Food & Nutrition

           
"the joy and satisfaction of a meal, is equal to the passion and effort given to it's preparation." GordAN RAMSEY.

   

Our vision for Food and Nutrition at All Saints

Key Stage 3 (Years 7-8)

Food & Nutrition at All Saints Academy equips students with essential life skills that help them flourish both now and in the future. Our curriculum encourages students to cook independently, use equipment safely and confidently, and explore new ingredients and cuisines. Through adapting recipes for dietary needs and different life stages, students learn to communicate ideas clearly and make thoughtful choices that support the wellbeing of others.

In line with our Christian vision and SIAMS values of dignity, community and wisdom, students learn about diverse cultures, respectful food choices and how ingredients meet different user needs. They grow in resilience, creativity, and responsibility as they research, plan and carry out practical work. We also introduce students to a wide range of career pathways, nurturing aspiration and helping them recognise their own God‑given talents within the world of food, health and nutrition.

GCSE (KS4) YEAR 9 -11

At KS4, students deepen their practical expertise and scientific understanding of food. They research, design and prepare dishes with creativity, originality and precision, demonstrating high‑level skills in the test kitchen. Through guided experimentation with ingredients, methods and equipment, students learn to connect theory with practice and apply nutritional knowledge purposefully.

Our approach reflects SIAMS principles of wisdom, knowledge and hope, encouraging students to make informed decisions about health, sustainability and food choice. Practical tasks foster independence, resilience, problem‑solving and self‑reflection, while collaborative work builds community and respect. Students gain a rich understanding of food science, nutrition and the wider world of hospitality and health, preparing them for further study and a range of inspiring future careers.

How will we achieve this?

Learning Journey

How will we assess Food and Nutrition?

Assessment in KS3 Food & Nutrition is designed to develop and track students’ practical confidence, understanding of ingredients, and ability to apply nutritional knowledge across a variety of dishes. Students are assessed regularly through:

• Practical Skills

Students demonstrate safe and accurate use of equipment, good hygiene practice, effective preparation techniques and high‑quality presentation of dishes.

• Theory Knowledge Checks

Short assessments help students build understanding of nutrition, food science, ingredients, dietary needs and culinary methods.

• Master of Recall Tests

These low‑stakes quizzes support long‑term knowledge retention, helping students remember key terms, processes and nutritional principles.

• Designing & Making Tasks

Across each year students complete structured practical projects that develop creativity, problem‑solving and independence. These may include adapting recipes, producing culturally inspired dishes, or modifying meals to suit dietary requirements or life stages.

These assessments work together to build the resilience, independence and technical skill needed for success in KS4.

Food Pathway skills Assessment

KS4 (Y9-11)

Assessment in AQA GCSE Food Preparation & Nutrition

AQA GCSE Food Preparation & Nutrition (8585) is assessed through a balance of written examination and practical non‑exam assessments. This approach allows students to demonstrate both their nutritional knowledge and their practical cooking skills.

Year 9: covers Hygiene and Safety, Nutrition and Health, Life stages and Food Science this is assessed through Practical skills and end of unit assessments.

Year 10: covers Food Choice, Food Provenance and further detail into Healthy and Nutrition and Food Science

Year 11:

Written Exam – 50%

Students complete a 1 hour 45 minute written exam at the end of the course. This paper tests understanding across five key areas:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

The exam contains:

• 20 multiple‑choice questions
• A series of structured short and extended questions

This assessment checks how well students can apply their knowledge to real‑life food, health and cooking scenarios.

Non‑Exam Assessment (NEA) – 50%

The NEA is completed in two parts during Year 11:

Task 1: Food Investigation – 15%

Students investigate the working characteristics and scientific properties of ingredients.
They produce a 1,500–2,000 word report with photographs showing practical experiments.

Task 2: Food Preparation Assessment – 35%

Students research, plan and prepare a final menu of three dishes within a timed session.
They also produce a portfolio showing:

• Research
• Technical skill development
• Planning and time‑management
• Nutritional reasoning and evaluation

This task showcases students’ creativity, practical ability and confidence in the kitchen.

What the Assessment Aims to Develop

Students are assessed on their ability to:

• Understand nutrition and food science
• Apply knowledge to practical cooking
• Plan, prepare and present dishes confidently
• Analyse and evaluate outcomes

This ensures learners leave the course with strong cookery skills, an understanding of healthy eating, and the ability to make informed food choices for life.

https://www.aqa.org.uk/subjects/food

Assessment sheet NEA 1

Assessment Sheet NEA 2

AQA Skills checklist

What is the impact of our work?

Some images from GCSE Food Assessments:

Food Options Evening presentation

CULTURAL CAPITAL

Food Preparation & Nutrition at All Saints Academy offers students a rich cultural experience that builds their understanding of the world, develops essential life skills and broadens their horizons beyond the classroom.

Through the curriculum, students:

Explore global food cultures

Students learn about British and international cuisines, food traditions, religious influences on diet, and how different cultures prepare, cook and eat food. This develops appreciation, respect and curiosity for diverse ways of life.
 

Understand where food comes from

By studying food provenance, sustainability, farming methods and food production, students develop a deeper connection with food and the environment. Opportunities such as farm visits, farmers’ markets, and supermarket learning experiences enrich this understanding.
 

Develop essential life skills

Students gain practical cookery skills, understand nutrition for all life stages, and learn how to plan, budget and adapt meals—valuable knowledge for adulthood.
 

Engage with real‑world food issues

Topics such as environmental impact, sustainability, food waste, and ethical food choices help students develop socially responsible attitudes and informed decision‑making.
 

Connect learning to careers and the wider community

Students gain insight into food‑related careers, hospitality, nutrition, food science and health sectors. Encounters with industry, community links, and in‑school events (such as Food Club or P6 enrichment) build confidence and aspiration.
 

Why Cultural Capital Matters in Food Prep

By engaging with food from cultural, ethical, scientific and social perspectives, students develop:

• Confidence in cooking and nutrition
• Respect for diverse communities and food traditions
• Awareness of their role as responsible global citizens
• Ambition through exposure to food‑related pathways
• Resilience and independence through practical learning

Food at All Saints grows not only skills for life, but the character and cultural understanding that help students flourish.

Food Prefect

UPDATE DUE SUMMER 2026

How you can help your child

https://www.nutrition.org.uk/

Knowledge Organisers

Year 7 Food Year 8 Food

KS4 Food knowledge organiser