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Food
“Understanding food is understanding life — from the science behind it to the skills that bring it to the table.”
Food education goes beyond recipes, blending hands-on skills with essential knowledge to support lifelong well-being.
At secondary level, food education forms a key part of the Design and Technology National Curriculum (DfE, 2014). Pupils are expected to develop a strong understanding of nutrition and healthy eating, food safety and hygiene, and the provenance of food, alongside learning how to cook a range of predominantly savoury dishes. The curriculum places equal importance on theoretical knowledge and practical competence, ensuring students can apply scientific principles to food preparation while developing confidence, independence and informed decision-making skills that support lifelong health and well-being.
We meet these curriculum aims through a carefully planned programme that blends hands-on practical lessons with focused theory, allowing students to apply what they learn in real-life contexts. Students build essential skills for life, including food preparation, time management, organisation, teamwork and problem-solving, while also developing transferable skills valued across education and employment. For those wishing to continue their studies, we offer the WJEC Level 1/2 Technical Award in Hospitality and Catering, providing a strong foundation for further education, apprenticeships or careers within the food, hospitality and wider service industries.
Key Stage 3 Curriculum
| Year | Autumn | Spring | Summer |
|
7 – Food Nutrition & Health / Food Commodities |
Food Nutrition & Health | Food Commodities – plant-based | Food Commodities – animal-based |
|
8 – Provenance / Food Science |
Food choice / Food Science | ||
|
9 – The importance of nutrients in menu planning |
Nutrients – function in the body/nutritional needs of different groups of people/menu planning |
||
Key Stage 4 Curriculum
(WJEC Level 1/2 Vocational Award in Hospitality and Catering (Technical Award))
| Year | Autumn | Spring | Summer |
| 10 |
Intro to Unit 1 – The H&C Industry Skills Focus |
The Importance of Nutrition Cooking Methods |
Menu Planning Evaluation |
| 11 | The skills and techniques of preparation, cooking and presentation of dishes |
Unit 2 assessment Unit 1 – The H&C industry, in-depth |
Unit 1 Exam Prep Unit 1 Exam |
Homework
Key Stage 3 – Homework tasks may include short research activities, reflection on practical lessons, nutrition-based tasks, and creative work linked to food, health and sustainability.
At Key Stage 4, homework supports the demands of the WJEC Hospitality and Catering qualification and may include research into the hospitality industry, nutrition and food safety, planning and evaluating dishes, and preparation for assessments.
Extracurricular
Students are supported beyond the classroom through a range of extracurricular opportunities, including homework support sessions and after-school enrichment for both practical cooking and theory. To further enhance learning, students who study food at Key Stage 4 also have the opportunity to take part in a yearly trip to London, allowing them to experience a wide range of cultures, cuisines and hospitality settings, enriching their understanding of the industry in a real-world context.