Food Science

As part of students work with the Food Department, they will be taught how to cook and apply the principles of nutrition and healthy eating. The aim is to instil a love of cooking, opening the door to one of the greatest expressions of human creativity. Students will gain the knowledge and skills to make informed choices about food, health, and wellbeing, both now and in the future.

Learning how to cook is recognised as a crucial life skill. Through hands-on experience, students will develop the ability to feed themselves and others safely, affordably, nutritiously, and sustainably. This learning empowers them to make better lifestyle choices and understand the impact of food on their own health and on the environment.

Throughout both Key Stages, pupils will build on and apply knowledge of the five core principles of Food Science and Nutrition:

• Nutrition – understanding the importance of a balanced diet and how nutrients affect the human body
• Food Science – exploring the chemical and functional properties of food
• Food Provenance – learning where food comes from and the impact of food production on the environment and society
• Food Safety – applying hygiene and safety practices to ensure food is stored, prepared and cooked safely
• Food Preparation and Cooking – developing practical skills and techniques to confidently plan, cook and present dishes

At Key Stage 4, students have the opportunity to further develop their knowledge and practical skills by studying the OCR GCSE Food Preparation and Nutrition course. This qualification offers a deeper understanding of the scientific principles behind food, nutrition, and health, while providing a strong foundation for further education and careers in the food, health, and hospitality industries.