Cooking and nutrition

Making sweet potato katsu curry

Making Chelsea buns

Making a sweet & sour fakeaway

Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.

Accurate and precise cooking

Nutritional needs throughout life

Health conditions

Making pea and mint falafel, with tzatziki

In this unit pupils explore key nutritional needs throughout life, and allergies, food labelling, portion size and health conditions. They plan dishes and menus, and describe how diets can be changed for health to meet the needs of different groups of people.

Health and dietary needs

One planet

Fish strips street wraps

Making bang bang veg, with an Asian slaw!

This unit investigates the pressure on food systems, caused by climate change and a growing population. Pupils critique these challenges and explore principles of more sustainable diets, balancing the needs of the planet and human health. Practical work reinforces these principles in action.

Global food challenges

Our dynamic food culture

Making Scotch eggs, with a dipping sauce

Making Jerk veg and black bean curry, with rice & peas

This unit concludes pupils' food learning journey in Key Stage 3. Pupils reflect on food culture, looking at how food is deeply rooted in identity, heritage, tradition, custom and celebration. Two dishes are prepared, highlighting different cooking styles and histories, and traceability is explored.

Food culture and custom

Cooking and nutrition

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