Learners in Years 7, 8 and 9 study food and nutrition following a course that is made up of elements of practical, theory and health and safety. Learners are encouraged to discover their culinary talents in our kitchens and to build their confidence in hands-on application. Students make a variety of savoury and sweet dishes from fruit salad, pasta bolognese and pizza to chicken wraps, curry and pastry based dishes. They have the option of bringing it home or eating their creations at lunch time. Skills developed through the KS3 programme enables learners to practise their cutting, mixing, cooking and baking skills and the safe and hygienic practice of kitchen management as well as using specific tools and machinery. Personal adaption to dishes is encouraged. Our Community Kitchen model sees some of our learners continue their experience of food and nutrition though intervention based working.
Learners who opt to progress to the GCSE Food Preparation and Nutrition course complete five lessons each fortnight during Years 10 and 11. The course is designed for those who want to progress into the Food and Nutrition industry, however many choose this option because they enjoy cooking and they see it as an important skill for their adult life. Learners predominantly make high skill dishes. In January or February year 11 learners work on the NEA set by the exam board, researching, planning and creating three high skilled dishes and accompaniments in 3 hours. Learners build theory based knowledge on nutrition, science of food, safety and hygiene through theory only sessions and their practical application.
Year 11 NEA example:
Lasagne with homemade pasta, chicken roulade served with heart shaped potatoes, green beans wrapped in bacon, and cream sauce (cutting chicken breast from a whole chicken and using the whole chicken including boiling the carcass for stock to make a sauce.) Lemon meringue pie and plaited bread. All dishes having been practised and in year 10.
Food preparation and Nutrition facilitates the combined learning of real life cooking skills and how various ingredients can be used and adapted with regards to nutrition and healthy eating. Students are enabled to practice and gain practical knife skills through a variety of recipes that follow the food commodities, such as carbohydrates, fruit and vegetables. These skills are relevant to the world we live in ensuring that each generation can feed and support themselves through cooking and knowledge of ingredients. Students explore and research how different ingredients working characteristics function in their final products through experimentation and food science investigations.
Students will become successful learners both practically and within knowledge of nutrition and healthy eating. They will explore the government guidelines and will build on their knowledge of each food commodity and how this can be adapted and used within everyday life. Students will stretch and challenge their knife skills and their use of specialist equipment through practical cooking sessions. The knowledge and practical skills developed in this subject offer a number of careers within the catering and hospitality industry as well as researching into current nutrition trends at university level.
At KS3 we ensure that students are able to use the kitchen space safely and hygienically as well as learning about healthy eating through knowledge of nutrition and preparation of cooking through practical skills.
In Year 7 the focus is on healthy eating and cooking safely, which is covered through both practical and theory lessons.
They will progress through the following objectives:
By the end of Year 7 students will have a working knowledge of nutrition and the Eatwell guide, as well as being able to use the hob, grill and oven safely.
In Year 8, the focus remains on healthy eating with knowledge of how recipes can be adapted to meet the current healthy eating guidelines.
They will progress through the following objectives:
By the end of Year 8 students will be able to handle and cook raw meat safely and hygienically. As well as develop their knowledge and understanding of the characteristics of ingredients.
All students who opt for food in the mini options in Year 9 make progress in their knowledge and understanding of food preparation and nutrition ready for GCSE.
Year 9 is split into four modules over the Year to include, Eggs, Carbohydrates, Protein and cake making.
They will progress towards the following:
Assessments take place once a term and take the form of a practical with accompanying written work.
This course will equip students with the knowledge, understanding and skills required to, not only cook, but be able to apply the principles of food science, nutrition and healthy eating. You will be cooking and making decisions about food and nutrition, which will allow you to acquire the skills needed to be able to prepare and produce affordable and nutritional meals.
What can I expect?
This course is divided into two sections and will be weighted as 50% of their final grade. The assessments are themed and change annually.
Section A
The Food Investigation Assessment which will give students the opportunity to conduct a scientific food investigation, whilst assessing their knowledge regarding the scientific principles of food.
Section B
The Food Preparation Assessment, where students will prepare, cook and present a menu which assesses their knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
At the end of Year 11 students will sit a 1 hour 45 minute written exam on the principles of food preparation and nutrition, weighted at 50% of their final grade. The components consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.
Section A: Questions based on stimulus material.
Section B: Structures, short and extended response questions to assess content related to food preparation and nutrition.
“I love cooking and this course has given me the opportunity to create menus that are both healthy and affordable. There is a lot of writing in this course, but it does help with your final product and it all goes towards your final grade.”
Students are giving one weeks’ notice of the ingredients they are required to bring in for their practical lessons. They are to place them in the fridges/cupboards by 8.30. a.m. All students are expected to bring a container to take their finished dishes home in. Once made the food is to be collected after. 2.45. p.m and not taken away after the lesson. Any food not collected is disposed of in 48 hours.
