Food & Nutrition

For an overview of the pathways through the curriculum, please see our information page here.

 

Welcome to the Food & Nutrition Department

Our Vision

The Design department has a vision that all students will strive to be confident when being creative in lessons and develop their own independent creative journey throughout KS3 and, if they choose, KS4.

Food and nutrition is an amazing subject for enabling students to develop both life skills and have practical exposure to theory taught in other subjects – time management, independence, creativity, scientific reactions, numeracy (costings, weighing out, portioning) and social skills are just a few examples of secondary skills developed in each practical cookery lesson your child has. Students will also develop their understanding of nutrition, food hygiene and safety, the functions of ingredients and food provenance.

At key stage 4 students build upon their skills to investigate the nutritional and functional characteristics of ingredients, scientific reactions and implement a range of skills in each recipe they create. Students currently (in year 11) complete the NCFE VCert qualification in Food and Cookery. This gives them the opportunity to be assessed by both portfolio work (combining written and practical assessment), as well as a written exam. In years 9 and 10 students are studying the GCSE in Food Preparation and Nutrition. This consists of 2 NEA’s (Non-examined assessments), which include a practical assessment, as well as a written exam. 

 

Curriculum

KS3

The aims of year 7 are…

  • To gain an understanding of the healthy eating guidelines including both the Eat well guide and the dietary goals.
  • To gain an understanding of the main nutrients found in foods and the functions within our body.
  • To develop an understanding of food provenance – being aware of where and how our food is grown, sources and produced.
  • For students to develop their sensory understanding of ingredients and apply their nutritional knowledge when selecting ingredients for their products.
  • For students to develop their cookery skills, independence and creativity in the kitchen.
  • For students to continuously reflect and evaluate on their progress in relation to the nutritional content of their products, the quality of their food (flavour, texture and appearance) and their practical skills.

What new skills will I be learning in year 7?

  • Tortilla toastie – introducing safe knife skills, safe use of the grill
  • Apple crumble – Rubbing in technique, developing safe knife skills, safe use of oven
  • Savoury rice and Rainbow pasta salad – Perfecting the safe and consistent use of a knife when preparing a range of ingredients, safe use of the hob (temperature control – boiling and simmering)
  • Chicken goujons – safe handling and cooking of meat, coating in breadcrumbs and safe use of oven


The aims of year 8 are…

  • To gain an understanding of the healthy eating guidelines including both the Eat well guide and the dietary goals.
  • To gain an understanding of the main nutrients found in foods and the functions within our body.
  • To develop an understanding of food provenance – being aware of where and how our food is grown, sources and produced.
  • For students to develop their sensory understanding of ingredients and apply their nutritional knowledge when selecting ingredients for their products.
  • For students to develop their cookery skills, independence and creativity in the kitchen.
  • For students to continuously reflect and evaluate on their progress in relation to the nutritional content of their products, the quality of their food (flavour, texture and appearance) and their practical skills.

What new skills will I be learning in year 8?

  • Apple swan – Knife skills refresher
  • Bread rolls and Pizza – weighing and measuring, forming a dough, kneading, proving, shaping, using an oven.
  • Tomato ragu and pasta – Using a hob, making a roux sauce, using the grill
  • Samosas – handling pastry, using the hob, shaping
KS4

The aims of year 9 are…

  • To develop understanding of healthy eating guidelines – to use nutritional analysis software to analyse own diets and to apply nutritional knowledge when adapting recipes.
  • To develop and apply knowledge of food safety and hygiene – types of bacteria, food poisoning, cross contamination, etc.
  • To develop understanding of the functions of ingredients in a range of products
  • To develop a deep understanding of food provenance – understanding the ‘farm to fork’ process and how social and environmental factors influence food choice and production.
  • To develop confidence in using high level practical skills to independently prepare and cook a range of main meals.
  • For students to continuously reflect and evaluate on their progress in relation to the nutritional content of their products, the quality of their food (flavour, texture and appearance) and their practical skills.
     

What new skills will I be learning in year 9?
Examples include:

  • Shortcrust pastry products (savoury and sweet)
  • Fresh pasta
  • Sauces (Bechamel, ragu, velouté)
  • Bread based products
  • Curries
  • Stir fries
  • Meals containing a range of different meats/vegetables

 

Year 10 and 11

In Key stage 4, year 10 students follow the OCR GCSE Food Preparation and Nutrition qualification.

Overview

This GCSE develops the high level of knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. During the course students are given the opportunity to practise a wide range of skills along with having a greater understanding of nutrition, the science behind food as a material and wider environmental aspects associated with food.

