Food & Nutrition

"To instil a love of cooking in students, which will open a door to one of the great expressions of human creativity."

Food & Nutrition is an inspiring, rigorous and practical subject using creativity and imagination. Through the medium of food, pupils are encouraged to develop research and exploration skills to identify and solve design problems. They are encouraged to develop specifications to inform the design of functional and appealing products for a variety of situations.

The focus in Food & Nutrition is very much practical with students using tools and equipment to prepare and cook healthy food, developing a crucial life skill for now and later life. Students are taught the importance of healthy eating, nutrition and the Eat Well plate, budgeting and hygiene and safety.

 

Our Staff

  • Mrs L Thomas – Head of Department, BSc (Hons)
  • Mrs J A Smith - Teacher of Food & Nutrition, BSc (Hons)
  • Mrs E Cowell – Higher Level Teaching Assistant, BSc (Hons)

 

Department Aims

  • That all students develop the skills they need to prepare healthy, nutritious food for the future.
  • That students understand what is meant by a healthy balanced diet.
  • That students can work in a hygienic and organised manner, understanding and applying hygiene and safety rules as appropriate.
  • That students can understand the source, seasonality and characteristics of a wide range of ingredients.
  • That students are competent in a range of cooking techniques.
  • That students can apply knowledge of ingredients to adapt recipes.

All pupils study Food and Nutrition at Key Stage 3. Pupils learn a wide range of practical and organisational skills enabling them to produce high-quality food products which meet nutritional targets and promote good health. 

Pupils will work with a range of foods to experience first-hand the working characteristics and processing techniques used when making food products. As well as developing a sound knowledge and a wide range of practical skills, there will be opportunities for investigation of recipe ideas, experimentation, testing and exploration.

  • Year 7 dishes include: fruit salad, couscous salad, fruit crumble, burgers, honey-soy chicken wraps, houmous and vegetarian chilli.
  • Year 8 dishes include: seasonal soup, spaghetti bolognese, bread rolls, chelsea buns, pizza, Rogan Josh curry and cheese and potato bake.
  • Year 9 dishes include: lasagne, sweet and sour chicken, quiche, pasta bake, a selection of other multicultural dishes of pupil’s own choice.

AQA GCSE Food Preparation And Nutrition (8585)

Introduction

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

Course Content

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

External Assessment

  • Written exam covering all aspects in the design specification.(1¾ hours duration)
  • Part A: Questions based on stimulus material.
  • Part B: Structured, short and extended response questions to assess content related to food preparation and nutrition.
  • 50% in the summer of Year 11.

There are two (2) non-examination assessment tasks. 50% of the final grade.

  • Food Investigation: (15% of final mark) A written report of between 1,500 - 2,000 words which explains the findings of practical investigations. The written work will be supported by photographic evidence.
  • Food Preparation: (35% of final mark) A concise portfolio not exceeding 15 pages demonstrating with photographic evidence of planning, preparing, cooking and presenting a menu of three (3) dishes with a single period of no more than 3 hours. Analysis and evaluation of the nutritional, cost and sensory properties of the three dishes. 

Beyond GCSE

Food and Nutrition can lead to exciting and well-paid opportunities in the food industry. Possible careers include: dietician, food consultant, hotel management, food marketing and advertising to name but a few. 

Food and Nutrition is valuable outside the food industry; the organisational skills and knowledge gained will be of great use in all areas of further education.

  • Weekly Food Club based on different themes, eg. Italian, seasonal cookery, baking for the Christmas Concert and School Shows
  • Parental Involvement - invited to Italian restaurant
  • Guest Chef Demonstrations
  • Charity Events
  • Excursions and School Trips
  • House Competitions 

 

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