Food and Nutrition

Overview

Equipping students with practical skills in the kitchen and the confidence to follow a recipe are great skills for all to acquire and will stand our young people in good stead as they progress through life. Gaining an understanding of nutrition and food provenance, and being inspired to be creative with cooking, will also have long lasting positive impact on their lives. As students progress through the curriculum, they will build from the solid foundation of basic skills to an understanding of the more complex theory of the scientific principles that inform nutrition and food preparation, and learn how these are applied in 'real-life' contexts such as the catering and hospitality industries.


Curriculum

Key Stage 3

In Year 7, students practise basic skills and recipes to enable them to become accustomed to the equipment in the kitchen. These include baked products, sauces, and pizzas, culminating at the end of the year in the production of a complete main course meal with accompaniments. Students also start to learn the core concepts of food safety, health and nutrition, and environmental issues, such as seasonality. In Year 8, students undertake themed topics, such as Afternoon Tea, in order to build on their core skills from the previous year. This will also allow them to start to explore their creativity by adapting or researching new dishes. By Year 9, students are starting to learn more advanced techniques, in order to prepare those who wish to take on the subject at Key Stage 4. Most KS3 lessons are 'doubles', which allow plenty of time for practical work.

Key Stage 4 - GCSE Food & Nutrition

GCSE Food & Nutrition will suit those with a passion for food, and especially benefit students who thrive in a practical learning environment. Students gain an understanding of nutrition, master culinary skills, appreciate the science of food, and gain an understanding of where food comes from (food provenance). The course will prepare those who wish to go on to train and work in the hospitality industry, which is of such importance in our local area.

The course focuses largely on the practical and theoretical aspects of food preparation in a professional context, as well as a range of general topics linked to the hospitality and catering industry. Areas of study include: food preparation, cooking and presentation, health, safety and hygiene, costing and menu planning, job roles and employment opportunities. Some lessons are 'doubles', giving excellent opportunities for creativity and practical work. The first year of the course provides students with the knowledge and skills to be able to undertake the coursework task and exam which take place in Year 11.

In their GCSE, students are assessed on:

- the theory of food preparation and nutrition

- practical work (non-examined assessment) involving:

  • an investigation into the scientific principles that underpin the preparation and cooking of food, demonstrating the practical application of their knowledge and understanding of the science behind cooking.
  • planning, preparing, cooking and presenting a 3-course menu to a given brief, showcasing creativity and cooking skills.