Food and Nutrition

At Corby Business Academy, our intent for the GCSE Food Preparation and Nutrition curriculum is to equip students with the knowledge, skills, and understanding to make informed decisions about food and nutrition. We aim to foster a lifelong appreciation for healthy eating, food science, and culinary creativity. 

Our curriculum is designed to: 

• Inspire and engage students through practical and theoretical learning that reflects real-world food preparation and nutrition challenges. 

• Develop confident, independent learners who can apply principles of nutrition, food science, and hygiene in a variety of contexts. 

• Promote health and well-being by embedding a deep understanding of the relationship between diet, nutrition, and health. 

• Encourage creativity and innovation in food preparation, enabling students to explore a wide range of ingredients, cuisines, and cooking techniques. 

• Build scientific and technical knowledge through the study of food provenance, food safety, and the functional and chemical properties of food. 

• Prepare students for future opportunities in further education and careers in the food industry, hospitality, health, and science sectors. 

Through a balanced and inclusive curriculum, we aim to nurture responsible citizens who understand the impact of food choices on personal health, the environment, and global sustainability. 

Our intent is to ensure that all students develop a rich and precise food-related vocabulary that underpins their understanding of nutrition, food science, and culinary techniques. We aim to embed subject-specific terminology from the outset, enabling students to confidently articulate their knowledge, explain processes, and evaluate outcomes both verbally and in writing. 

Through carefully sequenced lessons, students will encounter and revisit key terms such as “coagulation,” “aeration,” “gluten development,” and “Maillard reaction,” ensuring these are not only memorized but understood in context. Vocabulary is explicitly taught, modelled, and reinforced through practical tasks, retrieval activities, and assessment opportunities. 

By the end of the course, students will be able to use technical language fluently and accurately, supporting their success in both the written examination and non-exam assessments. This focus on vocabulary also enhances literacy across the curriculum and prepares students for further study or careers in food and nutrition.