Cardinal Allen
Catholic High School

Food and Nutrition


Throughout food, nutrition and cookery pupils will be taught how to cook and apply the principles of nutrition and healthy eating. Through the practical aspects of cookery, it is hoped that pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Food and Nutrition

During their time in Key stage 3 will be taught the following: To understand and apply the principles of nutrition and health. To cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They will become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own ingredients/recipes) Understand the source, seasonality and characteristics of a broad range of ingredients.

Year 7 & 8 Students will learn

The importance of a healthy and varied diet as depicted in the Eatwell Guide and Eight tips for healthy eating.

That food provides energy and nutrients in different amounts; that they have important functions in the body; and that people require different amounts during their life.

How to taste and cook a broader range of ingredients and healthy recipes, accounting for a range of needs, wants and values.

Year 7, 8 & 9 Students will learn

How to store, prepare and cook food safely and hygienically.

How to use date mark and storage instructions when storing and using food and drinks

How to select and prepare ingredients

How to use utensils and electrical equipment.

How to apply heat in different ways.

Hot to use taste, texture and smell to decide how to season dishes and combine ingredients.

How to adapt and use their own recipes.

How to cook a repertoire of predominantly savoury dishes to feed themselves and others a healthy and varied diet.

GCSE Food and Nutrition

At Key Stage 4 we are currently offering: Level 1/2 Vocational Award in Hospitality and Catering. The Hospitality and Catering sector includes all businesses that provide food, beverages and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. The EDUQAS Level 1/2 award in Hospitality and Catering has been designed to support students who want to learn about this vocational sector and the potential it can offer them for their careers or further study.

Course Components

The EDUQAS Level 1/2 Award in Hospitality and Catering is made up of two mandatory units:

Unit 1

The Hospitality and Catering Industry (40% of Total Mark: Assessment by online Exam) Students will apply their learning by considering all aspects of the vocational sector. They will acquire knowledge of all aspects of the industry and be able to propose new hospitality and catering provision for specific locations. Students will be able to use their learning of different types of establishment and job roles to determine the best option. They will then apply their learning in relation to front of house and kitchen operations to determine how the proposed hospitality and catering provision will operate efficiently, legally and financially viable whilst meeting the needs of their potential market. This unit provides a broad introduction to the vocational sector in a way that is purposeful and develops a range of transferable skills.

Unit 2

Hospitality and Catering in Action (60% of Total Mark: Assessment using practical cookery and extensive planning to meet a brief) Students will apply their learning to safely prepare, cook and present nutritional dishes. They will draw on their learning of different types of provision, kitchen and front of house operations in unit 1, as well as personal safety in their preparations. The content is relevant to not only employees within food production, but also those with a responsibility for food safety in the industry, nutritionists, managers and owners. This extends the students appreciation of the whole vocational area beyond the kitchen environment. Students can achieve the following grades: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction.


After school clubs are provided for keen students who wish to stretch their abilities. Catch up and support is also offered on a one to one basis where necessary. Some of the support sessions, clubs and activities offered are:

  • KS4 Catch up - Monday & Tuesday after school.


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    The links below will take you to subject specific information outlining the current Key Stage 3 and 4 Course Guide.

  • Key Stage 3
  • Key Stage 4

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