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Food Preparation & Nutrition

Introduction

The Food and Nutrition department is a busy and popular department. Students acquire a range of excellent practical skills, working independently as well as part of a team. They gain nutritional knowledge, an understanding of the science behind food and the skills to enjoy the pleasure of cooking for themselves and others. It is our aim to prepare students with the skills needed to live healthily by preparing their own nutritious food at the end of Key Stage 3.

 

Key Stage 3 Curriculum

All pupils study Food and Nutrition in Key Stage 3; they will learn how to use equipment safely and build their confidence by learning how to prepare a range of healthy meals such as macaroni cheese, soup, pasta salad, lasagne, and fish dishes. There will also be the chance to develop high level skills such as choux pastry, rough puff pastry and showstoppers such as lemon meringue pie. Food science is an important element of GCSE and as such we introduce the idea of investigative work from the outset; these lessons involve taste testing and understanding what is happening to ingredients in recipes; this understanding allows students to be able to swap ingredients successfully and make corrections to their dishes as they learn.

 

Year 7

Term 1 introduces students to Food and Nutrition as well as basic knife skills, use of the cooker and healthy eating dishes such as pizza toast, fruit crumble and soup.

By Term 2, students will begin undertaking sensory analysis, conducting investigations into raising agents and considering food safety; as well as learning the importance of reducing sugar in diets and how to create a healthy lunch.

In Term 3, students begin investigations into bread, preparing a white sauce and the importance of cooking for fun.

Year 8

Cuisine from around the world is experienced in Term 1, followed by an understanding of nutrition, how time plans keep us on track and the differences in seasonal cookery.

Term 2 explores ingredients such as shortcrust pastry, the whisking method of cake making, family meals and the importance of food waste and food packaging.

In Term 3, Students will use nutritional software to evaluate meals, investigate the shaping and coating of foods, consider differing meal options for certain age groups and culminate their learning in an exciting Bake-off.

Year 9

Term 1 begins with a Pasta project, where students learn to make their own, followed by Pastry -shortcrust, rough puff and seasonal considerations.

Functions of ingredients such as eggs is explored in Term 2 along with vegetarian cookery, choux pastry, shaping pastries and an in-depth look into International cuisine.

Term 3 sees research into food-related health issues, a second showstopper recipe (lemon meringue pie) and finally, a skills showcase.

 

Key Stage 4 Curriculum

 

Food Preparation and Nutrition is a very popular and successful choice at GCSE. Building on the work done in KS3 Year 10 pupils study all aspects of food - nutrition, food science, food safety, food choice and provenance of food. Year 11 sees the completion of two non-examined assessments - a food science investigation and a food preparation assessment which culminates in a 3- hour practical task.

This is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing practical cookery skills and developing a strong understanding of nutrition and food science.

Studying Food and Nutrition in Key Stage 4 allows students to develop a range of transferable skills such as time management, independent working and group working. Further skills developed include critical awareness, knowledge of sustainability resources and a wider understanding of how individual needs are met by products designed for a specific target group.

This course will help students to consider the influence of lifestyle and consumer choice, understand the functional properties and chemical processes of ingredients, develop the ability to review and improve recipes and ultimately learn to justify and present their ideas.

 

For more information, please view the latest resources available below.

Resources

Click the exam board logo below for the exam specification :

 

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