Food

Learning at Key Stage 3

Year 7

Learners develop a basic understanding of food safety and the nutritional requirements of a healthy diet through a variety of theory and practical lessons. Learners use the departmental recipe and theory books to learn basic food preparation techniques with particular focus on healthy foods. They will learn how to use the cooker, hob and grill and a variety of smaller pieces of equipment. Food science will be introduced during the course.

Topics include:

Safety and hygiene
Getting ready to cook
Food preparation skills
High fibre dishes
Healthier cakes

Year 8

The skills learnt in Year 7 are developed and additional skills introduced along with costing recipes. This is supported by instruction on a range of more advanced food preparation and cooking techniques and will include experimental work with food. They will also study various types of foods e.g. pasta, sauces and pastries and bread, incorporating healthy eating and nutrition.

Topics include:

Nutrition inspire dished
Comparing homemade dishes with commercial
Adapting recipes
Sauce making
Pastry making

Key Stage 3 – Food Course Overviews 2019 – 2020

Curriculum

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Learning at Key Stage 4

Specification: WJEC Food Preparation & Nutrition

Course Outline:

The GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Typical Activities:

By studying food preparation and nutrition learners 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.

Assessment Details:

Examination (end of Year 11)                   50%        (non-tiered entry)
Controlled Assessment Project 1               15%        Food Investigation
Controlled Assessment Project 2               35%        Food Preparation

How Parents/Carers Can Help

Parents and carers can encourage their child to be as actively involved in food preparation at home as is possible. Taking an interest in the many food related television programmes and watching and discussing them with your child can also be useful. Support will be vital in helping to organise practical ingredients for all required lessons and ensuring that resources provided by the department are looked after and used appropriately.

Reasons for Choosing this Subject:

The hospitality and food industries are two of the biggest employers worldwide. This course gives learners a sound basis from which to proceed on to food or catering courses e.g. BTEC Level 2 in Hospitality.

Learners who opt for this subject must have a genuine interest in food, cooking and nutrition. If you enjoy working with food and are prepared to work hard in both written and practical lessons, then this is the course for you.

Post 16 Progression:

The Food and Hospitality industry is one of the largest in the world. Recent studies have shown that there are currently 10,000 vacancies for chefs in the UK. There is also a skill shortage for supervisory and managerial positions in hotels and restaurants.

You can further your studies by choosing one of these relevant courses.

Catering and Hospitality Level 1 or Level 2
Chef Apprenticeship (NVQ Level 2)
NVQ Level 3 Professional Cookery
NVQ Level 3 Restaurant Supervision
BTEC National Diploma in Hospitality

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Gifted and Talented

The current year 9 curriculum is very practically based and the majority of time is spent completing a wide variety of dishes that develop a range of skills. We aim to make learners confident and competent cooks. This is important in Year 9 as some learners will not continue their food work to Key Stage 4. Learners currently complete theoretical work on food safety, food hygiene and food poisoning. There activities are differentiated with learners being directed to complete Bronze, Silver or Gold tasks according to ability. Able food learners have to complete Gold tasks. The tasks give talented learners the opportunity to The Gold activities try to develop a range of higher order thinking and processing skills without just being heavier on the work together in small groups with other learners of similar abilities. They are able to discuss tasks, pool ideas and come up with methods/ solutions to the set tasks writing.