Food Preparation and Nutrition

At St Simon Stock Catholic School, the Food Preparation & Nutrition curriculum is designed to inspire a lifelong love of food, nutrition and healthy living, while nurturing students to become independent, reflective and responsible learners. Rooted in our Catholic ethos and Carmelite charism, the curriculum encourages students to Work with Love, take pride in their practical work, and recognise the social, cultural and ethical impact of food choices.

Curriculum Philosophy and Aims

In Food Preparation & Nutrition, we aim to:

Equip students with essential life skills in food preparation, hygiene and safety.
Develop an in-depth understanding of nutrition, food science, provenance and the impact of diet on health.
Encourage creativity, independence and technical confidence through practical cooking tasks.
Promote a broad cultural awareness of food from different traditions and backgrounds.
Inspire curiosity in how science, culture, faith and sustainability influence our food choices.

We ensure that all students, including the most able and disadvantaged, are supported to achieve their full potential. Our learning environment is nurturing and inclusive, fostering resilience, confidence, collaboration, and a love of learning.

Catholic Values and Wider Curriculum Contribution

Through our curriculum, we seek to educate the whole person, developing spiritual and moral understanding alongside practical and academic skills. Students are taught to reflect on ethical issues such as food waste, food security, fair trade, and animal welfare — engaging with Catholic Social Teaching and learning how their food choices can be a force for good.

Our students are encouraged to be:

Hopeful in building skills for independent life and employment.
Charitable in their attitudes towards food justice and community wellbeing.

Appreciative of the diversity of food cultures across the world.

Core Curriculum Virtues

Attainment

Students are supported to master practical skills and develop strong theoretical knowledge across the five AQA GCSE areas: Food, Nutrition & Health; Food Science; Food Choice; Food Provenance; and Food Safety. They learn to plan, prepare and present nutritious dishes and apply their knowledge to real-world contexts.

Appreciation

Students learn about global food heritage and cultural traditions, fostering a respect for diversity and sustainability. The curriculum encourages them to appreciate the value of hospitality, community and wellbeing.

Reflection

Students develop the ability to evaluate their own work and the work of others, set goals, and improve outcomes. Through regular reflection, they learn the importance of thoughtful food choices and mindful preparation.

Curriculum Design & Delivery

Our curriculum is ambitious and carefully sequenced. Practical skills are introduced and revisited to build competence and confidence, while theoretical concepts are layered through spaced retrieval and interleaving to support long-term retention.

Learning is active and engaging, making use of modern technology where appropriate. Students are given opportunities to:

Participate in competitions and enrichment experiences.
Explore links to careers in nutrition, food science, hospitality, catering and environmental health.
Take pride in their practical outcomes and build life-long healthy habits.

The Food Preparation & Nutrition curriculum at St Simon Stock Catholic School aims to ensure that all students leave with the knowledge, values and skills to thrive in a modern world — as individuals who are healthy, informed, compassionate, and equipped to go and do likewise.