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The Willink

Food & Nutrition

The Design and Technology Department teaches in mixed ability groups.  We aim to produce work that will challenge all students whilst supporting the less able. The exam board is AQA - Letters are sent to parents on how to obtain revision guides

Key Staff

  •  Mr W Miles - Head of Department

Key Stage 3 - Years 7,8 and 9

Food & Nutrition Milestone Assessment Schedule 2022/23

Four lessons are taught each fortnight.

The topics included are:

Year 7 Food Preparation, Knowledge and Skills

  • Health and Safety
  • Timing and Planning
  • Effect of Heat on Food
  • Raising Agents
  • Practical Food Skills                                                                

Year 7 Ingredient Lists:  Please click on the relevant class link below:

7PM Ingredient Lists - April 2024

7NT Ingredients List - April 2024

7SB Ingredients List - April 2024

7L Ingredients List - April 2024

Year 7 Recipe Cards:

1. Fruit Salad

2. Vegetable Stir Fry

3. Tomato Ragu

4. Garlic Dough Balls

5. Macaroni Cheese

6. Thai Green Curry

7. Cheese Jambons

8. Cheese Straws

9. Fairy Cakes

10. Scones

11. Shortbread


Year 8 Food Preparation and Nutrition

  • Health and Safety
  • Timing and Planning
  • Understanding Nutrition
  • Macronutrients and Micronutrients
  • Food Science                                                                               

Year 8 Ingredients Lists: Click on the relevant class link below:

8NT Ingredients List - April 2024

8PM Ingredients List - April 2024

8SB ingredients List - April 2024

8L Ingredients List - April 2024


 Year 8 Recipe Cards: 

1. Coronation Pasta

2. Chicken and Vegetable Couscous

3. Enchiladas

4. Pizza

5. Carbonara

6. Chicken Curry

7. Cheese and Onion Scrunch Pie

8. Mini Carrot Cake

9. Muffins

10. Double Chocolate Chip Cookies

11. Shortbread


Year 9 Food Preparation, Choice and Planning

  • Health and Safety
  • Timing and Planning
  • Nutrition
  • Energy from Food
  • Food Choice                                                                                  


Year 9 Ingredient Cards: Click on the relevant class link below:

9PM Ingredients List - April 2024

9NT Ingredients List - April 2024

9SB Ingredients List - April 2024

9L Ingredients List - April 2024


Year 9 Recipe cards: 

1. Mediterranean Tart

2. Spicy Chicken Paella

3. Quesadillas

4. Calzone

5. Lasagne

6. Spinach and Chickpea Curry

7. Sausage Rolls

8. Lemon Drizzle Cake

9. Chocolate Brownies

10. Fruit Pies

11. Swirl Biscuits

Key Stage 4 (GCSE)  - Years 10 & 11

Course Outline – including curriculum time and homework time

6 lessons per fortnight. Usually 1 practical lesson per week.  The course is designed to give students the opportunity to extend and apply their skills, knowledge and understanding of food and nutrition within a variety of concepts.

Assessments Paper 1: Food preparation and nutrition.

What's assessed: Theoretical knowledge of food preparation and nutrition.

How it's assessed • Written exam: 1 hour 45 minutes • 100 marks • 50% of GCSE

Questions • Multiple choice questions (20 marks) • Five questions each with a number of sub questions (80 marks).

Non-exam assessment (NEA) What's assessed Task 1: Food investigation Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. Task 2: Food preparation assessment Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How it's assessed • Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. • Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.


Last Updated February 2024