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Food & Nutrition


Learning Journey & Sequencing Rationale

Food Technology is both a practical and academic subject. It provides our young people with the opportunity to actively respond to class based projects with creativity and rationality. Food Technology teaches our children how to make important decisions in selecting healthy and sustainable options and how to become more resourceful in creating healthy meals for themselves and their families. Our learners also develop a critical understanding of the impact of wise shopping and meal planning in daily life and the wider world. Food Technology delivers excellent opportunities for our learners to develop and apply judgements in relation to aesthetics, economic, moral, and of a social nature, in both their own designing and when evaluating the work of others.

unit overview - food preparation and nutrition

Subject: Food Preparation and Nutrition - Yr 7  (7-8 weeks).


Weigh and measure Accurate measurement of liquid and solids

Select and adjust the cooking process and length of time to suit the ingredient for e.g.: to match the cut of meat and alternatives

Test for readiness skewer, visual colour check to establish whether an ingredient or recipe is ready

Judge and modify sensory properties

Change the taste and aroma through the use of herbs and spices. Presentation of food through garnishes and careful assembly. 

Knife Skills   -Fruit and Vegetables Bridge hold, claw grip, peel, slice, dice, and cutting to even sizes. Meat or alternatives Prepare raw and cooked meat or alternatives (such as tofu, halloumi or cheese). Preparing fruit and vegetables -

Preparing fruit and vegetables Grate, peel, wash and dry where appropriate) 

Using the grill Use a range of foods such as vegetables, meat, or alternatives, such as halloumi to grill or toast.

Using the oven Baking 

Using equipment Use of food processor, mixer, and microwave oven.

Cooking methods   Water based methods using the hob -Boiling and simmering Dry heat and fat based methods using the hob shallow frying, stir-frying.

Prepare, combine and shape -Roll, wrap, mix, coat, layer ingredients, whilst demonstrating the technical skill or preventing cross contamination and handling high risk foods correctly.


-Hygiene and Safety in the kitchen.

-Healthy eating, Eatwell guide.  -Macronutrients. Definition. 3 major macronutrients.

-Carbohydrates- 3 major types, (NSP, starch and sugar).

-Functions of carbohydrates- as a major source of energy.

-Food sources.

-Incorporating carbohydrates in our daily diet.


-Sensory analysis.

--Learners will practice skills and apply knowledge to make the following dishes:

  • Pizza toast
  • Pasta stir fry
  • Cupcakes.
  • Apple crumble.


-Learners will be able to apply the principles of the Eatwell Guide and make healthy choices.

-Learners will be able to prepare and cook safely, applying the principles of nutrition and healthy eating.

-Learners will cook a variety of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

-learners will make dishes keeping in mind seasonality and avoiding food waste

knowledge OrganiserS

A knowledge organiser is an important document that lists the important facts that learners should know by the end of a unit of work. It is important that learners can recall these facts easily, so that when they are answering challenging questions in their assessments and GCSE and A-Level exams, they are not wasting precious time in exams focusing on remembering simple facts, but making complex arguments, and calculations.

We encourage all pupils to use them by doing the following:

  • Quiz themselves at home, using the read, write, cover, check method.
  • Practise spelling key vocabulary
  • Further researching people, events and processes most relevant to the unit.