Food

At The Derby High School, our Key Stage 3 Food curriculum equips students with the essential knowledge, skills, and confidence to make informed choices about food, health, and nutrition.

Through engaging, practical, and theory-based lessons, students learn food safety, hygiene, preparation techniques, and the principles of healthy eating. Creativity, independence, and cultural awareness are encouraged, alongside an understanding of sustainability and responsible food choices.

By the end of KS3, students can prepare healthy, cost-effective meals and are well-prepared to continue their learning in food and nutrition at Key Stage 4.

Subject Intent (KS4)

At Key Stage 4, students deepen their understanding of food science, nutrition, and the wider impact of food choices on health, society, and the environment.

Through the study of Food Preparation and Nutrition, students build advanced practical skills, apply scientific principles to cooking, and consider sustainability, dietary needs, and food provenance.

Our aim is to inspire students to become independent, responsible consumers and to prepare them for further education, apprenticeships, or careers in the food and hospitality industries.

RESILIENCE Framework

R – Real World
E – Engaging & Enriching
S – Skills for Life
I – Inclusive
L – Leadership
I – Independence
E – Encourages Reflection
N – Next Steps
C – Challenge
E – Ethics & Empathy

KS2 National Curriculum Links

By the end of Key Stage 2, pupils should:

Understand and apply the principles of a healthy, varied diet.
Prepare and cook a range of predominantly savoury dishes using different techniques.
Understand seasonality and know where and how ingredients are grown, reared, caught, and processed.

These foundations are developed through practical cooking, nutrition science, and food studies in Key Stages 3 and 4.

Curriculum Overview

Year 7

Health & Safety and basic practical skills.
Food Science: Bread making.
Eatwell Guide and balanced diet.
Introduction to Micro and Macronutrients.
Understanding food hygiene, storage, and contamination.
Careers in Food and Nutrition.

Year 8

Multicultural Cookery and global cuisines.
Healthy Eating Guidelines and food science: sauces.
Food Choice, Religion and Food, and Special Diets.
Raising Agents, Vitamins & Minerals, and Nutritional Needs.
Sensory Analysis and Cooking Methods.

Year 9

Breakfast – “The most important meal of the day.”
Adapting Recipes and understanding Fakeaways.
Food Science: Cake Making and Function of Ingredients.
Where Food Comes From – food provenance and sustainability.
Food & Environmental Issues – sustainability and waste reduction.

Key Stage 4 – GCSE Food Preparation and Nutrition

Year 10 (NEA 1 – Food Investigation)

Food Science: Proteins, Carbohydrates, and Fats.
Food Production and Processing.
Nutrition and Dietary Needs.
Sections A–C: Research, Investigation, and Evaluation. (15% of final grade)

Year 11 (NEA 2 – Food Preparation Task)

Sections A–E: Research, Planning, Practical Exam, and Evaluation. (35% of final grade)
Focused Revision and Exam Preparation.
Final Written Exam (50% of total GCSE)

Post-16 Pathways (KS5)

A Level Food Science & Nutrition
BTEC in Food Science or Hospitality / Catering

Careers in Food and Nutrition

Food Technologist
Food Scientist
Quality Assurance Technician
Product Development Specialist
Teacher / Educator
Food Safety Officer
Caterer
Nutritionist
Dietitian
Public Health Officer

Food Curriculum Map

How you can help your child in Key Stage Three:

Encourage them to help to cook at home
Encourage them to visit the following websites : Recipes - Food A Fact Of Life
Discuss the recipes made in lesson and ask them to repeat at home

How you can help your child in Key Stage Four (AQA Food, Preparation & Nutrition):

Encourage them to visit the online book Login Screen Username: sderby3 Password: student3.
Monitor their progress on Seneca learning (Homework will be set through this platform) Free Homework & Revision for A Level, GCSE, KS3 & KS2.
Use the knowledge organisers to stimulate discussion about a specific topic and encourage them to talk about it using technical vocabulary.
Talk to them about topics like: nutrition and dietary needs, food safety and hygiene and functions of ingredients (e.g. why eggs are used in baking).