Eaton Bank Academy

Key Stage 3 

The aims of the Food & Nutrition department  at Key Stage 3 are: 

 To teach the skills of food preparation and cooking  

  • To enable students to understand and apply principles of nutrition and healthy eating 
  • To develop and instil a love of cooking and encourage creativity  
  • To apply learning so that students can feed themselves and others affordably now and in later life 
  • To develop knowledge of the working properties of key ingredients and understand changes that occur when they are prepared and cooked 
  • To have a developing understanding of the sources, seasonality and characteristics of both familiar and different ingredients from around the world 

At Key Stage 3 we will study 

Year 7 

  • Through theory and practical lessons, pupils will study the Eatwell Guide, developing an understanding of how it can support healthy eating choices in line with public health recommendations.  
  • Practical sessions will develop basic food preparation skills to enable pupils to make a range of simple savoury dishes using appropriate tools and equipment . 
  • Robust hygiene and safety protocols are taught throughout together with efficient working practices in a shared kitchen area. 
  • Pupils will be encouraged to expand their food choices and try a wider range of healthy foods. 
  • An example of a lesson taught in year 7 includes study of the protein group on the Eatwell Guide with a focus on the recommendations to include a greater proportion of plant based proteins. The follow-up practical involves working with  a partner to use the oven to make Herby pitta crisps, accurate knife skills to make vegetable crudities served with hummus made by students using an electric hand blender with students using spices to adjust flavour and achieve the correct texture. 

Year 8 

  • Pupils continue to develop their knowledge about healthy choices and basic nutrition  
  • Pupils continue to focus on the health implications of poor dietary choices through looking at fat and sugar with practical work focusing on recipe modification to reduce fat and sugar in recipes. 
  • Pupils carry out simple scientific investigations to reduce the sugar content of a recipe and understand the working properties of sugar in a recipe 
  • Food preparation technical skills and understanding are developed through an understanding of the functional and chemical characteristics of ingredients used in baked products. 
  • Pupils will make dishes of an International nature suitable for the family. Pupils are encouraged to make their own choices and apply their knowledge of healthy eating. 
  • Pupils consider food sources and traditions by completing a task on regional British cooking and prepare a dish to showcase their skills.  

Year 9 

  • Pupils will study the provenance of foods and factors which influence consumer choice of products 
  • Pupils will develop understanding of the main food commodities, their sources, nutritional values and working characteristics in recipes 
  • Practical work will show increasing complexity in technical skills, for example pastry making, handling raw poultry and cake making. 
  • Pupils will complete a project based on Festival Food and encouraged to apply their technical skills.


Food Preparation & Nutrition 

By studying food preparation and nutrition learners will: 

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment 
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of 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, 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 

 

Component 1: Principles of Food Preparation and Nutrition 

Written examination: 1 hour 45 minutes     50% of qualification 

Areas of Content 

  1. Food commodities 
  1. Principles of nutrition 
  1. Diet and good health 
  1. The science of food 
  1. Where food comes from 
  1. Cooking and food preparation 

 

Component 2: Food Preparation and Nutrition in Action 

2 Assessed coursework tasks that are internally assessed, externally moderated 50% of qualification 

Assessment 1: 8 hours The Food Investigation Assessment (Science based investigation completed in summer term year 10, 1,500-2,000 words.) 

Assessment 2: 12 hours The Food Preparation Assessment (Prepare, cook and present a 3 course menu, which is 15 pages A4 (30 sides) 

Assessment objectives and weightings 

Learners must demonstrate their ability to: 

AO1 

Demonstrate knowledge and understanding of nutrition, food, cooking and 

preparation 

AO2 

Apply knowledge and understanding of nutrition, food, cooking and preparation 

AO3 

Plan, prepare, cook and present dishes, combining appropriate techniques 

AO4 

Analyse and evaluate different aspects of nutrition, food, cooking and preparation, 

including food made by themselves and others 

The table below shows the weighting of each assessment objective for each 

component and for the qualification as a whole. 

 

Component  AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.  AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation.  AO3 Plan, prepare , cook and present dishes, combining appropriate techniques.  AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation. Including food made by themselves and others.  Total 
Component 1  20%  20%    10%  50% 
Component 2 

Task 1 

Task 2 

 

 

 

 

10% 

 

 

 

30% 

 

5% 

5% 

 

 

 

15% 

35% 

Total  20%  30%  30%  20%  100% 

 

  If you have any queries, please contact Mrs L Neil l.neil@eatonbank.org