Subject lead: Mrs Porter
Food Preparation and Nutrition provides students with a high-quality curriculum that inspires, challenges and engages students. Knowledge, practical skills and understanding underpin the learning and delivery of tasks that stretch students and develop routes to excellence. Students will encounter diversity, different cultures and beliefs and their impact on food across the world. Learning to understand lifestyle choices and their impacts on the environment. This allows the students to be successful cooks who have detailed knowledge of how to achieve a healthy, balanced diet and knowledge of preparation techniques to enable them to cook nutritious meals for themselves and their families throughout their lives.
Key Stage 3:
Year 7: By the end of the year 7 students will know and understand Food Safety, knife skills, Food and Nutrition and Basic food preparation techniques including the use of the hob and oven. Students are introduced to a range of ingredients and cooking methods through following set instructions and recipes. They are also introduced to nutrition and healthy eating. This is underpinned by the key concepts Structure, Pattern, Meaning, Performance, Human Interaction.
Year 8: By the end of the year 8 students will develop their knowledge and understanding of food preparation techniques further to prepare family meals and develop their knowledge of food science. Students’ experience of using a range of ingredients, cooking methods and recipes following set instructions is further developed as is their understanding of nutrition and healthy eating. This is underpinned by the key concepts Structure, Pattern, Meaning, Performance, Human Interaction underpinned.
Year 9: By the end of the year 9 students will apply knowledge and understanding of advanced techniques to produce more technical products. This is underpinned by Food Safety, Food and Nutrition. Food Science and Food Choice.
Key Stage 4:
AQA GCSE Food Preparation and Nutrition equips students with the knowledge, understanding, skills they need to prepare and cook food. This course allows students to utilise a problem-solving approach, developing solutions in relation to real time briefs using flair and creativity. Students will apply the principles of food science, nutrition and healthy eating.
Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, developing vital life skills so that they can feed themselves and others affordably and nutritiously.
Year 10: By the end of the year 10 students will further develop skills and concepts with commodity linked projects and investigations linked to NEA’s
Year 11: By the end of the year 11 students will have completed NEA1 Food investigation, NEA2 Food preparation, Revised and revisited knowledge strands for the terminal written examination.
Students on this course will complete and be assessed on:
Paper 1: Food preparation and nutrition Written exam: 1 hour 45 minutes, 100 marks 50% of GCSE
Non-exam assessment (NEA)
Task 1: Food investigation (30 marks). Students understand the working characteristics, functional and chemical properties of ingredients. This is a report of 1,500-2,000 words including photographic evidence of the practical investigation.
Task 2: Food preparation assessment (70marks). Students prepare, cook and present a final menu of three dishes. Students demonstrate their knowledge, skills and understanding in relation to planning, preparation, cooking, presentation of food and application of nutrition in relation to a chosen task. This is a written portfolio including photographic evidence.
Enrichment opportunities include Year 10 and year 11 Food club
Sixth form food budget meals club