Food and Cookery


Food & Cookery at Saxon Mount School is very well placed in the curriculum to allow all our pupils the opportunities to gain practical experiences related to food, regardless of ability. The curriculum introduces our learners to a range of practical skills that will allow them greater ‘independence’ for themselves and provides ‘knowledge’ that will encourage ‘healthy eating’, in addition providing them with ‘lifelong’ skills. The broad and differentiated curriculum allows all pupils to succeed in a variety of practical and subject theory tasks. From such achievements our pupils gain great personal rewards and an enjoyment for the subject.



Year 7:

Pupils will learn about personal hygiene and safety in the kitchen, including safe food storage. An introduction to nutrition using the Eatwell Guide, where food comes from and Food Miles. They will also learn about how food choice influences what we eat and the special role food has in celebrating special occasions. In practical lessons, pupils will learn basic food & cookery skills to make a range of predominantly savoury dishes. As part of our careers input, pupils will have the opportunity to investigate the wide range of job roles in supermarkets.

Year 8:

Pupils will continue to develop independence in practical lessons, building on their food & cookery skills to make a range of predominantly savoury dishes, whilst learning about good food hygiene. They will learn about food origins (seasonal foods, food classifications), Fairtrade, consumer awareness (food importation and food evaluation), food choice (plant based diets), health and nutrition (government guidelines for healthy eating, keeping hydrated, investigation of sugar in popular drinks and effects of sugar on our bodies). As part of our careers input, pupils will have the opportunity to do a case study on a celebrity chef and different types of catering establishments. 

Year 9:

Pupils are now able to work with more independence in practical lessons and hone their skills when preparing and making a range predominantly savoury dishes. They will learn about safety & hygiene (hazards and risks in the cooking environment, food contamination and food poisoning bacteria), food origins (food that his caught, reared and processed, how food production is affected by weather and climate), consumer awareness (nutrition labelling, understanding traffic light labelling on food packaging and information required by law), food choice (medical, health, ethical, life stages, income), healthy & nutrition (maintaining  balanced diet, nutritional requirements at each life stage, dietary related health issues). As part of our career offer, pupils will be exploring job roles within the Hospitality and Catering Industry.


VCERT Food and Cooking - Exam Board: NCFE - Qualification: Level 1 Certificate

This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.


This qualification is designed for learners who want an introduction to food and cookery that includes a vocational and project-based element. The qualification will appeal to learners who wish to pursue a career in the food industry or progress onto further study.

Aims and objectives

This qualification aims to:
  •  focus on the study of food and cookery
  • offer breadth and depth of study, incorporating a key core of knowledge
  • provide opportunities to acquire a range of practical and technical skills
The objectives of this qualification are to:
  • provide an understanding of health and safety relating to food, nutrition and the cooking environment
  • provide an understanding of legislation in the food industry
  • identify and understand food provenance
  • provide an understanding of the main food groups, key nutrients and what is required as part of a balanced diet
  • identify factors that can affect food choice
  • explore recipe development and how recipes can be adapted
  • understand how to cater for people with specific dietary requirements
  • demonstrate menu and action planning
  • be able to evaluate and consider how to improve completed dishes
  • demonstrate the application of practical skills and techniques through all aspects of the qualification content areas
The course is structured as follows:
  • Content area 1: Health and safety relating to food, nutrition and the cooking environment
  • Content area 2: Food legislation and food provenance
  • Content area 3: Food groups, key nutrients and a balanced diet
  • Content area 4: Factors affecting food choice


  • Content area 5: Food preparation, cooking skills and techniques
  • Content area 6: Recipe amendment, development and evaluation
  • Content area 7: Menu and action planning for completed dishes
Assessment 1

Non-examined assessment (NEA) – This is an externally set project by the exam board and underpins the knowledge that pupils have learned across the two years. Pupils will undertake a series of tasks, including a practical assessment. This is completed across 16 hours 30 minutes.

Assessment 2

Examined assessment (EA) – This is formal written exam sat at the end of Y11. The exam carries 90 marks and is 1 hour 30 minutes.


The course is graded as follows:

Level 1 pass/merit/distinction (L1P/L1M/L1D)

Level 2 pass/merit/distinction/distinction* (L2P/L2M/L2D/L2D*)