Year 11

In Year 11, students build on the knowledge and skills developed in Key Stage 4 by completing their Non-Exam Assessments (NEAs) and preparing for the final GCSE examination. The year is structured to support both the practical and theoretical components of the subject, ensuring pupils are confident and well-prepared for their final assessments.

Throughout the year, pupils will undertake two major NEAs—investigative and practical tasks that demonstrate their ability to plan, cook, analyse, and evaluate. Alongside this, students will consolidate essential theory through focused revision sessions and apply their understanding in a series of targeted practicals. The course also sharpens exam techniques, including how to approach extended response questions and interpret key command words.

From mastering food science concepts like gelatinisation and emulsification, to deepening their knowledge of nutrition, food safety, and sustainability, students will experience a rich, hands-on curriculum. By the end of the course, they will not only be ready for the written exam but will also leave as confident, capable, and independent cooks, with a strong foundation in food and nutrition for life.

Term 1: NEA – None Exam Assessment.

NEA 1

• Theory: Planning and research for Controlled Investigation
• Practical: Controlled investigation cooking
• Theory: Conducting experiments and analysing results
• Practical: Continued work on controlled investigation

NEA 2

• Theory: Choice of dishes, research, and planning for NEA 2
• Practical: Practicing selected dishes
• Theory: Nutritional analysis and time planning
• Practical: Cooking Dish 2 with focus on skill development
• Theory: Time planning and costing dishes
• Practical: Trial run of 2–3 dishes for final submission

Term 2: NEA – None Exam Assessment.

NEA 2 – Final Practical Exam

• Theory: Preparation for 3-hour practical exam
• Practical: Completing final dishes under exam conditions
• Theory: Developing exam technique, focusing on 6-mark questions
• Practical: Quick theory-based practical.

Food Science & Recall

• Theory: Key food science topics such as gelatinisation and emulsification
• Practical: Mini technical challenges to apply food science knowledge

Food Safety & Nutrition

• Theory: Bacteria, cross-contamination, and the Eatwell Guide
• Practical: Recreate a dish from NEA 2 to reinforce skills and knowledge

 Term 3:  Exam Preparation and Revision.

• Understanding key command words and exam timings.
•  Exam technique for nutrient-related questions.
• Practical: Quick-fire cooking challenge (1-hour practical)
• Reviewing past exam papers on sustainability and food provenance.

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.