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Food Technology

Our Food Preparation and Nutrition program at Education Links aims to equip learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The course will encourage learners to cook and make informed decisions about a wide range of further learning opportunities and career pathways as well as develop life skills that enable learners to feed themselves and others affordably, now and in later life.

At the heart of our course is the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. We believe that learners who learn to cook well are more likely to make better food choices and understand healthy eating. Learners will discover the essentials of food science, nutrition and how to cook. In addition to this, learners will understand the huge challenges that we face globally to supply the world with nutritious and safe food. Education Links sees this course as another step towards creating a healthier society and improving the nation’s cooking skills as well as setting some learners on the path to careers in the food and hospitality industries.

Aims and Learning Outcomes 

Our aims are to encourage learners to: 

  • demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment 
  • develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks 
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health 
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices 
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food 
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.

Assessment Objectives

AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.

AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation. 

AO3 Plan, prepare, cook and present dishes, combining appropriate techniques. 

AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation, including food made by themselves and others.