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Staffing and Role:

Mrs Edwards

Teacher i/c of Food Preparation and Nutrition

Mrs Amigo

Teacher of Food Preparation and Nutrition

Vision Statement:

In Food we aim to provide an invigorating and challenging learning environment where students can develop their knowledge, skills and love for Food. We want students to develop an understanding of the important of nutrition and food science as well as a bank of practical skills they can use and develop throughout their time at Testbourne and beyond.

KS3 Curriculum

All students in years 7 and 8 have three lessons a fortnight of Food across a termly carousel with other technologies. They study a range of units covering food and nutrition, food science, and practical cooking skills as shown below:


Unit 1

Unit 2

Unit 3

Year 7

Introductory Skills

Baking Techniques

Working with Dough

Year 8

Working with Meat



Students will learn how to work safely and hygienically in our kitchen, and how to use a variety of general and specialist food preparation equipment. They will learn about macro and micro nutrients and the importance of eating a balanced diet, and will discover the chemical and functional properties of different foods and the science involved in their use. They will develop their practical skills through working with meat, dough, eggs and pastry, and cook a variety of sweet and savoury dishes. Their weekly ingredient homework will be set through ‘Show My Homework’ along with evaluative tasks designed to help the students to improve their learning and develop their skills throughout their food rotation.

KS4 Curriculum

Students study GCSE Food Preparation and Nutrition (OCR exam board) for 5 hours a fortnight from Year 9. They cover a variety of unit themes to develop their knowledge of nutrition, their cooking skills, and their understanding of food science principles. They complete the following units of work across Years 9 and 10 which cover all of these strands:


Unit 1

Unit 2

Unit 3

Year 9

Bacteria and Hygiene

Dough, Pastry and Raising Agents

Principles of food Science

Year 10

Nutrients and energy balance

Nutritional needs for specific groups

Advanced practical skills

In Year 11 the students complete two ‘non-examined assessments’, which combine to make up 50% of their final GCSE grade. For each of these they have a choice of two task briefs set by the exam board, and both include a 1500 word written assignment. The NEA1 involves students completing investigations into an element of food science, and the NEA2 allows them to showcase their practical skills through preparing and presenting 3 dishes across a 3 hour session. Students also complete a 2 hour written exam in the summer of Year 11.

NEA1: Food Investigation Task         15% of GCSE       Completed in September of Year 11

NEA2: Food Preparation Task            35% of GCSE       Completed in February of Year 11.

2 hour written exam                            50% of GCSE       Summer of Year 11


We have one specialist classroom, superbly equipped with 12 ovens and 12 student workstations, upon which students work in pairs during practical sessions. Our room contains both refrigeration and freezer facilities, to enable students across both Key Stages to safely store their food both before and after cooking.

Useful Resources and Reading:

My Revision Notes: OCR GCSE Food Preparation and Nutrition by Val Fehners

OCR GCSE Food Preparation and Nutrition by Val Fehners

The Science of Cooking: Every Questions Answered by Dr. Stuart Farrimond


Quotes from Students:

“Food has helped me to develop my independence and organisation skills.”

“I really enjoy food and especially like practicals. I like being able to make something myself and take it home to enjoy with my family.”

“Our Food lessons are so much fun – we do so much cooking and it doesn't feel like a lesson even though we learn so much!