Food Preparation & Nutrition
The intent of the Food Preparation and Nutrition curriculum is that students 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.
For Food lessons in Years 7, 8 and 9 pupils are placed in a group that is smaller than the average teaching group, with approximately 22 students. Each group has a Food lesson twice over the 2 week timetable, one of which we aim to be a practical lesson.
Students who choose to study Food Preparation and Nutrition for a GCSE at KS4 have 5 hours of curriculum time over the 2 week timetable, some of which will be practical work. The overall grade for the GCSE is determined by a mixture of assessment tasks (undertaken in curriculum time) and a written exam paper at the end of the course.
Meet the Food Department
The department team consists of three members of staff. These are:
|Mrs N Eastwood||Head of Department|
|Miss R Macklin||Teacher of Food|
|Mrs V Woods||Teacher of Food|