The Becket Way 
Wilford Lane, West Bridgford 
Nottingham, NG2 7QY
0115 982 4280

Food and Nutrition

“I have come in order that you might have life - life in all it's fulness. John 10:10”
'As part of their work with food, students will learn how to cook and apply the principles of nutrition, food safety, food science and healthy eating.

We aim to instil a love of cooking that will enable students to feed themselves and others affordably and well, both now and in later life.'
Mrs A Murray ~ Leader of Learning
Food & Nutrition Curriculum Intent
Core Objectives
Developing students to become inquisitive and creative citizens capable of being able to prepare and cook a wide range of dishes and apply principles of nutrition and healthy eating.

Encouraging students to make informed decisions about further learning opportunities and career pathways as well as developing vital life skills.

Students are taught in mixed ability groups, and complete a wide
range of written, practical and experimental tasks.

Year 7 - We aim to develop a range of practical skills and allow pupils to use their senses to analyse foods. We focus on building knowledge and understanding of the Eatwell Guide, and centre practical activities around cooking with fruits and vegetables.

Year 8 - We aim to develop an understanding of the functional and chemical properties of food. Practical activities centre around developing an understanding of
different cultures and food science. Aspects of each lesson are directly linked to the GCSE course. Students learn about career pathways into the Food Industry.

Year 9 - Students continue to develop their food preparation skills and build knowledge and understanding of the principles of nutrition and food science. Practical activities focus on the key food commodities, and have a clear focus on a particular aspect of the GCSE specification. Students start to develop both experience and understanding of “high skill” practical work.

Year 10 – Students are introduced to the two Non-Examined Assessment tasks, and complete two mock NEAs. Students learn how to achieve excellent results in the NEA, whilst also practicing and refining examination revision and technique.

Year 11 – The students embark on their two NEA tasks. NEA1 (Food Science Investigation) is published on September 1st and NEA2 (Food Preparation Investigation) is published on November 1st. Students are pushed to achieve excellent results in the NEA tasks. Students also undertake regular revision tasks and complete two mock examinations.
Key Principle 1 - Gospel Values
Gospel values are embedded throughout the curriculum from Years 7 to 11. Students are encouraged to develop positive attitudes to the challenges set to them and to build their skill set over the years.

Health and safety is paramount, and all students should feel valued, supported and safe within the department. They are taught to keep themselves and others safe at all times, and understand that their actions could have a negative consequence to both themselves and others.

Students are taught to be patient, resilient and to persevere in the knowledge their product may not be perfect the first time round, and that we all learn from our mistakes.

Students will learn about the economic, environmental, ethical, religious and socio-cultural influences on food availability, production processes, and diet and health choices, and will understand how food contributes to various religious events and
celebrations.

Students will explore a wide range of ingredients from different culinary traditions, and we aim to instil a love of cooking that enable students to feed themselves and others.
Students will:

Behave well and follow “The Becket Way”.

Work both independently and in groups, where they are encouraged to empathise and support each other.

Experience food from different cultures.

Be respectful of different viewpoints and opinions.

Consider the moral, social and environmental issues surrounding food production and special diets.

Learn how to look after themselves and eat a healthy diet.

Participate in the department’s Patron Saint competition.
Key Principle 2 - Powerful Knowledge
Regular revisiting of core knowledge takes place throughout Years 7 to 11. We aim to ensure that students achieve and exceed their expectations in a creative and innovative way. Students access core knowledge including the functional and chemical properties of food, nutritional properties, sensory qualities, microbiological
considerations and environmental issues. This knowledge is then reviewed and extended through regular revision and testing.

Students will:
Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of ingredients, 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 sociocultural influences on food availability, production processes, and diet and health choices.

Understand the functional properties, nutritional properties, sensory qualities and microbiological food safety considerations whilst preparing, processing, storing, cooking and serving food.

Understand and explore a range of ingredients and processes from different culinary traditions, to inspire new ideas or modify existing recipes.
Key Principle 3 - Enrichment
Food Preparation and Nutrition has a number of transferable skills, and many links with other subjects, such as Science, P.E and Geography and Maths. Students are encouraged to put their learning into context and all will develop important life skills.


Students will learn and apply the principles of nutrition and health, and will understand characteristics of a broad range of ingredients. Students will demonstrate a repertoire of predominantly savoury dishes as part of a healthy and varied affordable diet. This will lead to self-sufficiency and independence.

We encourage a range of employers to visit the department to run inspirational and engaging cooking and theory – based workshops. These sessions provide both powerful knowledge and an insight into career pathways.

Students are able to participate in a number of cooking competitions and after-school clubs.

 These include:
● Year 7 Bake Off competition (linked to Patron Saint day)
● Year 8 Master Chef competition
● Christmas Cake cooking club
● Controlled Assessment catch up club
● Cooking club