Food Preparation and Nutrition


Campion School Food Preparation and Nutrition Statement of Intent

Food Preparation and Nutrition at Campion School aims to raise awareness of nutritional and health concepts, enabling students to understand the impact of their food choices on their future health and wellbeing.  Food Preparation and Nutrition encourages the study of a range of healthy cooking techniques, how to create and follow a balanced diet, as well as becoming familiar with the nutrients in your diet and how these affect your health.    The subject allows students to keep abreast of topical food and environmental issues, as well as, safe food preparation.

By the end of KS 3 you should be able to independently read and follow a recipe and use safe cutting skills, bake, grate, shape foods, egg wash glaze, make decisions about when food is safely cooked and ready to eat. You should be able to use the creaming method, rubbing in method, melting method and make bread & pastry, as well as, develop binding and marinating skills.  You should also be able to make a time plan for a recipe and evaluate the sensory characteristics of food.

By the end of KS4 you should also be able to independently prepare and cut vegetables finely into julienne, brunoise & macedoine cuts, joint a chicken, fillet a fish, make a range of complex pastries including shortcrust pastry, puff pastry, choux pastry, filo pastry and Danish pastry, make a range of sauces such as béchamel, emulsion, reduction and blended sauces, make specialist foods such as pasta, focaccia bread and gateaux.

Curriculum map


Students who continue at GCSE will study the AQA Food Preparation and Nutrition course.  By studying these courses;

Students will have:

  • the ability to carry out an investigation – devising questions to test a hypothesis
  • the ability to interpret evidence and analyse data
  • the ability to evaluate
  • the ability to justify a decision by arguing a case and reasoning
  • the ability to design a product to their own specification


By studying this subject students will:

  • develop health  and diet awareness
  • develop decision making skills involving ingredients, production challenges, environmental issues
  • consider values and develop critical thinking on a range of issues
  • develop spatial awareness
  • develop analytical skills
  • develop problem solving skills
  • improve numeracy and literacy skills
  • develop computer skills
  • improve self management


Career Implications

Studying this subject may lead to a wide variety of career paths, including those involving management, problem solving and decision making. These might include Chef, Dietician or Nutritionist, Product Development, Food Production Industry, Supermarket related roles, Hotel Management, Environmental Health Officer or Food Teacher.

Head of Food Preperation and Nutrition

Mrs C. Penny
Name Date File Size  
Biscuits 16th Oct 201716 KB Download
dutch apple cake with pictures 16th Oct 2017827 KB Download
flapjacks with pictures 16th Oct 2017848 KB Download
fruit fusion with pictures 16th Oct 2017357 KB Download
Layered pasta sald with pictures 16th Oct 2017432 KB Download
pizza toast with pictures 16th Oct 2017455 KB Download
Ratatouille with pictures 16th Oct 2017470 KB Download
Year 8 Recipe Book 16th Oct 20171017 KB Download
Yera 9 Recipe Book 16th Oct 20172 MB Download