Quick Links

Quick Links

Back to top

Food and Health Science

Curriculum Leader

Ms S Baggaley

Curriculum Intent statement

As part of their work with food, students will be taught how to cook and apply principles of nutrition and healthy eating. Instilling a love of cooking that will open the door to one of the great expressions of human creativity. Learning how to cook being a crucial life skill that enables students to feed themselves and others affordably. 2 Intent This course provides a platform for students to gain an understanding of how to apply principles of nutrition and health and how nutritional needs vary with age and health conditions. Students will understand the source, seasonality and characteristics of a broad range of ingredients and be able to demonstrate a repertoire of predominantly savoury dishes as part of a healthy and varied affordable diet, instilling a love of cooking that leads to self-sufficiency and independence. Food and Nutrition enables an understanding of the economic, ethical, religious and socio-cultural influences on food availability, production processes and diet and health choices as well as how food contributes to various religious and spiritual events and celebrations. Students will have opportunities to explore a range of ingredients and processes form different culinary traditions.

Curriculum Plan

Cyclical Curriculum Plan Food Preparation and Nutrition.docx

Curriculum Overview

GCSE Specification


Revision Guides


Higher level Scheme of work

aSoW Year 7 Food and Health Science 2021.docx

b2023 SoW Year 8 Food and Health Science .docx

SoW 2023 Year 9 Food and Health Science.docx
Year 10 SOW
Year 11 SOW

Learning Journeys


Key Stage 3

Key Stage 4

Food and Nutrition in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Through food and nutrition, students will
  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical processes as well as 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, and 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

Years 7-9 

Practical sessions

Students and parents will be advised on which ingredients they need to bring for the next session via SIMS, however, the following links show you what we are making throughout the year. Please do have a look at the linked documents as they show the whole recipe (not just the ingredients), in case students want to practice the dish before lesson or make it again afterwards!

Year 7 Resources

a Year 7 Recipes.pptx     

a2023 Year 7 booklet.pptx  

Keywords yr 7 2023 bookmark.pptx   

Year 7 Homework:    

 aYear 7 ILP term 1&2.docx

aYear 7 ILP term 3 & 4.docx

aYear 7 ILP term 5 & 6.docx 

Year 8 Resources

b2023 Year 8 booklet.docx

b Year 8 recipes.pdf

Keywords yr 8 2023 bookmark.pptx

Year 8 Homework:  

bYear 8 ILP Term 1&2.docx

bYear 8 ILP Term 1&2.docx

bYear 8 ILP term 5 & 6.docx

Year 9 Resources   

b2023 Year 9 booklet.doc

b recipes Year 9.doc

Keywords yr 9 2023 bookmark.pptx

Year 9 Homework

b2023 Year 9 booklet.doc   Pages 5 and 6 include Tasks for ILP

Strive group -Year 9 10 and 11 Resources

BTEC Level 1 & 2 Home Cooking Skills Specification

Home Cooking Skills Resources

Home Cooking Skills Level 2 Record sheets

Home Cooking Outline Learning PLan

 GCSE Food Preparation and Nutrition


Eduqas is the exam board:   
GCSE Food Preparation and Nutrition Specification
Recommended Revision Guide


Department staff:

Ms S Baggaley (Curriculum Lead) - s.baggaley@st-anselms.org.uk 

Miss S Phillips (Teacher) - s.phillips@st-anselms.org.uk 

Miss G Ensor  (Teacher) - g.ensor@st-anselms.org.uk

Mrs E Durrani  (Teacher)- e.durrani@st-anselms.org.uk

Mrs M Dixon (Food Technician) - m.dixon@st-anselms.org.uk