Food Preparation and Nutrition

Teacher i/c of Food Preparation and Nutrition:
Mrs Chris McMahon
Teacher of Food Preparation and Nutrition:
Mr Rob Goldsmith

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Key Stage 3

At KS3 the majority of Food Preparation and Nutrition lessons contain practical elements as pupils are assessed on their ability to prepare and cook a range of foods safely and hygienically. All pupils will cook predominantly savoury dishes to equip them with the skills required to eat a healthy and balanced diet after leaving school.

In Year 7 pupils will be developing basic skills using a wide range of healthy foods. Pupils are encouraged to follow basic recipes that allow them to express their creativity and imagination alongside developing key skills in food preparation and hygiene. Pupils are taught how to chop foods safely and hygienically as well as how to use equipment correctly. Alongside practical work, students are encouraged to develop their written work by evaluating their products and using technical language.

In Year 8 their skills will be combined with knowledge of food ingredients and nutrition. In the first unit of work pupils will develop their knowledge of different baking processes including breads, scones and pastries and in the second unit of work sauce making will be the focus and they will learn about the function of ingredients and their chemical properties with a combination of practical and theory lessons.

In Year 9 pupils are expected to develop their independent learning. Pupils are encouraged to think about their own opinions to enhance their practical and planning work in lessons. A strong focus on hygiene and safety prepares pupils for further study in the subject at Key Stage 4, and for a healthy lifestyle when leaving school. Pupils will be taught about the risk of food contamination and bacteria and they are assessed on how they use these skills in practical work. The Year 9 unit of work focuses on cooking a variety of food from different cultures. This allows students to understand a wide range of dishes with different cooking properties and nutrition.

KS3 Food Preparation and Nutrition Steps

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Key Stage 4

The course has been designed to build on the knowledge and skills acquired in Key Stage 3, with much of the course content taught through practical activities.

This course enables pupils to explore the relationship between food as a life skill and a science, as well as helping them to build strong practical skills and a good understanding of nutrition.

By studying food preparation and nutrition at GCSE pupils will be able to:

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Food Technology

Assessment

Written Examination Paper (01) 1 hour 30 minutes
50% of total GCSE
Food Investigation Task (Non-Examined Assessment)
15% of total GCSE
Food Preparation Task (Non-Examined Assessment)
35% of total GCSE

There are many careers linked to this subject including food marketing, food science, product development, advertising, environmental health, dietetics and in the leisure industry.

For further details follow this link - GCSE Food Preparation and Nutrition exam specification