Food Preparation & Nutrition

Food Preparation and Nutrition at NHGS

“Cooking is all about people.  Food is maybe the only universal thing that really has the power to bring everyone together.  No matter what culture, everywhere around the world, people eat together”.  Guy Fieri

FPN equips students with essential life skills as well as fosters creativity and promotes a deep understanding of the relationship between food, health and sustainability.  By integrating hands-on learning with scientific knowledge and cultural awareness, the curriculum can inspire a new generation of confident cooks, critical thinkers, and responsible global citizens. 

By promoting healthy eating and well-being, our students learn how to make nutritious and balanced food choices, understanding the long-term impact of diet on health and well-being. 

We equip our students with a range of practical cooking techniques, from basic to advanced, fostering creativity and independence in the food lab. 

Students develop an awareness of sustainable practices, food waste reduction, food provenance and ethical food sourcing, helping students to make informed decisions. 

We provide students with a strong foundation in food science, helping them to understand how ingredients work together and encouraging them to experiment with recipes and techniques. 

Students celebrate global food culture and develop an appreciation of diverse cuisines, cooking methods and food traditions from around the world, promoting cultural understanding and broadening their culinary horizons. 

We incorporate cutting-edge food technology into our curriculum such as the latest advancements and innovations in the field such as plant based or alternative proteins including lab-grown meat and a food 3D printer.  We also utilise apps and digital tools for recipe and nutrition creation and encourage students to use software to analyse the nutritional content of their recipes.

 We provide an insight into career pathways in food, from chefs and nutritionists to food scientists and product developers.  We have invited Navy chefs into school to share their culinary skills and experiences with our students and run a ‘ready steady cook’ challenge.  We also run the Good Food exhibition trip to Birmingham on a yearly basis.

Key Stage 3

We introduce our students to the fundamental cooking skills, nutrition knowledge, and the cultural significance of food, while encouraging them to develop confidence and independence in the food lab.  In Year 7, students concentrate on healthy eating and create a variety of dishes, such as smoothies and salads.  In Year 8, students explore cereal grains and prepare items like oaty bake and bread. 

We teach students essential techniques such as chopping, baking, boiling, frying, grilling and roasting.  We focus on safe and hygienic food handling. 

Students are introduced to the principles of a healthy diet, including understanding macronutrients and micronutrients.  We explore different cuisines from around the world, focusing on the cultural significance of food and the various techniques and ingredients used in global cooking.  In Year 9 students explore international cuisine and create dishes like Italian pasta, Mexican fajitas, or a curry.

By the end of KS3 it is our aim that all students can plan, prepare independently and safely, balanced meals that meet specific dietary needs to set criteria. 

We help students understand the importance of seasonal, locally sourced ingredients.  We encourage them to use fresh, sustainable produce in their cooking, linking this to food miles and environmental impact. 

We introduce basic food science concepts such as starch gelatinisation in setting sauces, and this gives students a scientific understanding of some cooking processes. 

We offer a multicultural extracurricular club where students not only explore British values but also contribute to local food banks and charities.

Key Stage 4

Building on foundational knowledge at KS3, students tackle more complex recipes, deepen their understanding of nutrition, and explore food science, food safety and sustainability in greater depth. 

During KS4 we teach more advanced cooking methods like fermentation, pastry-making, sous-vide, and molecular gastronomy.  Students could develop skills in plating and presentation, preparing them for more professional standards.

Students explore how nutritional requirements vary across life stages and under different health conditions.  Students can design meals tailored to specific dietary needs and religions, focusing on the nutritional content and health benefits of their dishes. 

We engage students in projects related to food sustainability, such as designing meals with minimal waste, exploring plant-based diets, or studying the impact of food production on the environment.  We encourage the use of eco-friendly ingredients and sustainable cooking practices and discuss global food issues such as food insecurity, climate change, and fair trade.

We dive deeper into food science, encouraging students to experiment with ingredient combinations and techniques.  For example students could investigate the chemistry behind baking, the chemical reactions in cheese making, how yeast causes bread to rise, how emulsions like mayonnaise are formed or the role of fermentation in food preservation. 

Rather than solely relying on exams, students are also assessed through project-based learning (NEA 1 and 2) where they are graded on their research, scientific and practical knowledge.  An example of an NEA 1 task might involve exploring different flours in breadmaking and the different conditions needed for yeast growth.  An example of an NEA 2 task might involve creating dishes for specific cultures, cuisines or user groups.

Enrichment Opportunities

• Year 12 students participate in an enrichment program that enhances their life skills, teaching them to cook a variety of nutritious sweet and savoury dishes independently. They also learn to budget, minimise food waste, and shop for healthy ingredients.  Perfect preparation if they choose to go to university!
• KS3 Food club

Wider Reading

• McGEE on Food and Cooking by Harold McGee
• The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels by Dr Stuart Farrimond
• Eat Well and Feel Great - The teenagers guide to nutrition and Health by Tina Lond-Caulk
• Teen Health Programme
• Eat, Move, Sleep, Repeat by Michael Gleeson
• Enough - How your food choices will save the planet by Dr Cassandra Coburn
• Veg by Jamie Oliver
• The Encyclopedia of spices and herbs by Padma Lakshmi