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Phased re-opening for Year 10 students - announcement See our website at


HAR Bake Off. This week's challenge and last week's winners. Mouth watering yum!


Happy Friday. We are delighted to publish the second edition of our HAR From Home Newsletter. We hope you enjoy it. Remember to send contribution to Mrs Richards at


Dear Parent/Carers Please see important letter on our website from The Harris Federation


Fabulous bunting that our key worker school students and staff have made to decorate the academy for VE day.


Dear parents/guardian Just a note that as Friday is a bank holiday there will be no virtual school lessons taking place. Happy VE Day celebrations to all.


KS3 Drama students combining their creative skills with their knowledge of ‘Dramatic Tableaux’. Bringing the stage home!


More great work from our Year 9 students sent in this week. Well done to Rachel, Nojus and Oana. Also Miss Gander says to remember to tune into Grayson Perry's Art Club, Channel 4, Monday at 8.30pm.


Happy Friday everyone. We have published our very first HAR from Home newsletter today. To see all the latest news go to To send anything you would like to see featured in our next newsletter please email


Happy Friday Year 11. Hope you are all keeping safe and well. For those of you who have signed up to our Head Start Programme this will start next week. See below for the timetable for next week's lessons.


Year 9 Parents/Guardians - see below regarding options survey


Letter to parents and carers


Parent and pupil consultation on changes to the academy day.


We are so very sorry the website couldn't cope this morning, but the fact that so many of our year 8 children and parents have contacted us to let us know shows just how great our geography students are. Ms Blake


Help and Support for Children and Young People during Covid 19

Harris Academies
All Academies in our Federation aim to transform the lives of the students they serve by bringing about rapid improvement in examination results, personal development and aspiration.

Central Office














Food Preparation & Nutrition

At Harris Academy Rainham, cooking and nutrition lessons have been designed to provide students with the knowledge, understanding, and skills to enable them to make decisions about their food choices as informed consumers. 

Food is an essential element for the survival of human beings. According to Abraham Maslow’s hierarchy of needs, food is one of our basic physiological needs. For further details about Food, Preparation & Nutrition at Harris Academy Rainham contact Mrs L Linton-Hemmings, Head of Food Studies and Textiles

Year 7, 8 & 9

Students in Key Stage 3 (Years 7-9) learn to understand their basic daily needs for nutritional wellbeing. Students are offered exciting and interesting experiences that focus on learning to produce nutritious and healthy meals based on the national healthy eating guidelines and the Eatwell Guide.

Through a range of practical and written activities, students learn the basic knowledge and skills needed to engage in making their own nutritious and healthy meals. Students are expected to gain useful life skills and cooking techniques, which will enable them to prepare nutritious meals at home for their families.

In Key Stage 3, pupils cook predominantly savoury dishes but are offered opportunities to make some sweet dishes too. There is a focus on world cuisine and food provenance which builds on the work done in primary school. This introduces the students to more challenging food preparation skills and enhances their creativity and ability to carry out research on different ingredients and cultures. Students develop the confidence to evaluate and test ideas and products, and to adapt the products for different users or target groups.

The topics studied at Key Stage 3 will enable pupils to develop a basic understanding of the following.

  • Food preparation and cooking skills including: knife skills and using basic equipment such as a grater, peeler, kettle, can opener, sieve and whisk; control of the oven, hob and grill; and refrigeration.
  • How to work safely and hygienically in the kitchen.
  • Food hygiene including how to wash up, dry and store equipment and ingredients.
  • Key nutritional principles, including the Eatwell Guide, the importance of macronutrients (protein, fats, carbohydrates), micronutrients (vitamin and minerals), dietary fibre and water. Awareness of dietary needs taking into account the different stages of life, vegetarians, allergies and religious considerations for example, and how dishes and meals can be planned to meet the needs of specific dietary groups.
  • Ingredient functions and food science, such as gelatinisation, aeration, foaming and coagulation.
  • Familiarity with the basic principles of how to conduct a food science investigation.
  • Knowledge and understanding of ingredients, source, seasonality, and food provenance.
  • Increased awareness of social, moral, cultural, religious and environmental issues.
  • An ability to adapt and follow recipes using suitable ingredients and tools to prepare and cook a range of dishes.
  • Sensory testing and evaluation.
  • Time management skills, including basic dovetailing when conducting practical tasks.

Course outline and structure

In Key Stage 3 pupils experience a rotational timetable of the different Design and Technology subjects. Each rotation lasts approximately 12 weeks allowing pupils to develop their skills in three different subject areas.


Students have their work assessed weekly through practical and theory work thereby allowing a lot of opportunity for feedback. Students’ progress is measured using a baseline test at the start of the academic year. End of unit assessment is planned during each rotation to establish how much pupils have learned. Students are also set regular knowledge tests via Show My Homework, an online platform that is used to set regular homework tasks, and short quizzes in lessons. 

Year 10 & 11

Food Preparation and Nutrition GCSE is robust and rigorous, challenging and ambitious. It draws on the best aspects of the current food qualifications but puts practical cooking skills at its heart. Students are required to demonstrate more scientific knowledge which underpins the preparation and cooking of food.

Core units

  1. Food, Nutrition, and Health
  2. Food Science
  3. Food Safety
  4. Food Choice
  5. Food Provenance
  6. Assessment

The GCSE grade awarded will be on the new structure of 1 to 9, with nine being the highest. This qualification is linear, meaning students sit all their exams at the end of the course.

  • 50% examination. One question paper split into two sections: Theoretical knowledge of the specific subject content. Section A: Multiple choice questions structured to reflect the sections of the specification (20 marks). Section B: contains five questions varying in styles of approach and content (80 marks). 1 hour 45 minutes exam.
  • 50% non-examination assessment (NEA).  NEA consists of one food investigation (a 1,500 to 2,000-word report) and one food preparation assessment (plan, prepare, cook and present a three-course menu or three dishes).

Non-exam assessment

  • Food investigation (15%). Students write a report on their understanding of the scientific principles that underpin the preparation and cooking of food. Recommended time: 10 hours.
  • Food preparation assessment (35%) Students will plan, prepare, cook and present a three-course menu within three hours.  Recommended time: 20 hours. Students will produce a concise portfolio that: a) demonstrates their application of technical skills and their practical outcomes; and b) explains how they planned and carried out the preparation, cooking, and presentation of their three final dishes which includes an evaluation of cost, and the sensory properties and nutritional characteristics of each dish.

Progression routes

Upon completion of this course students will be qualified to: go on to further study at A-Level in Food Technology or Food, Nutrition & Health; study Technical Award qualifications related to food; apply for Modern Apprenticeships in hotels and catering in the food industry; or study food-related degrees at universities such as Reading or the Nestle Academy.

Extra-curricular activities

We currently offer regular after-school workshops or intervention sessions to support students. Presently, the intervention sessions are targeted at GCSE pupils who are completing their non-exam assessments.

Useful resources