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Year 10

Throughout Year 10, pupils engage in a series of structured projects and lessons that prepare them for their non-exam assessment (NEA) and written exam in Year 11.

Term 1: Theory and Project-Based Work.

Pupils will begin the course by exploring the core principles of food safety, nutrition, and food science. They will investigate the functions and sources of key nutrients, the impact of diet on health, and how to apply this knowledge to everyday food choices.

Food Safety

  • Types of bacteria and how they multiply
  • Food spoilage and contamination
  • Food safety practices and personal hygiene
  • Introduction to HACCP (Hazard Analysis and Critical Control Points)

Macronutrients – Protein

  • Functions of protein in the body
  • High Biological Value (HBV) and Low Biological Value (LBV) proteins
  • Protein alternatives (e.g. soya, tofu, Quorn, lentils)

Macronutrients – Fats

  • Types of fat: saturated and unsaturated
  • Functions of fat in the diet
  • Effects of excess and deficiency

Macronutrients – Carbohydrates

  • Types of carbohydrates: starch, sugar, fibre
  • Role of carbohydrates as an energy source
  • Reducing sugar intake and its impact on health

Micronutrients – Vitamins A, D, E, K

  • Functions of fat-soluble vitamins
  • Sources of each vitamin
  • Deficiency-related health issues

 

Term 2:  Theory and Project-Based Work.

Micronutrients – B & C Vitamins

  • Functions of B and C vitamins
  • Food sources rich in these vitamins
  • Effects of deficiencies

Minerals

  • Role of calcium, iron, and sodium in the body
  • Sources and importance of each mineral

Nutritional Needs across Life Stages

  • Dietary requirements for babies, teenagers, and the elderly
  • How nutritional needs change throughout life

Energy Balance & Diet-Related Diseases

  • Understanding energy intake vs. expenditure
  • Common diet-related health issues: obesity, coronary heart disease (CHD), and diabetes

Eatwell Guide & Food Labelling

  • Using the Eatwell Guide to plan balanced meals
  • Understanding Guideline Daily Amounts (GDA) and portion sizes
  • Interpreting food labels

 

Term 3:  Theory and Mock NEA.

Food Provenance – Farming and Sustainability

  • Differences between organic and intensive farming
  • Understanding food miles and their environmental impact

Food Processing and Packaging

  • Primary vs. secondary food processing
  • Methods of food preservation and their purposes

Sensory Testing and Food Science

  • Conducting sensory tests (e.g., star profiles)
  • Analysing and interpreting sensory test results

Food Science – Functional Properties

  • Understanding gelatinisation and coagulation
  • How these processes affect food texture and cooking

Mock NEA 1: Food Investigation

  • Formulating a hypothesis
  • Planning an investigation
  • Collecting and analysing results

 

In addition to cooking skills, students learn about meal planning, food choice, and dietary needs. They also complete regular mock exams to build exam technique and confidence.

By the end of the course, students will have gained a strong understanding of nutrition, food science, and safety – all while becoming confident, independent cooks.

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