Food Preparation and Nutrition
Subject Overview
Food Preparation and Nutrition is an exciting, creative and challenging course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, the subject focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition with an array of culinary techniques, as well as knowledge of food traditions and kitchen safety.
As part of students’ work with food, they will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Food Preparation and Nutrition is delivered by dedicated staff in specialist facilities. The department operates from the Ambleside Building at Wellfield Academy in a well-equipped food preparation kitchen. Food Preparation and Nutrition at Wellfield Academy has been designed to encourage students to be able to plan, prepare and cook a range of products whilst developing a repertoire of core competencies, confidence, and creativity.
Food Preparation and Nutrition Subject Staff
| Mrs Woodward | Head of Technology / Teacher of Food Preparation & Nutrition |
Key Stage 3 Food Technology
For one half of the year, students will complete a materials-based project using either timbers or plastics. During this project, students will learn about different material types, including their properties, uses, advantages and limitations. They will develop their understanding of how materials are selected for specific products based on function, aesthetics, durability, cost and sustainability. Students will also gain practical experience in the workshop, learning how to work safely and accurately with a range of hand tools and specialist equipment. This may include using tools for measuring, marking out, cutting, shaping and finishing materials, as well as machinery such as the pillar drill and belt sander. Through this project, students will build confidence in practical making, problem solving and quality control. For the other part of the year, students will complete either a CAD/CAM project or a textiles-based project. In CAD/CAM, students will learn about computer-aided design and computer-aided manufacture, exploring how digital technologies are used to design and produce products accurately and efficiently. They will consider how CAD/CAM supports innovation, industry, sustainability, society and future career pathways within design, engineering and manufacturing. In textiles, students will learn about different fabrics, fibres and material properties. They will explore how textiles are used in products and will develop practical skills through a hands-on project. This may include designing, pattern work, cutting, joining, sewing and finishing techniques. Students will learn how to select suitable fabrics and processes for a specific purpose while developing accuracy, creativity and confidence in making.
At Key Stage 3, students develop their understanding of food preparation, nutrition, healthy eating and safe working practices through a combination of theory and practical cooking lessons. In Year 7, students build secure foundations by studying health and safety principles, food poisoning, how to make sure food is safe to eat, the Eatwell Guide, food packaging and food miles. In Year 8, students develop their knowledge further by exploring the different factors that impact food choice, including lifestyle, culture, cost, availability and personal preference, as well as different dietary needs and selected food commodities. In Year 9, students continue to deepen their understanding of food commodities, while also exploring careers within the food industry and beginning to plan their own dishes towards the end of the academic year. Across all year groups, practical lessons support theory learning by helping students apply knowledge, develop confidence in the kitchen and build the skills needed to make informed, safe and healthy food choices.
Key Stage 4 Food Preparation and Nutrition
At KS4, students follow the Eduqas GCSE Food Preparation and Nutrition specification, developing the knowledge, understanding and practical skills needed to cook confidently and apply the principles of food science, nutrition and healthy eating. Students study key theory areas including food commodities, principles of nutrition, diet and good health, food science, food safety, where food comes from, food provenance, and cooking and food preparation skills. Alongside this, practical lessons are used to support and deepen theory learning by allowing students to apply knowledge of ingredients, cooking methods, functional properties, hygiene, safety and nutrition in real cooking contexts. This practical and theoretical approach helps students build confidence, independence and accuracy in the kitchen, while preparing them for the demands of their Year 11 coursework, including the food investigation task and the food preparation task.
Key Stage 4 Hospitality and Catering
At KS4, students follow the WJEC Level 1/2 Hospitality and Catering qualification, developing the knowledge, understanding and practical skills needed to work confidently within the hospitality and catering industry. Students study key theory areas including the structure of the industry, job roles and career pathways, working conditions, health and safety, food safety, environmental health, nutrition, menu planning, factors that affect food choice, special dietary needs, and how hospitality and catering businesses meet customer requirements. Practical lessons are used to support theory learning by allowing students to develop preparation, cooking, presentation and time-management skills in realistic catering contexts. This combination of theory and practical learning helps students build confidence, independence and industry awareness, while preparing them for their controlled assessment in Year 11 where they plan, prepare, cook and present dishes in response to a given brief.
"A recipe has no soul. You, as the cook, must bring soul to the recipe." - Thomas Keller
