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As part of students work with food, students 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 students to feed themselves and others affordably and well, now and in later life.

Years 7, 8 & 9 

What will I study?

Food lessons in year 7, 8 & 9 will be a combination of theory and practical tasks supported by demonstrations. Our students will be taught to:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques
  • understand the source, seasonality and characteristics of a broad range of ingredients.
How will I be assessed?

There will be regular assessments to track progress and identify areas for development.
These assessments include both theory based and practical tasks.

Curriculum Maps 

Years 10 & 11 

What will I study?

Both Food qualifications equip learners with the knowledge, understanding and skills required to cook and apply the principles of nutrition and healthy eating.

It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

What skills will I develop?

By studying Food Preparation and Nutrition learners will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

By studying Level 1 & 2 Hospitality and Catering learners will:

  • apply their learning by considering all aspects of the vocational sector
  • develop an understanding of the different types of establishment and job roles within the catering industry
  • apply their learning to safely prepare, cook and present nutritional dishes
  • understand how catering establishments operate efficiently, legally and financially viably whilst meeting the needs of their potential market.
How will I be assessed?

By studying Food Preparation and Nutrition learners will:

Component 1: Principles of Food Preparation and Nutrition

  • Written examination: 1 hour 45 minutes
  • 50% of the qualification
  • 100 marks

Component 2: Food Preparation and Nutrition in Action

  • Non-examination assessments
  • 50% of the qualification
  • 100 marks

By studying Level 1 & 2 Hospitality and Catering learners will:

Unit 1: The Hospitality and Catering Industry will be externally assessed.

  • Duration: 90 minutes
  • Number of marks: 90

Unit 2: Hospitality and Catering in Action is an internally assessed controlled assessment.

Curriculum Maps

Key Stage 5 

What will I study?

Students will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food. As part of the course, students will work with professional chefs, visit local businesses, taste new foods, critically assess diets and develop menus which are nutritionally balanced, conduct food experiments and develop a range of generic and transferable skills that are sought after by employers.

 An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.

What skills will I develop?

Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work related learning in each of the available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:

  • skills required for independent learning and development
  • skills to ensure their own dietary health and well being
  • a range of generic and transferable skills
  • the ability to solve problems
  • the skills of project based research, development and presentation
  • the ability to apply mathematical and ICT skills
  • the fundamental ability to work alongside other professionals, in a professional environment
  • the ability to apply learning in vocational contexts.
How will I be assessed?

The Level 3 course is made up of 4 units, of which learners will complete 3; two mandatory and one optional.

  WJEC Level 3 Applied Diploma in Food Science and Nutrition    
Unit Title Structure Assessment
1 Meeting Nutritional Needs of Specific Groups Mandatory Internal and External
2 Ensuring Food is Safe to Eat Mandatory External
3 Experimenting to Solve Food Production Problems Optional Internal
4 Current Issues in Food Science and Nutrition Optional Internal

The first mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.

The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

Curriculum Maps 

Further Information

Mr D Huey - Curriculum Leader Food