Food and Nutrition Curriculum
We aim to ensure that all pupils:
- Are equipped with the knowledge and skills required to cook.
- Understand and apply the principles of food science, nutrition and healthy eating.
- Are able to critique, evaluate and test their ideas and products and the work of others .
- Are able to make informed decisions about a wide range of further learning opportunities and career pathway.
- Develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Year 7 FOOD
What will I learn?
Half Term 1: Food hygiene, Health & Safety: Full introduction to safe way of working in food room, cross-contamination, bacteria, safe storage of food, washing up.
Half Term 2: Weighing & Measuring: accurate weighing and measuring, estimation skills, practical food skills and the use of the hob, oven.
Half term 3: Raising Agents: what is a raising agent, why do we use raising agents, mechanical, chemical, biological raising agents.
Half Term 4: Healthy Eating: the types and proportions of foods we need to have a healthy and well-balanced diet.
Half Term 5: Function of nutrients: Micronutrients: Vitamins, Minerals
Half Term 6: Function of nutrients: Macronutrients: Fats, Protein, carbohydrates.
Year 8 FOOD
What will I learn?
Half Term 1: Fruit and vegetables: preparing fruit and vegetables, the importance of the Eatwell Guide.
Half Term 2: Fats investigation: using different fats: margarine, butter, vegetable oil, fat spread, lard, shortening
Half term 3: Dairy: types of milk and dairy products, homogenisation and pasteurisation.
Half Term 4: Cereals: different types of grains, the role of ingredients in break making
Half Term 5: Food Choices: factors which may influence food choice with specific reference to religion, culture, labelling, marketing, ethical and moral beliefs and medical conditions
Half Term 6: Food Provenence: where and how ingredients are grown, reared and caught and the environmental issues associated with food.
Years 10, 11
QUALIFICATION: GCSE in Food Preparation and Nutrition (C560P1)
AWARDING BODY: WJEC EDUQAS
What will I learn?
This course encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously both, now and later in life. In studying Food students will learn about different foods, properties of ingredients, processes food preparation and techniques. You will learn how to plan, prepare and cook a range of dishes based on skill development.
How will I learn?
Students following the food preparation and nutrition course will develop their practical cookery skills, complete experiments, and also increase their knowledge and understanding of food and food products.
Students will be expected to provide their own ingredients for practical work and to develop their knowledge by testing new foods, watching TV food programmes, reading recipe books and cooking at home.
How will I be assessed?
You will complete two internally assessed units and one externally assessed exam.
Coursework: (internally assessed)
Assessment 1: A scientific food investigation assignment [15% of GCSE]
Assessment 2: The Food Preparation Assessment (Prepare, cook and present a menu) [35% of GCSE]
Principles of Food Preparation and Nutrition: Exam 1h 45m [50% of GCSE]
Possible Careers/Future Pathways:
Hospitality and catering is a growing sector of the jobs market and there are numerous opportunities within this industry from retail, hotel work, chef etc.
Higher education courses include those related to hospitality management, food science and culinary management. There are also apprenticeship opportunities for those wishing to train for employment through this route.