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Year 10 Curriculum Information - Design & Technology: Food & Nutrition
Examination board.


Subject outline.

Food preparation and nutrition is designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It should encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Topics Covered.

Students will address the following areas over the course of the year:

  • demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, 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 socio-cultural influences on food availability, production processes, and 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
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes

Students will receive structured and detailed feedback every three weeks on how to improve and move forward. They will also receive separate targets to enable them to meet the requirements of the course. Verbal feedback is always given throughout lessons and should be recorded on their verbal feedback sheet for reference.

Special Requirements/Equipment

Students should always arrive with a pen, pencil, ruler, rubber and a selection of coloured pencils. Students will always be informed of special requirements as and when necessary. During the course students will be required to provide ingredients for the practical sessions and must be organised and responsible for ensuring they have the correct ingredients for their requirements.

Home Learning

Home learning is set and marked in line with the whole school policy. Templates exemplars and supporting materials are available for reference and use where necessary to complete the necessary coursework based independent study.

Reading List

Each area has a selection of text books used to support classroom delivery.

Useful Websites
BBC Bitesize

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