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Food Preparation & Nutrition

Food preparation and Nutrition is an exciting and creative course, which focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. 


The curriculum covers five key concepts: food nutrition and health, food science, food safety, food choice and food provenance. Students will have the opportunity to explore food nutrition and health during key stage 3 and key stage 4, with a focus on the nutritional value of ingredients, how to make healthy choices and how to cook nutritional meals. 

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Every kid in every 

school no matter their 

background, deserves 

to learn the basics 

about food. 


Jamie Oliver

Food and Nutrition Department - Overarching Curriculum Intent (September 2023)


RFSS Curriculum Vision Statement:

To build an inclusive curriculum which is aspirational for all and empowers our students to make outstanding academic and personal progress.


Curriculum in Context:

The National Child Measurement Programme, England, found that the percentage of children living with obesity was highest in the North East at 26.6% and the West Midlands at 26.2% in 2021-22 (NHS, November 2022). Our aim is to ensure that all students have the opportunity to learn about healthy eating and practical cooking during their time at RFSS. Schemes of learning focus on savoury cooking and aim to develop practical culinary skills needed for independent living; in line with our school ethos ‘Set for Life’ (Creating a culture and ethos of healthy eating: DfE February 2023). We are passionate about supporting our subgroups; ensuring all students have the opportunity to succeed. As a result of this, our curriculum offer at Key Stage 4 provides two pathways into the food industry, with students having the option to study GCSE Food Preparation and Nutrition or Level 2 Hospitality and Catering. The subject naturally develops skills such as independence and problem solving, as well as providing students with key information about having a healthy and nutritious diet.


Curriculum Aims:

Our curriculum aims to:

• Provide students with the knowledge needed to make healthy, nutritional food choices

• Provide students with the practical skills needed to cook healthy, nutritional meals

• Support students’ religious, cultural, moral and/or ethical food choices with carefully selected recipes

• Provide students with the knowledge needed to reduce food waste

• Provide opportunities for students to reflect on and refine their work; practical and written


Our broad and balanced curriculum concentrates on developing our students’ key knowledge and skills, and enhances their understanding of the world around them.


We do this by:

• Sequencing learning so students can revisit key learning about nutrition throughout each Key Stage

• Selecting recipes that are nutritional and can easily be adapted to suit a range of nutritional needs

• Introducing students to a range of medium and high-level skills, to promote challenge for all

• Empowering students to make creative adaptions to dishes; which in turn limits food waste

• Encouraging students to critically analyse their work in relation to nutrition, technical skill and food provenance


Our curriculum is focused on the development of communication, character and cultural capital of each individual student, so they become:

• Independent learners, who understand how to prepare and cook healthy, nutritious meals

• Curious learners, who seek to problem solve

• Reflective learners, with a desire to improve and refine their work

• Learners who are socially aware and understand the cultural diversity around them

Curriculum Outcome:

As a result of our curriculum, students will leave RFSS with the knowledge and skills necessary to live independently; able to make healthy food choices and cook nutritious and skillful meals.

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Please view or download our 'Sequence Overview' document for Food & Nutrition

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  • Kindness
    We regularly give ‘shout outs’ for staff who have gone above and beyond and demonstrated an exceptional display of one of our values We encourage and try to support flexible working requests and promote ‘family values’ as something that makes the workforce distinctive. We try to ensure staff have the opportunity to attend personal events or celebrations when requested and within agreed time frame.
  • Collaboration
    We have an active Staff Wellbeing committee who meet regularly to discuss staff wellbeing and workload. We provide all new staff with a ‘buddy’ to provide support and advice. We plan a variety of staff social events across the year. We provide staff with a free lunch on the day of their duty. We have regular staff breakfasts, provide food on all CPD days and occasional treats such as Pizza!
  • Curiosity
    We invest heavily in staff CPD and both promote and support opportunities to develop staff. We provide opportunities for all staff to network and visit other schools to improve their practice and share great ideas.
  • Respect
    We have a Staff Room, where staff can meet, work and even socialise Each faculty has its own staff work room We have regular appraisal conversations to discuss career progression
  • Resilience
    We promote resilience through our reflective CPD pathways. We have an area in the staff room dedicated to wellbeing which is used to promote health and wellbeing. We share weekly health and wellbeing information.
  • Endeavour
    Promote a work life balance by being considerate when sending emails and holding meetings. We will endeavor to celebrate our staff and their achievements on a regular basis, for example; a black tie celebration evening.
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