Skip to content ↓

Food Preparation and Nutrition Key Stage 4

Key Stage 4 Year 10 and Year 11

The new Food Preparation and Nutrition specification enables students to make the connections between theory and practice so that they are able to apply their understanding of food and nutrition to practical cooking. 

Component Title Content Overview
A. Nutrition

Students develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.

Students understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.

B. Food:

Food provenance

Food choice

Students understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
C. Cooking and food preparation Students demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
D. Skill requirements: preparation and cooking techniques

Students demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.

Students understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.