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Food Preparation & Nutrition

Curriculum vision

Intent

The curriculum of our school is a reflection of our school ethos, vision and ambition. We seek to develop the whole child so that they can access all that life can offer.

This means that in addition to the explicit curriculum that ultimately leads to external certification, we seek to develop lifelong learners who are spiritually, culturally, digitally and financially literate, in addition to understanding how to remain healthy and safe through their lifestyle choices.

Our Quality First Teaching Principles:

  • Highly focused lesson design with sharp learning objectives
  • High demands of pupil involvement and engagement with their learning
  • High levels of interaction for all pupils
  • Appropriate use of questioning, modelling and explaining on the part of the teacher
  • An emphasis on learning through dialogue, with regular opportunities for pupils to talk both individually and in groups
  • An expectation that pupils will accept responsibility for their own learning and work independently
  • Regular use of encouragement and authentic praise to engage and motivate pupils

The food department offer learners the opportunity to develop their knowledge and understanding of food preparation and nutrition. The practical and theoretical skills learners will acquire throughout the curriculum will empower them to work confidently, independently and develop valuable life skills. Learners will become self-sufficient young adults with a contextual understanding of current diet related health issues within society. The subject also provides therapeutic benefits to the learners as the opportunity to design and create their own dishes can nurture their creativity and give them a sense of accomplishment.

We promote a fully inclusive learner lead environment. Learners are encouraged to take control of their own learning through planning and self-assessment tasks. The stimulating environment is supportive and non-judgemental where learners of all abilities are treated with equality and respect and have the opportunity to access experiential learning, to help deepen their knowledge and understanding of food preparation and nutrition.

The subject comprises of experiential learning through practical tasks and educational visits. Learners can experience a hands on approach and exposure to a wide range of vocabulary, as well as fundamental British Values by exploring different cultures and cuisines, including religions in the wider community. This experiential learning enables learners to then deepen their theoretical understanding.

Embedded within the curriculum are links with literacy, numeracy and science.  These are implemented through learners developing skills such as measuring, timing, glossary terms, scientific baking processes and definitions, vital for everyday tasks.

  Autumn Term Spring Term Summer Term

Year 7

Food and Nutrition is not taught in

year 7

 

 

Year 8

Year 8 are taught on a termly rotation and receive 18 lessons of Food preparation and nutrition.

Health safety & Hygiene

Safe independent practice in the kitchen of equipment and ingredients.

Knife skills

Cross contamination awareness

How to safely handle high risk foods

How to recognise signs of food spoilage and prevent it

Principles of nutrition

Students will learn the key nutrients for good health

Why the body needs them

What happens if we have too few or too many nutrients in our diet

The nutrients provided by different foods

How water and fibre contribute to our diets

Basic mixtures and recipes  

Students make a range of healthy products that they can make independently.

They will learn

  • Cake and Pastry making
  • Dough 
  • Bread
  • Sauces
  • Setting
  • Cooking processes – grilling., baking, frying

Food commodities

Importance of fruit and vegetables/ meat and alternatives / healthy carbohydrates and healthy option dairy and alternatives in our diet.

The choosing, storing and use of these ingredients.

Food choices

The choices people make according to religion, culture, ethical beliefs and medical reasons.

Year 9

Year 9 students

In this year we concentrate on practical skills and knowledge.

All about Eggs  

The use of eggs in dishes, sauces, baking and meals.

The choices consumers have when purchasing eggs.

The function of eggs in cooking

Storing and handling.

Wide range of practical using the versatile egg.

Cooking with Vegetables

Students will learn the Nutritional values of an extensive range of vegetables.

How to prepare cook and serve them in attractive and tasty ways.

Nutritional values of vegetables and how to keep them from losing nutrients during the cooking process.

 

Meat, fish and alternatives.

Students will be cooking with a choice of meat, fish and poultry while completing a variety of healthy meals.

Learning choices on offer to the consumer, the value of meat and poultry in the diet, what to look for when buying meat and fish and how to handle store and cook meat to prevent food poisoning.

Desserts and cakes

A variety of traditional and new desserts and cakes with the emphasis of healthy modifications where possible.

Learning the properties of fats and sugars and how alternatives can be used for a healthier option.

Safe outdoor cooking

Year 9 students have the opportunity to organise a class BBQ to be held in the school grounds. They will complete all tasks from safe setting up of BBQ, choice of food, the perp and cooking of the food and the safe tidying up at after.

End of term Class buffet

Whole class participation for the planning and execution of a buffet to be held for the end of the year. Each student to design prepare and make a dish to feed the class

Year 10

Year 10 students will be expected at the end of this year to be competent in the making of basic mixtures without needing to follow recipe.

This includes

Cake making- rubbed in, creaming, whisking, melting and all-in-one.

Pastry -choux, flaky and short crust

Sauces – roux, blended, reductions and emulsions.

Batters- thin, thick, tempura.

Doughs- bread, pasta

Cultures and cuisine

Year 10 students will learn about the different types of cuisine available throughout the world and will be strongly encouraged to showcase their own cultural influenced recipes. They will learn key ingredients and popular dishes from each cuisine.

Food Preservation

They will learn what food preservation methods exist and make a jam and chutney as examples.

Foraging

Students will be encouraged to learn some basic easily identifiable foraged ingredients and then challenged to use them in a recipe.

Factors affecting food choice

  • Students will learn about:
  • Availability
  • Cost
  • Food poverty
  • Culture and religion
  • Ethical food choices
  • Fairtrade
  • Food miles and seasonal foods
  • Genetic modification and food labelling

The science of cooking food

Understand through a series of cooking processes and techniques the chemical and physical changes occurring during preparing and cooking food.

Technological developments

Innovation in food production in food production, processing and development.

 

Non exam assessment practice

Assessment 1 The Food investigation – A scientific food investigation which will assess their knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.  Students will be given a written brief and will have a fixed amount of time to complete in class. This will be a practice for the official Nea1 that will be completed in year 11.

Year 11

Year 11 students will be undertaking their Non exam assessments this year.

Working from the exam board released brief.

Nea 1 Assessment 1 15%

The Food investigation – A scientific food investigation which will assess their knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. 

8 hours

NEA 2 Assessment 2 35%

The Food preparation assessment

This assessment assesses students-  knowledge, skills and understanding in relation to the planning preparation cooking and presentation of food.

12 hours

Written examination 50%

 Revision

Principles of Food preparation and nutrition

  • Principles of nutrition
  • Diet and good health
  • The science of cooking food
  • Food spoilage
  • Food provenance and food waste
  • Cultures and cuisines
  • Technological developments
  • Factors affecting food choice

Impact

The clear focus and detailed curriculum approach leads to sustained levels of progress for individuals. Attainment at KS4 level is good and learners have progressed onto further study. We believe the fundamental skills acquired allow our learners to leave education and progress onto employment as confident, reflective and competent young adult.