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Food and Nutrition

Cook well, eat well and live well

To create a varied range of practical dishes which would appeal to different consumers and those with special dietary needs.

Key Stage 4 

GCSE Food Preparation and Nutrition (AQA 8585)

Year 9

  • Health & Safety Passport.
  • Eatwell Guide.
  • Vegetable Preparation & knife skills. (Vegetable Soup)
  • Sensory Evaluation. (Samosas)
  • Creaming method and functions of ingredients. (Buns)
  • Nutritional Needs of Teenagers.
  • Safe preparation & cooking of chicken. (Chicken Fajitas)
  • Food Poisoning
  • Seasonal Foods /
  • Chemical Raising agent /
  • Batter mixture. (Apple Streusel Muffins)
  • Shaping and icing biscuits. (Pudsey Bear Biscuits)
  • Whisking method (Swiss Roll)
  • Protein Alternatives (Spinach, Potato & Chickpea Curry)
  • Lining cake tins/ decorating with fondant and glace icing (Christmas Cake).
  • Organic Foods.
  • Bread making (Bread Rolls)
  • Best before/use by dates/ Assured food standards / Food Safety/ Dietary needs of young children / Enzymic browning (Cumberland Pie)
  • Asian Cuisine (Chicken Chow Mein)


  • Batter mixture – tolerances and allergens (pancakes).
  • Rice – bacillus cereus, sensory testing, Eatwell Guide (Chorizo & Leek Risotto)
  • Flaky Pastry – (Sausage Rolls)
  • Choux Pastry – (Chocolate Profiteroles)
  • Roux Sauce – (Pasta Bake)
  • All in one Sauce & Vegetable Ragu Sauce (Vegetable Lasagne)
  • Food for PC.
  • Whisked sponge/egg custard & piping cream (Raspberry Trifle)
  • Milk Processing
  • Coagulation & Denaturation (Bread & Butter Pudding)
  • Natural Yogurt
  • Shortcrust Pastry / Baking Blind (Quiche Lorraine)
  • Shortening / Seasonal Fruits / closed or lattice lid. (Fruit Pie)
  • Whisking egg whites / piping / (Meringue nests).
  • Microwaving (Syrup Sponge Pudding).
  • Planning a successful menu.
  • Dietary needs.
  • Millionaire shortbread.
  • Feather Icing.

Year 10

  • Proteins
  • Protein alternatives (students research own recipe).
  • Whisking method and Aeration/Denaturation/Coagulation (Chocolate Roulade).
  • Fats and oils.
  • Fat Investigation Task.
  • Shortcrust pastry, gelatinisation, aeration, piping (Lemon Meringue Pie).
  • Foam Formation.
  • Carbohydrates.
  • NSP.
  • Diabetes.
  • Pasta making (Ricotta and Spinach Ravioli)
  • Sugar Carbohydrates.
  • Rubbing in method and piped royal icing (Christmas Tree Biscuits).


  • NSP (Carrot Cake)
  • Minerals (students to research recipe with high calcium content).
  • Fat Soluble Vitamins. (Orange and Watercress Salad).
  • Water soluble vitamins.
  • Boning chicken (Super Sticky Roast Chicken)
  • Water.
  • Bread making science.
  • Bread investigation task.
  • Dovetailing (Slow Roasted Tomato and Basil Soup with Focaccia Bread).
  • Environmental issues / sustainable
  • Emulsification (Coleslaw / mayonnaise).
  • Boning and filleting fish (Fish Cakes)
  • Cheesemaking
  • Food storage (Vanilla Ice Cream /Brandy Snaps)
  • Additives
  • Tenderizing and marinating.
  • DLD:
  • Lemon Cheesecake (gelatine)
  • Hollondaise Sauce with poached eggs
  • Meringues
  • Jam Making principles (Strawberry Jam)

Year 11

  • AQA NEA Food Investigation Task
  • AQA NEA Food Preparation Task




Level 2 WJEC Vocational Award Hospitality and Catering

Year 9

Food related causes of ill health.

Safety legislation and control measures.

Veg chowder – knife skills.
Chicken fajitas

Savoury scone.

Nutrition and menu planning.

The hospitality and catering industry.

Buns – creaming method.

Swiss roll – whisking method.

Ginger oat biscuits – melting method.

Food allergies and intolerances.
Balanced diet.
Eat well guide.
Bread rolls

Pasta bake – roux sauce.

Nutrients – excess, deficiency.

Cooking methods

  • impact on nutritional value.
  • Ingredient quality.

Samosas – filo

Quiche- shortcrust

Sausage rolls - flaky

Environment and the hospitality and catering industry.

Establishments, services and food served.

Beef lasagne.

Fish cakes.

Structure of the industry.

Job roles, working conditions.

Factors affecting success:

Chicken and rice.
Mushroom risotto

Visits  - Canteen

  • Willerby Manor
  • McDonalds

Year 10

  • The operation of the kitchen.
  • Operation of the front of house.
  • Veg curry, protein
  • Cauli cheese roux sauce


  • How the industry meets customer requirements.
  • Risks and control measures.
  • Working in the industry.
  • Cumberland pie
  • Mince pies – short crust pastry
  • Factors to consider when menu planning.
  • Environmental issues when cooking.
  • Chelsea buns
  • Profiteroles
  • Hospitality and catering provision for specific requirements.
  • Minestrone and foccacia
  • Environmental health officer.
  • Food allergies and intolerances.
  • Production of dishes for a menu.
  • Techniques used.
  • Presentation
  • Nutritional intake.
  • Ice cream and shortbread.
  • Chicken and mushroom pie – boning.

Year 11

  • Introduce learner brief.
  • Describe functions of nutrients in the human body.
  • Explain characteristics of unsatisfactory nutritional intake.
  • Compare nutritional needs of specific groups.
  • Explain how menu dishes meet customer needs
  • Explain how cooking methods impact on nutritional value.
  • Explain factors to consider when proposing dishes for menus.
  • Plan production of dishes.
  • Use techniques (prep, cooking and presentation), assure quality, food safety practices.
  • Explain how dishes on a menu address environmental issues.