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Food Preparation and Nutrition


Food Prep subjects

Curriculum Content

Food Preparation and Nutrition Intent Statement

Food Preparation and Nutrition Curriculum

Key Stage 3 

In KS3 pupils learn a broad range of basic cooking skills as part of life skills. Students will have 15 lessons in Food Preparation and Nutrition  in year 7 and 8, and 10 lessons in year 9.  In year 7 students will study enzymatic browning, yeast fermentation, food groups  and environmental issues in food production. Practical work includes vegetable soup, herby scones, fruit crumble, couscous  salad, bread making, vegetable pizza and macaroni and cheese. In year 8 students will study bacteria, temperature control, nutrients, special diets, sustainability and ethical issues in food production. Practical work will include chicken fajitas, vegetable curry, bolognese sauce, victoria sponge cake and lemon cheese cake.  In year 9 students will study the use of microorganisms in food production, nutrition at different life stages and the changing properties of protein/foams. Practical work will include vegetable stir fry (julienne cut), coleslaw and mayonnaise, pasta making and meringue nests.

Study at Home for KS3

Recommended books, websites and other resources:




Ways for parents to support learning

GCSE Assessment Components

In KS4 we follow the AQA Food Preparation and Nutrition specification.

Non exam-assessment  50% of final grade (this includes practical work)

Written exam 50% of final grade

The following topics will be covered:

  • Food, Nutrition and Health.  Gaining knowledge of nutrients, functions and sources.  Understanding the future health implications of over and under nutrition. Application of knowledge in different scenarios and life stages. 

  • Food Science.  Gaining knowledge and understanding of the functional and chemical properties of protein, fats and carbohydrates.  Develop a clear understanding of how to conduct scientific investigations into chemical  and functional properties of ingredients. 

  • Food Safety.  Gaining knowledge of preparing and storing food safely.  Understanding how to prevent pathogens from causing food poisoning through temperature control.  Understanding the benefits of microorganisms in food production.  

  • Food Choice.  Demonstrating awareness of influences on food choice.  Gaining knowledge and understanding of cultural, religious and moral food choices.  Develop a clear understanding of British and international cuisine.  

  • Food Provenance.  Applying knowledge and understanding of food provenance to provide solutions to sustainable food production and food insecurity worldwide


 Students will focus on two non-exam assessment tasks determined by the AQA:

  • Food Investigation -  understanding of the working characteristics, functional and chemical properties of ingredients.

  • Food Preparation Assessment -  knowledge and  understanding in relation to the planning, preparation, cooking and presentation of food and nutrition.

Study at Home for KS4

Recommended websites




Revision Guide

GCSE Food Preparation and Nutrition for AQA (Grade 9-1)

ISBN 978 1 78294 649 6


Please contact the Head of Food and Nutrition, cornelia.debruin@egas.islington.sch.uk, if you would like more information about the course.