Creative and technical · KS3
Cooking and Nutrition
This curriculum equips pupils with practical food skills and develops their understanding of healthy and sustainable diets. Pupils learn to make informed decisions about food and drink, and to celebrate food as an important part of different cultures and a source of nourishment, connection and joy.
2026/27 at a glance
Each year is split into Autumn, Spring and Summer. Scroll sideways on small screens, or use the year-by-year detail below.
| Year | Autumn | Spring | Summer |
|---|---|---|---|
| Year 7KS3 |
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| Year 8KS3 |
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| Year 9KS3 |
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Year by year
Year 7 Key Stage 3
Autumn
- Independent and confident cooking Working in a new environment, learning skills and procedures, and using a range of equipment.
- The Eatwell Guide: meals and diets Using the Eatwell Guide, healthy eating tips and portion guidance to plan meals.
Spring
- Food origins Where foods come from and how they are produced, processed and sold.
Summer
- Informed food choices How occasion and location influence food choice.
Year 8 Key Stage 3
Autumn
- Cooking techniques and proficiency Extending cooking techniques and building proficiency.
- Energy and nutrients: source and function Macro and micro nutrients, fibre and water, and why we need them.
Spring
- More sustainable diets Ways to make a diet healthier and more sustainable.
Summer
- Local food to worldwide cuisine Cuisines, ingredients, techniques and equipment from around the world.
Year 9 Key Stage 3
Autumn
- Accurate and precise cooking Three recipes that build accuracy, precision and independent working.
- Health and dietary needs Nutritional needs through life, allergies, food labelling, portion size and health conditions.
Spring
- Global food challenges Pressure on food systems from climate change and a growing population.
Summer
- Food culture and custom The final unit of the Key Stage 3 food journey.