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GCSE Food and Nutrition

Scroll down to view all our 11-16 resources, including KS3 and GCSE

AQA GCSE Food Preparation and Nutrition

Develop students’ knowledge and food preparation skills with these resources, including an AQA approved textbook, digital resources, revision and question practice, that caters to all ability levels, offering detailed support, practical activities and assessment guidance.

OCR GCSE Food Preparation and Nutrition

Develop your students’ knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with our textbooks, digital resources and revision.

WJEC and Eduqas GCSE Food Preparation and Nutrition

Ensure students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations and acitivities that build their practical food prepration and cooking skills as well as prepare them for assessment.

WJEC Level 1/2 Vocational Award in Hospitality & Catering

Target success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge.

CCEA GCSE Home Economics Food and Nutrition

This market-leading textbook and revision guide, guides students through the content, preparing them for assessment and helping you deliver an engaging, cost-effective course

Exploring Food and Nutrition for Key Stage 3

Combine the essential ingredients that will develop knowledge, understanding and cooking skills through Key Stage 3.

With topics linked directly to the GCSE specifications, the Exploring Food and Nutrition schemes consisted of a textbook and digital teaching and learning resources, to help you to build knowledge and understanding of key concepts whether you’re an experienced, non-specialist or newly qualified teacher.