Food Preparation and Nutrition combines practical cooking skills with a strong understanding of nutrition, health, and food science. At The Blue Coat School, the subject is designed to equip students with the knowledge and skills needed to make informed choices about food, diet, and lifestyle in an increasingly complex and globalised food system.

Students develop confidence and competence in food preparation through hands-on practical work, learning a wide range of cooking techniques and developing an understanding of ingredients, nutrients, and their functions within the body. Alongside this, they explore key principles of nutrition, food safety, and hygiene, as well as the science behind food production and preparation.

The curriculum also encourages students to consider wider issues such as sustainability, ethical food production, and cultural influences on diet and cuisine. Through investigative and evaluative work, students learn to analyse dietary needs, adapt recipes, and respond creatively to practical challenges. By the time they leave The Blue Coat School, students are equipped with essential life skills, critical thinking abilities, and a strong foundation for further study or careers in food, nutrition, hospitality, and health-related fields.

Please find below the Curriculum Mapping for each Key Stage. Please note that Curriculum Maps are currently under review.