Food Preparation and Nutrition
Students will study Food for 2 terms in Year 7 and will have a textiles project for the other term. They are introduced to the importance of good nutrition and will develop a variety of culinary skills throughout the year whilst making some delicious dishes. Topics covered are healthy eating, food hygiene and safety, food provenance, functions of ingredients, sensory analysis and will be introduced in to food science investigations. In the term they study textiles, they develop their knowledge of how fabric is made, fabric properties, hand and machine sewing techniques through the designing and making of a phone cover they will get to keep at the end of the project.
Students build on their textile skills from year 7 by designing and making their own ‘bag for life’ during which they develop their decoration skills, use of the sewing machine and knowledge of construction techniques. The themes of nutrition throughout life and links to health are developed further, looking at the importance of breakfast and what we need to know from our food labels to enable us to choose healthy options. More food science investigations are introduced as we look at how and why ingredients are used in recipes.
Food lessons focus on in depth learning about nutrition and food science. Students will carry out more complex investigations to prepare for the controlled assessment task in Year 10. Building complex practical skills is also included; such as pastry making, pasta making, using yeast in a dough and cooking hygienically with meat. Students will also be encouraged and taught how to present their food attractively through plating techniques. By the end of Year 9 students should be confident to prepare a range of different food products and to be able to cook and provide nutritious healthy meals for life.
Years 10 & 11
Food Preparation and Nutrition is an option available to take for GCSE. This builds on the skills learnt during Years 7 to 9.
In Year 10 students develop their practical skills further learning a wide range of skills. Along with this the theory is focused on food nutrition and health, food science, food safety, food choice and food provenance.
In year 11 there are two non-exam assessments;
Task 1: Food investigation- Understanding of the working characteristics, functional and chemical properties of ingredients. (15% of final GCSE grade)
Task 2: Food preparation assessment
Knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. (3 hour timed practical!) (35% of final GCSE grade)
How it's assessed
Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.Task 2: Written or electronic portfolio including photographic evidence of the three final dishes.