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Food & Nutrition

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The teaching of food has a long-standing place within the school curriculum. Its aim is to enable pupils to cope confidently with the life skills they require to make sensible and informed choices about diet, health and nutrition combined with the ability to manage a budget in keeping with their lifestyles.


Practical cookery skills are key to the subject and emphasis is placed on developing a range of skills, processes and techniques.

Food & Nutrition at Rishworth

Pupils are encouraged to enjoy experimenting with their own ideas, leading to colourful and inventive outcomes using a wide variety of ingredients.


The Department raises the awareness of the part food plays in our society today, highlighting the importance of nutrition and a healthy lifestyle and demonstrating the importance of food in building social skills, manners and conversation. It enhances the imagination and creativity of the pupil and builds self- esteem and pride when a well prepared, highly skilled product is produced.

Lower & Middle School Food & Nutrition

Year 7 Topics

  • Hygiene: 4 Cs, bacteria growth and fridge storage.
  • Safety: rules, temperatures and raw meat.
  • Healthy eating guidelines.
  • Skills: utensils; knife grips; biscuit making methods; taste testing and surveys.


Year 8 Topics

  • Function of ingredients: bread making and cake making.
  • Temperature control: bacteria, safety and hygiene and temperatures.
  • Understanding a design task: design a package with information.
  • Practical skills.


Year 9 Topics

  • Dairy and eggs.
  • Cereals and sauces.
  • Meat and fish.
  • Cakes.

GCSE Food Preparation & Nutrition

The new GCSE is welcomed in the department and will follow on from the current teaching in Key Stage 3; further enhancing and developing the skills, knowledge and experiences pupils have developed in Years 7, 8 and 9. Pupils will learn about food commodities, the principles of nutrition, diet and good health. They will develop their knowledge and understanding of the science of food, where food comes from and the cooking and preparation of foods.  The skill groups they will learn about include general practical skills, knife skills, preparing fruit and vegetables, use of the cooker, use of equipment, cooking methods, preparation, combine and shape, sauce making, tenderising and marinating, making dough, understand raising agents and setting mixtures.  The course will continue to encourage pupils to experiment with flavours, textures, colours and ingredients whilst making a wide variety of food products.


Course Content:

The GCSE in Food Preparation and Nutrition will give pupils the opportunity to develop their knowledge and extend their cooking skills.  It encourages pupils to become imaginative, innovative, independent and creative when working in a food practical environment.


Exam Board: Eduqas


Mode of Assessment:

The two year course involves one tier of assessment which covers all grades 9-1.


There are two assessment components:


Component 1

Principals of food preparation and nutrition written examination.  1 hour and 45 minutes.

50% of the qualification – 100 marks.


Component 2

Non-examination assessment food preparation and nutrition in action.

50% of the qualification – 100 marks.

Within component 2 there will be two assessments.


Assessment 1 – The Food Investigation – Assessment (15%).

Pupils will conduct an investigation from a choice of topics provided by the examination board.  They will show their understanding of the working characteristics and functional and chemical properties of ingredients.  The investigation will include written and photographic evidence and practical investigations.


Assessment 2 – The Food Preparation – Assessment (35%).

Here pupils will plan, prepare, cook and present a selection of dishes to meet particular requirements such as dietary needs, lifestyle choice or specific context.

Food Science & Nutrition: Level 3 Diploma

An exciting new course which will allow students to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food.


Course content

The qualification will be delivered over two years and is made up of three units:


1. Meeting the Nutritional Needs of Specific Groups

This involves a practical food showcase and an externally marked written examination. The students will demonstrate an understanding of the science of nutrition and nutritional needs in a range of different contexts.  Students will experience on-going practical sessions to gain a wide variety of high level skills to produce quality food items to meet the needs of individuals.  (Year 1 Certificate awarded)


2. Ensuring Food is Safe to Eat

This is externally marked and involves experimentation and written research.  This unit allows students to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry.  Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.  (Year 2 Diploma)


3. Experimenting to Solve Food Production OR Current Issues in Food Science and Nutrition

Studying one of the two optional units allows students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.  (Year 2 Diploma)


Examination Board: Eduqas formerly WJEC


Mode of assessment:

The Eduqas Level 3 Diploma in Food Science and Nutrition is assessed through a combination of a written exam and external assignment set and marked by Eduqas and two centre marked assignments.  Students will be involved in weekly practical sessions and will build on the skills and knowledge developed at GCSE level.  Awards are from Distinction * to Pass and are recognised in UCAS points and for university applications.

Outside the Classroom

There are plenty of opportunities to fulfil potential and raise pupils’ confidence. The Department enters national cooking competitions, organises visits to food establishments and encourages professionals from outside bodies to come and demonstrate their skills to pupils.