Food

What will I study?

Food at The Sutton Academy combines practical cookery, nutrition, food science and food safety. Students develop their knowledge and practical skills progressively through Years 7, 8 and 9, preparing them for further study at Key Stage 4.

Students are taught to:

• understand the principles of nutrition and healthy eating, including nutrients, their functions, sources and the needs of different people
• develop a broad range of practical food preparation and cooking skills, becoming increasingly confident and independent in the kitchen
• understand the science behind food and cooking, including how ingredients behave and change during preparation and cooking
• make informed choices about ingredients, considering nutrition, cost, seasonality, sustainability and food provenance
• understand and apply high standards of food hygiene and safety, including safe food storage, preparation and cooking
• explore a range of ingredients and commodities, including their origins, properties and uses
• plan, prepare, cook and evaluate dishes for different needs and situations
• use sensory evaluation and feedback to reflect on and improve the food they produce.

Year 7

Students begin by developing the essential knowledge and skills needed to work safely and confidently in a food room. They learn about food hygiene, kitchen safety, knife skills, weighing and measuring, using the cooker and the principles of healthy eating.

Practical lessons allow students to apply what they have learned and develop accuracy, organisation and confidence when preparing food.

Year 8

Students build on their Year 7 knowledge through a greater focus on nutrition and food science. They study macronutrients and micronutrients, including protein, carbohydrates and fats, and investigate how these nutrients contribute to a healthy, balanced diet.

Practical work becomes more challenging and students are expected to make increasingly independent decisions about ingredients, techniques and the quality of their finished dishes.

Year 9

Students develop the more advanced knowledge and skills needed for Key Stage 4 Food courses. Learning includes nutrition, food science, food provenance, commodities, food choice and more complex practical techniques.

Students are encouraged to explain not only what happens when food is prepared and cooked, but why it happens, developing the analytical and practical skills required for GCSE and vocational study.

How will I be assessed?

Assessment in Food includes both written and practical work and is used regularly to identify progress and areas for further development.

Students complete written assessments covering the knowledge taught during each stage of the curriculum. These include a mixture of multiple-choice, short-answer and extended-response questions, helping students gradually develop the style of written responses required at Key Stage 4.

Practical assessment is an important part of the curriculum. Students are assessed on their ability to:

• plan an appropriate dish

• select and use ingredients and equipment accurately

• demonstrate food preparation and cooking skills safely and independently

• manage their time and workspace effectively

• produce a successful final dish

• evaluate their work and identify appropriate improvements.

Across Key Stage 3, the final practical assessment follows a consistent 50-mark structure: 20 marks for planning, 20 marks for practical performance and 10 marks for evaluation. Expectations increase each year as students become more independent and technically confident.

Assessment is not simply used to award a mark. Students receive feedback and revisit important knowledge so that they can reflect, respond and improve as they progress through the curriculum.

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.

Year 7 

What will I study?

Food is a popular option at Key Stage 4 at The Sutton Academy. Many students choose to continue studying the subject after Key Stage 3, building on the practical skills, food science and nutrition knowledge they have already developed.

Students can choose between GCSE Food Preparation and Nutrition and Hospitality and Catering. Both courses include a strong practical element, but they offer different pathways depending on students’ interests and strengths.

GCSE Food Preparation and Nutrition

GCSE Food Preparation and Nutrition develops students’ understanding of nutrition, food science, food safety, food provenance and food choice, alongside a wide range of practical cooking skills.

Students explore how and why ingredients behave in different ways during preparation and cooking. They learn about the functional and chemical properties of food and apply this knowledge through practical work and food investigations.

Throughout the course, students develop greater independence in the kitchen and are expected to plan, prepare, cook and present increasingly complex dishes accurately and safely.

Students also study areas including:

• nutrition and health
• food science
• food safety
• food provenance
• food choice
• food preparation and cooking techniques
• the functional properties of ingredients.

How is GCSE Food Preparation and Nutrition assessed?

Assessment is through a combination of non-exam assessment and a final written examination.

Students complete a food science investigation, where they investigate how ingredients behave and explain the scientific principles involved.

They also complete a food preparation assessment, where they research, plan, prepare, cook and evaluate dishes in response to a set task.

A final written examination assesses students’ knowledge and understanding of the full course, including nutrition, food science, food safety, food provenance and food choice.

This means students are assessed on both their practical skills and their ability to explain the knowledge and science behind food.

Hospitality and Catering

Hospitality and Catering is a practical and vocational course that allows students to explore the hospitality and catering industry while continuing to develop their food preparation and cooking skills.

Students learn about how hospitality and catering establishments operate and the factors that contribute to providing safe, suitable and successful food for customers.

Topics include:

• the hospitality and catering industry
• food safety and hygiene
• nutrition
• menu planning
• customer needs
• working conditions
• food preparation and cooking
• presentation of dishes.

Practical work is an important part of the course. Students learn to select suitable dishes, justify their choices and produce food that meets the needs of a particular customer or brief.

How is Hospitality and Catering assessed?

Hospitality and Catering is assessed through a combination of internal assessment and an external examination.

For the internally assessed unit, students respond to a set brief. They demonstrate their understanding of nutrition, menu planning, food safety and practical food preparation, before planning, preparing, cooking and presenting dishes.

The externally assessed examination focuses on the hospitality and catering industry. Students are assessed on areas including food safety, working conditions, customer requirements and how different hospitality and catering establishments operate.

The course gives students the opportunity to demonstrate both their practical ability and their understanding of the wider hospitality and catering sector.

Progression through Key Stage 4

Both courses build directly on the knowledge and practical skills developed during Key Stage 3.

As students progress through Years 10 and 11, they are expected to become increasingly independent, accurate and confident, both practically and academically. They develop stronger decision-making, planning, organisation and evaluation skills, while continuing to improve the quality and complexity of the food they produce.

The popularity of Food at Key Stage 4 means students are part of a well-established subject area with high expectations, regular practical experience and clear progression throughout the course.

Year 10