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Food Preparation & Nutrition Curriculum Intent


At Winterhill we strongly believe in the importance of Food Technology as a subject. The intent of our food technology curriculum is to apply the principles of nutrition and healthy eating, instilling a love of cooking in all students. Learning how to cook is a crucial life skill for pupils now and in later life, when they need to ensure they are maintaining a balanced diet and correct nutrition for themselves and others. Throughout their time at school, we aim to encourage independent learning through practical participation. We ensure that our students have a wider understanding of environmental impacts on our choice of foods and why there should be more encouragement to buy in season. Our students learn about multicultural foods and have a clear understanding of different religions and ethical beliefs and how these have influenced our western lives. Students also have a clear understanding relating to food choices and the impact on the environment relating to food waste.


Within KS3 students will have an understanding on how to apply the principles of a healthy and varied diet following the guidance from the Eat well Guide. Students will be able to prepare and cook a wide diversity of predominantly savoury and some sweet dishes using a range of cooking techniques. It allows for creativity, innovation and problem solving allowing them to make informed choices about food, diet and value for money.  It also allows for students to work responsibly and respectfully with their peers in the practical lessons and peer feedback allows for students to develop their resilience within the kitchen environment.


Students will gain extensive knowledge where and how a variety of ingredients are grown, reared, caught and processed. Students will also be aware of taste, texture and smell and how to season and combine ingredients.  The impact of the knowledge and understanding enables students to cook a variety of dishes building on their skills throughout KS3 leading into KS4 where they will be able to make a variety of dishes to a high standard. This gives them the best possible preparation for going on to employment with training, high quality apprenticeships or into Further Education. 



  •  Learn how to cook with reference to safety and hygiene.  

  • Cook a repertoire of 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 and apply the principles of a healthy and varied diet.  

  • 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.

  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

  • 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.

Key Stage 3 Curriculum Overview

KS4 Curriculum Overview

Year 7

  • Health and Safety 

  • Nutrition & Heathy Eating 

  • Cooking Equipment / Enzymes 

  • Food Packaging 

  • Life Stages 

  • Seasonal Foods 

Year 8

  • International Cuisine

  • Fair Trade

  • Food Miles / Carbon Footprint / GM Foods 

  • Where Food Comes From

  • Special Dietary Needs (Intolerance/ Personal / Allergies) 

  • Micro & Macronutrients / Heat Transfer Methods  

Year 9

  • Special Dietary Needs (Cultural and Religious)

  • Primary Food Processing 

  • Additives

  • Food Poisoning

  • Food Spoilage

  • How to store foods correctly

Year 10

  • The changing properties within carbohydrates , fats and proteins.

  • Food Provence 

  • Different types of Farming

  • Different types of Farming 

  • Food Security and Food Poverty 

  • Food Waste 

  • Food Groups and their Impact on the Environment 

  • Global Food Production .  

  • Food Fortification 

  • Additives 

  • Why is food Cooked ?

  • Energy Needs 

  • Nutritional Analysis 

  • Influences on food marketing

  • Why is food packaged ?

  • Packaging Materials 

  • Specialist Food Packaging 

  • Environmental Impact Packaging has on the Environment

  • Mini NEA - International Food - British and international cuisines.

Year 11

  • NEA Unit 1 - Scientific Investigation

    • Analyse the Brief

    • Research 

    • Hypothesis

    • Plan of Action 

    • Food Practical  Experiment 1 

    • Analyse and Evaluate Experiment 1

    • Food Practical  Experiment 2 

    • Analyse and Evaluate Experiment 2

    • Analyse and Evaluate both Experiments


  • ​NEA Unit 2 - Brief Based / Exam Revision

    • Analyse the Brief

    • Plan of Action

    • Research 

    • Questionnaire

    • Trial Dishes 

    • Practical Lesson - Trail Dishes

    • Evaluation of Trail Dishes 

    • Shopping Lists/ Equipment 

    • Dovetail Manufacturing Plan

    • Practical Lesson - Final Food Practical  

    • Evaluation of Final Food Products

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