Food & Nutrition
In Key Stage 4 (Years 10–11), students develop a deep understanding of how food, nutrition and science shape health and wellbeing. In Year 10, they explore macronutrients, micronutrients, diet-related disease and food safety, alongside food science processes such as heat transfer, emulsification and caramelisation. Learning is brought to life through practical cooking, where students master knife skills, baking, sauce making, pastry, bread and complex dishes from a range of cuisines. They also investigate food choice, sustainability and provenance, building awareness of environmental impact and global food systems.
In Year 11, students apply this knowledge through non-examined assessments, researching ingredients, planning menus, costing dishes and producing high-quality final meals in timed practical conditions. They refine sensory and nutritional analysis, evaluate their outcomes and prepare for written examinations covering food science, nutrition, safety and provenance. By the end of the course, students leave as confident, independent cooks with strong scientific understanding, ready for further study or careers in hospitality, nutrition, food science and beyond.