Food and Nutrition

Curriculum Intent

Food and Nutrition at TCSND is a subject that brings together pupils, parents, and staff in an atmosphere of inclusivity and collaborative working. Our curriculum equips pupils with the knowledge, understanding and skills required to cook well. Our students learn to apply the principles of nutrition, food science and healthy eating to their cooking whilst instilling a love of food and cooking as a process. Students become independent and self-motivated learners, enabling them to make informed decisions about food and nutrition and acquire knowledge to maintain a healthy relationship with food into adulthood. 

Overview by Key Stage:

Key Stage 3

Students learn about the relationship between diet, nutrition and health and the issues around food, including economic, environmental, ethical, and socio-cultural influences on food choices, food availability, diet and health choices. The KS3 curriculum includes learning various cooking techniques and planning and preparing a range of food commodities. The curriculum is sequenced to develop more complex practical skills over time. In Years 8 and 9, pupils develop their independent learning skills by undertaking a food project in teams that involve them inventing a food product. 

Key Stage 4

Pupils develop a deeper understanding of food's functional, nutritional properties and sensory qualities. They explore a range of processes and ingredients from different culinary traditions to inspire new ideas. Pupils are taught to become critical thinkers and develop research skills to prepare them for further education or the world of work. The KS4 curriculum builds on the learning and experiences from KS3 to create ambitious and curious learners who are resilient, take responsibility for their food and technology learning, and create a standard of excellence for themselves in their work.

Overview by Key Stage:

Key Stage 3

Students learn about the relationship between diet, nutrition and health and the issues around food, including economic, environmental, ethical, and socio-cultural influences on food choices, food availability, diet and health choices. The KS3 curriculum includes learning various cooking techniques and planning and preparing a range of food commodities. The curriculum is sequenced to develop more complex practical skills over time. In Years 8 and 9, pupils develop their independent learning skills by undertaking a food project in teams that involve them inventing a food product. 

RSE Overview

Pupils develop a deeper understanding of food's functional, nutritional properties and sensory qualities. They explore a range of processes and ingredients from different culinary traditions to inspire new ideas. Pupils are taught to become critical thinkers and develop research skills to prepare them for further education or the world of work. The KS4 curriculum builds on the learning and experiences from KS3 to create ambitious and curious learners who are resilient, take responsibility for their food and technology learning, and create a standard of excellence for themselves in their work.

Explore More