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Food and Nutrition
Through practical cooking, experimentation, and applied learning, students gain the knowledge, confidence, and creativity to make positive choices about food, health, and lifestyle. They learn how to plan, prepare, and cook meals with skill and accuracy, developing resilience, independence, and a lifelong appreciation of food.
The curriculum builds essential life skills by encouraging students to consider nutrition, culture, sustainability, and the impact of food choices on both personal wellbeing and the wider world. It fosters curiosity and problem-solving, from understanding how ingredients work to adapting recipes and responding to real-life dietary needs.
Our intent is to empower all learners to leave school equipped with practical food skills, critical thinking, and the confidence to cook and eat well, ready to embrace healthy, balanced living throughout their lives.
Mr J. Perks, Head of Department
Benedict’s Law is a set of national protections designed to improve allergy safety in schools. Currently these protections are agreed to come into force in England, but campaigning continues to extend to Wales, Scotland and Northern Ireland. These measures ensure that schools have the policies, training and emergency medication needed to recognise and respond to severe allergic reactions.
Below are allergen charts relating to recipes in Years 7, 8 and 9 lessons:
Year 7 Recipes - Allergen Chart.pdfYear 8 Recipes - Allergen Chart.pdfYear 9 Recipes - Allergen Chart.pdf
Progress Statements