Food Preparation & Nutrition

Why is Food important?

The preparation of food is one of the great expressions of human creativity which is central to all of the world's rich and diverse cultures. Learning to cook is a crucial life skill that enables students to lead a healthy lifestyle now and in later life. It gives students valuable insight into the Science of nutrition and hygiene. Most importantly, Food Preparation & Nutrition enables students to be adaptive and creative in their quest to be the next Master Chefs!

What is the aim of the Food curriculum at Oaklands?

The Food Preparation curriculum at Oaklands aims to develop healthy individuals who are able to solve problems and work practically. Students will be taught how to cook and apply the principles of nutrition and healthy eating. It enables students to understand the ethics around sustainability in global food production and thereby make a positive contribution to the community. It also develops critical thinking skills through investigation and evaluative work.

How is the curriculum in Food structured?

Food Preparation is taught mostly thorough practical lessons where students will learn a range of preparation and cooking techniques. Theory is linked and taught alongside these practical lessons. Skills and knowledge are built on and developed throughout each key stage. Students complete their food curriculum over one term in yr 7 and another in year 8. This is taught on rotation with D&T. Year 9 upwards have lessons over the year.

Topics covered in Year 7:

Independent and confident cooking

The Eatwell Guide: meals and diets

Food origins

Informed food choices

Topics covered in Year 8:

Cooking techniques and proficiency

Energy and nutrients: source and function

Intro to Food Science

Food Choice

Topics covered in Year 9:

Accurate and precise cooking

Local and worldwide cuisine

Health and dietary needs

Global food challenges

Food culture and custom

Food Science

Topics covered in Year 10:

Preparation and Cooking:

Knife skills (e.g. chopping, dicing, julienne)

Cooking methods (e.g. boiling, steaming, roasting, stir-frying)
Food safety and hygiene practices
Sensory analysis (taste testing, evaluation techniques)
Presentation and portioning of food

Practical lessons support theory areas—e.g., making dishes to demonstrate the use of protein, complex carbohydrates, or different cooking techniques.

Food Science:

Scientific principles behind cooking (e.g. gelatinisation, coagulation, emulsification)
Functional and chemical properties of ingredients (e.g. eggs, flour, fats, sugar)
Investigative tasks and mini experiments to support NEA 1 prep
Heat transfer and cooking methods (conduction, convection, radiation

Nutrition and Health:

Macronutrients (carbohydrates, protein, fats): functions, sources, effects of deficiency/excess
Micronutrients (vitamins A, B-group, C, D, E, K and minerals like iron, calcium): functions, sources, effects
Nutritional needs throughout life stages
Special dietary needs (e.g. vegetarian, vegan, coeliac, lactose intolerant)
The Eatwell Guide and the 8 tips for healthy eating
Nutritional analysis and meal planning

Food provenance and Sustainability

Food miles and environmental impact of food production
Organic vs non-organic food
GM foods
Food labelling and packaging

Food waste and seasonal foods

Food Choice

Cultural, religious, ethical factors influencing food choices

Marketing and food labelling

Lifestyle and cost considerations

British and international cuisines

Food Safety

Causes of food spoilage
Bacteria, moulds and yeasts
Cross-contamination and prevention
Food storage, handling, cooking and chilling temperatures
Legislation related to food hygiene

Year 10 also includes:

Regular practical cooking sessions to build skills in line with NEA 2 requirements

Mini NEA tasks or mock investigations to introduce NEA format (e.g., investigate how sugar affects the texture of cakes)

Use of nutritional software/tools to plan meals and evaluate nutrition

Topics covered in Year 11:

Higher level cooking skills and presentation techniques

Students complete 2 NEAs (non examined assessments)

NEA1 The Food Investigation task - a science based investigation supported by written assignment.

NEA2 Food Preparation task - independent research plan and make where a portfolio of work is completed along with a 3 hr practical exam - working to a brief.

Consolidation of learning and exam practice