Food Education

Department Overview:

We are a small department of four staff members. Three teachers, one food LSA and one food technician. There are a two non-specialist teachers that teach KS3.

We currently teach two year 10 groups and one year 11.

KS3 is core food education with year 7 and 8 taught on rotation with technology for one and a half terms.

There are three year 9 classes that have three lessons over the 2-week timetable.

Ethos statement:

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.

KS3 Curriculum Overview (Years 7-9)

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:

  • Students to be able to carry out a range of practical cooking skills hygienically and safely.
  • Students will learn how to wash up and dry up hygienically through team work.
  • Students to be able to make informed decisions about their diet.
  • Students to understand the nutritional characteristics of fruit and vegetables and their importance in the diet.
  • Students to develop a range of cooking skills and use them to cook a range of single and multiple products.
  • Students to be able to follow standard recipes independently.
  • Students to be able to use a variety of techniques and equipment safely.
  • Students will be introduced to food science investigations.

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:

  • Students to further develop their practical cooking skills.
  • Students to develop knowledge of a variety of cooking techniques, skills and equipment and use these to develop, plan and cook meals hygienically and safely.
  • Students to understand the characteristics of a broad range of ingredients including their nutritional, sensory and physical working characteristics.
  • Students to learn about the factors affecting food choice and how to take these into account when planning, preparing and cooking meals.
  • Students will learn how to prepare, handle and cook raw meat safely and hygienically.
  • Students will learn how to handle and make short crust pastry demonstrating a number of sweet and savoury recipes.

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:

  • Understanding where eggs come from and the impact on animal welfare.
  • Practicing a variety of high level skills with eggs as the main ingredient, E.G Lemon Meringue Pie
  • Students will be able to explore the main three nutrients and how they impact on our diets.
  • Planning, Preparing, Making and Evaluating a bread base dish, E.G pizza.
  • Students will recap meat safety and understand the implication of food poisoning.
  • Students will handle and cook a variety of meat dishes as well as understanding the nutritional content of these recipes.
  • Students will get the opportunity to learn about Fish and how nutritious and important it is to your health.
  • Students will demonstrate a variety of cake making methods.
  • Students will investigate the sugar content in cakes and seek alternatives or ways to reduce the amount.
  • Students will plan, make and evaluate their own cake creation, in a bake off.

Assessments take place once a term and take the form of a practical with accompanying written work.

KS4 Curriculum Overview (Years 10-11)

GCSE Food Preparation and Nutrition

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.

Year 10 Students say:

“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.”

Pupils 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.

Useful websites.

British Nutrition Foundation

Food a fact of Life

WJEC

Eduquas

Jamie’s home cooking skills

BBC Good Food

 

Subject lead – Mrs Gregory

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  • Brune Park Community School Military Road, Gosport Hampshire PO12 3BU
  • (023) 9261 6000
  • enquiries@brunepark.gfmat.org