Scheme of work: Year 9 to GCSE - Half year

Oct 20, 2026

Uploaded by Rhys

Practical and creative scheme of work preparing Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585). Designed for flexibility across 20 adaptable sessions, it builds KS3 Cooking and nutrition objectives through designing, making, and cooking nutritionally balanced dishes. Core themes covered include food, nutrition and health, food science, food safety, food choice, and food provenance, culminating in an end-of-unit Food Preparation Task.

LanguageEnglish

CategoryHealthcare

FormatDOCX

Pages28

Reading Time1 h 11 min

AccessFree to download

Introduction

National curriculum requirements at KS3

Preparation for GCSE course

Prior knowledge

Contents

Week 1: Temperature control and food safety

Week 2: The role of protein in the diet

Week 3: The function of carbohydrate in the diet

Week 4: The function of fat in the diet

Week 5: Application of knowledge (fats in diet)

Week 6: The function of micronutrients

Week 7: Healthy eating guidelines

Week 8: How to set up a food investigation

Week 9: Food provenance and food production

Week 10: Factors that influence people’s food choices

Week 11: Interpreting food labels

Week 12: The influence of traditional cuisines

Week 13: Applying nutritional knowledge (traybake)

Week 14: Characteristics of ingredients in cooking

Week 15: Implications of the Eatwell guide

Scheme of work: Year 9 to GCSE (Half year) Introduction This scheme of work has been developed as a foundation course to prepare Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585). It is intended to be a practical and creative course which focuses on providing students with the necessary practical skills, nutritional knowledge and food science they will need before commencing GCSE study. It is designed to be flexible, covering 20 sessions which can be easily adapted to meet individual schools’ curriculum requirements. The recipe suggestions are examples only and may be substituted to meet the individual needs of different schools and their students. It is anticipated that schools with one-hour lessons will need to adapt the content or extend over additional sessions. The national curriculum programs of study for KS3 Cooking and nutrition are covered and the course features an end of unit Food Preparation Task linked to the core topics delivered at GCSE: 1. Food, nutrition and health. 2. Food science. 3. Food safety. 4. Food choice. 5. Food provenance. National curriculum requirements at KS3 Through a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage the process of designing and making. They should work in a range of domestic and local contexts, such as the home, health, leisure and culture, and where possible industrial contexts. Students will be taught to prepare and cook a range of nutritionally balanced dishes safely and hygienically. The course aims to extend students' knowledge and understanding of food, diet and health, further developing their practical skills in food preparation and different cooking techniques enabling them to make informed decisions about their own diet and food choices. Teach alongside: National Curriculum KS3 Design and Technology, English (literacy), Mathematics (numeracy), Science and PSHE. Preparation for GCSE course By the end of the course students will be required 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. 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 recipes. Understand the source, seasonality and characteristics of a broad range of ingredients. How to modify recipes and cook a range of dishes that promote current healthy eating guidelines. How to apply good food hygiene and safety practices when getting ready to store, prepare and cook food for safe consumption. How to use a broader range of preparation techniques and practical skills when cooking. How to adapt and use their own recipes to meet a range of dietary needs and life stages. How to use awareness of taste, texture and smell to decide how to season dishes and combine ingredients. The principles of food safety, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is piping hot. How to cook a range of high-quality dishes with a good level of finish and presentation, containing a variety of different colours, flavours and textures. Prior knowledge Students will build upon prior learning from both Year 7 and 8 Design and Technology. They will enhance their knowledge and understanding of what constitutes a healthy balanced diet and good nutrition. This includes the Eatwell guide, energy balance and the role of the nutrients in a balanced diet. They should already have a range of different practical skills to make a repertoire of predominantly savoury products which meet current guidelines for healthy eating. The course is designed to be easily adapted to be tailor-made to meet the individual needs o

FAQs

What is the purpose of this scheme of work for Year 9 students?

It provides a foundation course preparing students for the AQA GCSE Food Preparation and Nutrition (8585), focusing on practical skills, nutritional knowledge, and food science.

How is the course structured and how can it be adapted?

It is designed around 20 sessions that can be adapted to match individual schools’ curriculum requirements. Schools with one-hour lessons may extend or adjust the content.

What are the main GCSE-linked topic areas included in the scheme?

The scheme covers five core topics: food, nutrition and health; food science; food safety; food choice; and food provenance, with an end-of-unit Food Preparation Task linked to these themes.

Oct 20, 2026

Uploaded by Rhys