Food Preparation and Nutrition

Food Preparation & Nutrition is part of Design Technology which comprises Product Design, Food Technology & Nutrition, and Textile Design and is a core subject in Years 7, 8 and 9. Students have a carousel of these subjects and have four periods per fortnight. We offer students the opportunity to study GCSE Food Preparation and Nutrition in Years 10 and 11.

Vision

In order to realise our vision, our curriculum will provide students with opportunities to: engage in hands on learning in well-resourced kitchens; view high level exemplar design and making which shows them what they are truly capable of; develop underlying knowledge of the theory that clearly relates to the practice taking place; see their teachers modelling best practice, whether designing or making; work alongside teachers who actively challenge and support them to achieve their potential; question the very idea of technological development using real world examples that encourage them to express their views and debate issues with passion; develop lifelong practical life skills that will enable them to confidently cook, in their live outside of Bishop Luffa School; engage in educational visits where they get to see the subject in real life, therefore leading to greater understanding and exposing them to the potential jobs, careers or further education opportunities available to them; develop the knowledge, understanding and skills that will enable them to pursue their dreams and ambitions beyond their Bishop Luffa School journey.

Food Preparation & Nutrition Learning Journey

This is a visual representation of how students' knowledge and skills develop through the Food Preparation and Nutrition curriculum.

(click on the image below to view a larger version)

Why Study Food Preparation & Nutrition at GCSE?

This engaging course enables you to develop your food practical skills to a sophisticated level, as well as helping you to develop an understanding of nutrition and how ingredients work together to form exciting flavours and innovative food products. If you are considering a career in the Food Industry, which is one of Britain’s largest areas of employment, this subject will launch you into a wide variety of possible career paths. These include food marketing, food science, product development, advertising, environmental health, dietetics and the leisure industry.

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

By studying food preparation and nutrition you 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

GCSE 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.

GCSE Food Preparation and Nutrition exam specification information