Food Preparation and Nutrition
To find out more, click on the appropriate heading below.
Content
At KS3, students study Food for a double period per week on a rotational, half-termly basis.
The food curriculum has been created to enable students to learn where food comes from; how to cook a variety of both savoury and sweet dishes safely, hygienically and increasingly independently; to use a range of processes and operate both hand-tools and machinery in the making of these dishes
The dishes chosen will develop students’ skills (and confidence) year-on-year and give them a solid foundation in cooking.
Students will consider the food science involved in all the dishes they make and, at times, undertake specific experimental work.
A knowledge and understanding of nutrition and healthy eating permeates the lower school curriculum, through theory and practical work.
You might make:
- Spicy tomato soup
- Fruit crumble
- Bread rolls
- Chicken chasseur
- Quiche
- Swiss roll
Assessment
At the start of every year, students complete a written ‘pre-test’ to ascertain their existing knowledge at that point. A repeat test at the end of the academic year indicates the learning, and progress, they have made.
Practical work is judged (against set standards) by students and their families, before feedback and the recording of marks/comments.
Why study Food Preparation & Nutrition?
This subject builds on work at KS3 and will suit self-motivated students with a passion for cooking and a willingness to improve their knowledge and understanding of all things food!
Regular practical lessons are vital to develop skills, therefore students must be organised when it comes to bringing in ingredients.
You will develop your understanding of the huge role food plays in keeping us healthy plus the factual, ‘science bit’ behind food preparation and cooking.
You will study:
- Food Commodities
- Principles of Nutrition
- Diet and Good Health
- The Science of Food
- Where food comes from
- Cooking and Food preparation
You will:
- Plan, prepare and cook a variety of dishes using different equipment and cooking techniques
- Learn about the functions of ingredients and foods
- Learn about the link between food, diet, nutrition and health
- Understand the different influences on food choices
- Learn about food safety and hygiene when preparing, storing, cooking and serving food
- Learn about ingredients and cooking processes from different culinary traditions
Assessment
There is an un-tiered, externally set and assessed written exam paper, covering grades A* to G. It is worth 50% of your overall result. It occurs at the end of Year 11.
Coursework
This will be worth 50% of your overall result.
You will complete two practical assessments, both in Year 11.
One is a Food Science Investigation and the other is a practical
Food Preparation task.
