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KS4 Food Preparation and Nutrition

Please click on the links below to find out more about each unit.

Year Long Term Objective: To prepare pupils for the GCSE exam by covering the Theory and Practical skills necessary to undertake the demands of the exam syllabus.
Year Autumn 1 Autumn 2 Spring 1  Spring 2 Summer 1 Summer 2
Medium Term Objective: To develop the pupils knowledge and understanding of the core content of the exam syllabus reflecting on previous knowledge from KS3 and developing a deeper understanding of the information. To explore the requirements of the GCSE Food Preparation and Nutrition specification, through written and practical work to embed the theroetical principles and skills needed for Year 11.
The Science of Food Principles of Nutrition Diet and Good Health The Science of Food 2 Food Provenance Food Provenance 2
Medium Term Objective: To further the pupils knowledge and understanding content of the exam syllabus reflecting on previous knowledge and developing a deeper understanding of the information. To complete their NEA worth 50% of the final grade.

Reflect on work from summer term Completion of NEA1
NEA2 (worth 35% of final mark) launched.
NEA2 trial dishes completed and final choice made and justified Completion of NEA2 Final exam preparation Exam

The Science of Food


During this module of work, pupils will be learning about food preparation, storage and food spoilage principles, whilst also undertaking an enzymic browning experiment as an introduction to NEA1.

Example Key Words


Transferring bacteria or other microrganisms from one surface to another.


A tiny living thing that includes bacteria, mould and yeasts.


Able to prduce disease and cause food poisoning


Biological catalysts that speed up chemical reactions

Danger Zone

The range of temperature (5-63 degrees C) in which bacteria multiply rapidly.

High Risk Food

A food high in moisture and protein

Principles of Nutrition


During this module of work, pupils will be learning about the functions and properties of the three macronutrients as well as the micronutrients, fibre and water as well as why and how different foods are prepared and cooked.

Example Key Words


A nutrient needed in large amounts e.g. fat, protein and carbohydrate


A nutrient needed in small amounts e.g. vitamins and minerals

Fatty acids

Fat is made up of fatty acids and glyceril

Amino Acids

The building blocks of protein.

Dietary Fibre (NSP)

Carbohydrate type that cannot be digested but is needed to keep a healthy digestive system.


Fatty substance found in blood essentail for cell membranes.

Diet and Good Health


During this model, pupils will learn about how and why we use energy, dietary recommendations along with nutritional, ethical nd medical reasons for diet choices.

Example Key Words

Eatwell Guide

Government guide showing the proportions of different groups of food that are needed to have a well-balanced and healthy diet.

Energy Density

The amount of energy calories (Kcal) or kilojoules (kJ) a food contains per gram.


A person who does not eat any animal or animal products


A person who chooses a diet free of meat and fish.


Decisions or actions taken on the basis of strongly held moral beliefs or principals


A food that causes a bad chemical reaction

The Science of Food 2


Continuing with food science pupils learn the science behind the changes we see when we heat or cool food and how this affects functions and properties.

Example Key Words


Browning due to the effect of dry heat on starchy foods. Starch molecules break dow into dextrins.


Changes to colour and texture when heating sugar or sugar solutions


Chemical term for thickening by starch and starchy foods when they swell and burst


Crumbly texture produced by short gluten strands


Substances added to food to hold together ingredients that don’t usually mix.


A property of fat that allows them to be spread and manipulated.

Food Provenance


This module explores where our food comes from, how it is processed and food waste and packaging.

Example Key Words

Primary Processing

Changing raw foods to make them ready to eat or cook or prepare them as ingredients for other food products.

Secondary Processing

Processing primary processed foods into other food products


Substances added to extend the shelf life or enhance taste/appearance


Strengthening the nutritional content by adding vitamins and minerals

Food Miles

The distance food travels from its point of origin to your table


Produced/grown without chemical fertilisers/pesticides

Food Provenance 2


We continue to look at the orgins of our food and consider global and environmental factors includng sustainability. We complete a Mock NEA.

Example Key Words


A process or material that can be used without causing damage to the environment or using up finite resources

Intensive Farming

A method of farming that produces high yields

Food Security

Having access at all times to safe, nutritious food for an active and healthy lifestyle.


Time of year when fruits and vegetables are naturally at their best.


Non examined assessment – research, making and evaluating dishes to a design brief that is worth marks towards the final exam.

Design Brief

A list of requirements that your dishes should aim to be within

Reflect on work from summer term


Reflect on work from summer term. NEA1 (worth 15% of final mark) released and started.

Example Key Words

Functional Properties

How ingredients change food.

Chemical Properties

The Science behind the changes that happen to food.


Finding out details about selected topics and foods in depth.

Plan of Action

A detailed list of things to do in order to complete your assessment


An idea you propose then test to see if it is true.

Fair Test

Test where you only change the one variable you are investigating.

Completion of NEA1. NEA2 (worth 35% of final mark) launched.


Research completed and Trial dishes planned . Theory – Exam technique and covering specific areas identified as weakness in previous exams from Year 10

Example Key Words

Technical Skills

Skills such as jointing chicken, filleting fish, choux pastry and reducing sauces.

Design Brief

A list of requirements that your dishes must fit into.

Mood Board

A collection of annotated images that showcase your theme.

Food Safety

Ensuring food is stored, prepared and cooked to prevent bacteria spreading or kill bacteria.

Testing for Readiness

Checking your food is at the correct temperature and texture to serve.

Sensory Properties

Characteristics of food linked to taste, smell, sight and feel.

NEA2 trial dishes completed and final choice made and justified


Theory – reflection on Mock exam and reviewing areas to cover in more detail.

Example Key Words

Time Plan

A detailed step-by-step plan for each stage of your three dishes so they can be completed.


Give detailed reasons based on evidence to support your final choice.

Temperature control

Controlling the temperature of food during preparation, cooking and storage.

Command word

The key word in an exam questions i.e. analyse

Portion Control

Choosing a healthy amount of a certain food, this changes with age.

Dietary Needs

Anything that a person requires in their diet to provide correct nutrients.

Completion of NEA2


Completion of NEA2 with three hour practical and evaluation. Reflection on knowledge and how to use it to interpret exam style questions

Example Key Words


Planning for different stages of dishes to be completed so they all fit together well ad in the time.


A review of your work and how it was completed including considering improvements.


How you would alter your product to improve it after reviewing it


To add decoration to food to improve presentation and make it look more attractive.

Sensory Analysis

Using your senses to describe and analyse food and drink.

Peer Evaluation

Getting feedback from peers on your dishes

Final exam preparation


Preparation for final exam with a mixture of exam technique, specific sections revisited and individual revision support.

Example Key Words


Command word used where you need to select from a list or point out some information.


Command word used where you need to make a point and give a reason.


Command word used where you need to consider different viewpoints or advantages and disadvantages


Command word used when you need to provide a series or connected points.


Command word used when you need to break something down and explore each section.


Command word used when you must use evidence and end with a justified choice.