Richard Challoner School

Food and Nutrition

Food and Nutrition Teachers

  • Mrs N McDonald (Subject Leader)
  • Mrs G Lepore

A Vision for Food & Nutrition

Food and Nutrition is a subject that teaches both the theory and practical skills which help prepare students for adulthood. It enables students to have a lifelong understanding of healthy eating and foster a positive relationship with food. It will help give them ownership of their health in relation to food, diet and an understanding of good nutrition.  It provides students with the skills to feed themselves and their families in an economical and healthy manner.

The subject enables students to have a clear understanding of the role food plays within the environment such as food production, food waste, sustainability and ethical issues. It also provides students with a cultural awareness.

The subject develops a range of skills such as time management, independence, creativity, fine motor skills as well as teamwork, which not only are vital for all learning but could also lead to potential employment opportunities, as the Hospitality and Catering industry is the largest employment sector in the UK.

Food and nutrition enables students to be more adventurous with foods and flavour combinations, challenging preconceived ideas.

Students are encouraged to see food in a variety of ways: such as social activity, connecting communities, a fuel, as a way to care for others, an active and enjoyable hobby and a method for caring for yourself.

Key Stage 3

Year 7:

  • Healthy Eating and practical cooking – rotation in DT carousel

Year 8:

  • Healthy Eating and practical cooking – rotation in DT carousel

Year 9:

  • Practical cooking, product development and nutrition – rotation in DT carousel

Key Stage 4

Exam Board: Eduqas

Course: Technical Award Level 1/2 Hospitality and Catering

Key Stage 5


Exam Board: AQA

Subject Leaders: Mrs N McDonald and Mrs G Lepore

Course Content: This course is part of the Design and Technology suite of subjects and it follows two main areas of study:

  • Materials and Components – You will develop an understanding of food science and the functional properties of the main food components: proteins, fats, carbohydrates, vitamins, minerals and NSP. Emphasis is placed on the effects of cooking/processing on these foods, thus practical work forms a major part of this section.
  • Design and Market Influences – Study in this area will develop understanding of the broader perspectives of the food industry. You will investigate the development of food products with reference to environmental sustainability, health issues, social factors, the influences of culture and consumer safety.