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.
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Year 7 |
Food and Nutrition is not taught in year 7 |
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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
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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. |
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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 |
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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
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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. |
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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
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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.