouraged to use in their dishes. At the end of each lesson students enjoy sitting down to taste their food and are encouraged to evaluate their own and other students finished dishes.

Course Outline

During the lessons students learn how to:

  • Prepare, cook and serve a wide range of dishes, hygienically and safely.
  • Apply their healthy eating and nutrition knowledge.
  • Demonstrate and apply their awareness of consumer preferences and reasons for choices made.
  • Demonstrate their understanding of food provenance, production and processing
Term Topic
1 Food and Cooking - Healthy Eating Week
2 Food and Cooking - Food Provenance
3 Diet and Health - Fibre February
4 Diet and Health - Cuisines around the World
5 Making Choices - Alternative Take-Away
6 Making Choices - Seasonality


Assessment and Feedback

Students are assessed in the following ways: 

  • Students demonstrate a range of food preparation and cooking techniques.
  • Follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes.
  • Recall and apply the principles of the Eat Well Guide.
  • Students apply the principles of hygienic and safe working practices.
  • Students apply literacy and numeracy skills.
  • Identify how and why people make different food and drink choices;
  • Self-assessment of finished dishes.
  • Peer feedback and discussion of finished dishes.
  • Record cooking skills gained


Key Stage 4 BTEC Home Cooking Skills

General Course Information

BTEC Home-Cooking Skills Levels 1 and 2

At Key Stage 4 students have three lessons each week. Students gain the knowledge, skills and confidence that will enable them to cook independently. Students are introduced to basic cooking skills by following recipes for simple nutritious dishes, and they learn how to use kitchen equipment safely. They will also gain knowledge about sourcing food, nutrition and food hygiene. The course combines practical learning and theory content.

During Year 11 students have the opportunity to be entered for a BTEC (Level 1 or 2) award in Home Cooking Skills. The aim of the course is to give the students the knowledge, skills and confidence to enjoy cooking meals at home, using the skills they have learnt. Being able to cook is an essential life skill that will benefit their health and wellbeing. Students will gain an understanding of how to economise when planning meals to cook at home, without using pre-prepared or ready-cooked food and they will be encouraged to continue cooking for themselves and their families.

Assessment and Feedback

Coursework is internally assessed and has specified learning outcomes. Students who complete all the assessment criteria are awarded a Pass. 

Assessment Criteria (Level 1)

Select and prepare ingredients for a recipe.

Use cooking skills when following a recipe.

Demonstrate food safety and hygiene throughout the preparation and cooking process.

Reflect on own learning about the value of gaining cooking skills.

Identify ways to pass on information about home cooking.


Assessment Criteria (Level 2)

Plan a nutritious two-course meal.

Select and prepare ingredients for recipes for a nutritious, two-course meal.

Use cooking skills when following the recipes.

Demonstrate food safety and hygiene throughout the preparation and cooking process.

Apply presentation skills when serving the meal.

Explain ways to economise when cooking at home.

Identify the ways information about cooking meals at home from scratch, can be passed on to others.

How Parents and Carers Can Help

Support students with the homework task, which is a required element to the Level 2 Unit. Students must provide evidence of how they have passed on information to others about cooking skills at home. Photographic evidence and a brief statement from a participant is required.


Head of department - Jill Bunting:

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