What will I study?
– Food Preparation Skills
– Food Nutrition and Health
– Food Safety
– Food Science
– Food Provenance and food choice

Students will develop their food preparation skills and will conduct food experiments to develop an understanding of functional and chemical properties of food. They will learn the relationship between diet, nutrition and health, including the effects of poor diet upon health. Students will study the economic, environmental and ethical influences on food availability, production processes, and diet and health choices. They will understand the microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

Students will complete practicals that demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. Students will understand and explore a range of ingredients and processes from different culinary traditions, to inspire new ideas or modify existing recipes.

 

Assessment

Assessments take place throughout year 11 and work that students complete in lessons counts towards their final grade.

Students will complete 3 assessments:

• NEA Task 1 – Food Science Investigation = 15% of GCSE
o Through practical experimentation, students will investigate and evaluate to show an understanding of the working characteristics, functional and chemical properties of ingredients and use the findings of that investigation to achieve a particular result with respect to the preparation and cooking of food.
o A written report (1500-2000 words) will need to be produced to show findings.

• NEA Task 2 – Food Preparation Assessment = 35% of GCSE
o Prepare, cook and present three dishes within 3 hours
o Research given task and plan, in advance, how this will be achieved
o Carry out sensory analysis and evaluate the outcomes

• Written examination (1 hour 30 minute exam) = 50% of GCSE

 

Year 11 (current)

Exam Board
In Key Stage 4, year 11 students currently follow the NCFE VCERT Food and Cookery qualification.

Level 1 Food and Cookery

Level 2 Food and Cookery

 

Overview
The NCFE Level 1 and Level 2 Certificates in Food and Cookery are complementary Technical Awards and the vocational equivalent of GCSE qualifications. Both are aimed at 14-16 year olds studying their Key Stage 4 curriculum who are interested in any aspect of food and cookery and in the context of cooking for health.

Assessment
This KS4 course requires students to be assessed throughout the 2 years. This means that work that students complete in lessons throughout year 10 and 11 counts towards their final grade. They will be expected to complete both written and practical assessments and at the end of the course students are required to sit a written exam.

Portfolio assessment:

Students are required to produce 3 written portfolio’s of evidence to show their understanding of food ingredients, nutrition and hygiene and safety which supports their practical assessments. This is worth 75% of the overall qualification.

Written Examination:

Students will sit one paper in year 11. The examination will be 2 hours and is worth 25% of the overall qualification. Learners will be expected to answer questions based on the theory taught throughout the 2 years.

In Key Stage 4

Current year 11 students follow the NCFE VCERT Food and Cookery qualification.

Level 2 Food and Cookery – (601/4533/X)

Current year 9 and 10 students are following the OCR GCSE in Food Preparation and Nutrition

OCR GCSE in Food Preparation and Nutrition

This KS4 course requires students to be assessed throughout the 2 years. This means that work that students complete in lessons throughout year 10 and 11 counts towards their final grade. They will be expected to complete both written and practical assessments and at the end of the course students are required to sit a written exam.

Portfolio assessment:

Students are required to produce 3 written portfolio’s of evidence to show their understanding of food ingredients, nutrition and hygiene and safety which supports their practical assessments. This is worth 75% of the overall qualification.

Written Examination:

Students will sit one paper in year 11. The examination will be 2 hours and is worth 25% of the overall qualification. Learners will be expected to answer questions based on the theory taught throughout the 2 years.

All students have the right to express and explore their creativity and are entitled to:

  • A positive, safe, learning environment that encourages the development of Design skills and the sharing of work within a culture of mutual respect and shared responsibility
  • Be actively engaged in their own learning whilst being challenged and motivated to take responsibility for their own development and take risks
  • Experience well planned lessons which challenge them, provide clear assessment and regular Design opportunities whilst reflecting upon their own learning and development
  • A personalised and independent creative journey in which they are able to learn from their mistakes and challenge ideas
  • To experience a range of materials, techniques and Design practises to create ‘real’ outcomes

 

Design enables pupils to:

  • Explore and develop confidence and self-esteem;
  • Investigate ideas and record from reality;
  • Develop higher thinking skills;
  • Critique evaluate and adapt;
  • Learn from the work of others to be able to explore and develop own ideas;
  • Communicate through many different forms;
  • Encourage creativity through tangible outcomes;
  • Link into the world and community;
  • Take responsibility for their own work, be able to take risks and be able to fail in a safe environment;
  • Be involved in a creative process;
  • Have a spectrum of experiences across all Design fields;
  • To be able to develop literacy and numeracy within Design lessons in a practical environment.