Food and Nutrition


Head of Faculty

Subject Leader


“Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.”

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.

At The John Warner School, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics. 

We aim to;

Give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.

Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating.

Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner.

Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise.

Allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries. (ever changing needs)

Encourage our students to develop an awareness and acceptance of diversity within our community.

Our hope is that through Food and Nutrition, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

Disciplinary Concepts

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food Choice
  • Food provenance

Big Questions

  • What are the basic food preparation skills and which would you pick?
  • Which cooking methods and equipment would you select for your food production technique?
  • What are macro & micronutrients?
  • Making informed choices
  • Why is food cooked and how is heat transferred?
  • Functional and chemical properties of food
  • What is food spoilage and contamination?
  • What are the principles of food safety?
  • Factors affecting food choice
  • Environmental impact and sustainability of food
  • Food processing and production
  • Technological developments associated with better health

Curriculum Content

Year 9: AQA GCSE

Food safety and hygiene (3.4.2 – 2.2)

Food preparation skills (S1 –S12)

Macronutrients (3.2) Micronutrients (3.2.2)

Nutritional needs and health (3.2.3 &

Cooking of food and heat transfer (3.3.1)

Functional and chemical properties of food ( –

Sensory evaluation (3.5.3)

Food production (

Food and the environment (

Above is linked together with current affairs such as food poverty & farming methods. Included: Current directives on healthy eating, impacts of poor diet (diabetes ect), environmental issues. Individual choices as well as religious and dietary requirements.

Food science and food practical lessons linked to the specific content.

Year 10: AQA GCSE

Energy needs (

Nutritional analysis (

Diet, nutrition & health (

Chemical properties of food  (,

Food spoilage and contamination ( -

Food choice (3.5.1-3.5.2)

Food provenance (3.6.1 –

All of the above will be interlinked with the year 9 curriculum as it topic relies upon knowledge gained from other areas.

Food science and food practical lessons linked to the specific content.

Preparation for the formal assessments NEA1 (Autumn Year 11) & NEA2 (End Feb)


Year 11: AQA GCSE

Term 1: Preparation, research and completion NEA1.

Term 2: Research, preparation and completion NEA 2 (End Feb)

Term 2 & 3: Recap and revision of all content as covered in year 9 & year 10.


Year 12: WJEC Applied Level 3 Food and Nutrition (Certificate)


Year 13: WJEC Applied Level 3 food and Nutrition (Diploma)