Food Preparation and Nutrition
Students will study every week for one hour in Year 7 where 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 an introduction into food science investigations. They develop their culinary skills, starting with learning how to use a knife safely at the beginning of the year, making a range of predominantly savoury dishes, and end the year working safely and confidently with high risk foods like chicken.
Students continue to study Food every week for one hour in Year 8. The themes of nutrition throughout life and links to health are developed further, looking at making wise food choices using the information found on food labels, the importance of a healthy breakfast, as well as looking into where our food comes from, and how we can make environmentally friendly choices when purchasing food. More food science investigations are introduced as we look at how and why ingredients are used in recipes, and students investigate gluten, raising agents and gelatinisation, while developing their culinary skills further to create more complex dishes.
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.