Search this Site:

Food Preparation & Nutrition

In Years 7 – 9, pupils study the theory of food and nutrition with an emphasis on healthy eating.


Food Technology

In Years 7 – 9, pupils study the theory of food and nutrition with an emphasis on healthy eating. Pupils will study the eat-well guide and 5-a-day in Year 7, seasonal foods and staple foods in Year 8, and food poisoning and world cuisine in Year 9. Pupils will have the opportunity to design their own products in year 7 and 8 including healthy snacks for Year 7 and pasta sauce, cake baking and decoration in Year 8. In Year 9 pupils will work on creating classic dishes from around the world. The design aspect is integral: this includes planning individual designs, using practical skills and the evaluation of completed work. Pupils will be encouraged to take part in extra-curricular food activities, as well as to explore topical food news, international foods from around the world and the important role of food in annual celebrations.



In Year 7, pupils will be introduced to different cooking skills and methods. They will learn how to handle a range of equipment suitable for the task set, these include safe use of sharp knives, peeling and grating, also the safe use of hob and oven. Other skills introduced will be the ‘rubbing in’ technique (scones and crumble) and the ‘creaming method’ (cake making). Pupils will also learn about the changes that occur when foods are combined and cooked, and technical vocabulary will be introduced. In Year 8, pupils’ practical skills will continue to be developed as they learn how to cook a variety of dishes and understand the processes from production to plate. Skills will be expanded to include pastry and bread making. In Year 9, pupils will expand their skills further to produce a range of more complex dishes and balanced meals, skills include further bread and advanced pastry.



Pupils’ work is not assessed formally at the end of each year with an exam, however informal assessment takes place during lessons in the form of self and peer assessment as well as written and verbal feedback from the teacher. Design work will be assessed separately, and levels awarded based on the whole task and outcome of the design undertaken. Pupils will be given clear direction as to how to improve both their knowledge and skills.

Additional educational experiences

  • Opportunity to participate in the Guernsey Rotary Young Chef competition
  • Various opportunities throughout the year to fund raise through baking
  • Cooking challenges
  • Visiting chefs



Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

This course encourages a greater independence in the kitchen with significantly elevated practical skills. Advanced baking which would keep Paul Hollywood and Prue Leith happy along with more involved cooking skills and complex dishes to encourage any budding chefs out there!

Studies include nutrition, health and diet-related diseases, food science, cooking processes and heat transfer. Meal planning, food products and the effect on the environment, food safety, preservation and the role of the consumer.


Year 10

Students cover all the theory elements, along with practical skills and meal planning. Students should expect to choose suitable dishes to meet a specific brief, for example a low fat dessert. Students will need to provide ingredients and it is also important for parents and families to eat completed dishes, as sensory analysis is an integral part of the course.


Year 11

The coursework component (worth 50% of final grade) is completed. It is assessed in two sections, which include practical work, experiments and a final practical exam.

Students should note that Food Preparation and Nutrition is not an easy option and requires a high level of commitment and careful study.

The practical exam will be completed at school.

The final examination consists of one paper worth 50% of final grade.