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Food & Nutrition

KS3 (7,8)Cooking and nutrition

As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils opens a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

In both year 7 and 8 we teach the basic principles of nutrition and health. We cook a repertoire of predominantly savoury dishes so that the students are able to feed themselves and others a healthy and varied diet. We aim to develop competency in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes] We develop an understanding of the source, seasonality and characteristics of a broad range of ingredients.

Key stage 4 (9,10,11) AQA Food Preparation and Nutrition GCSE

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance.

  • ASSESSMENT (Both of these assessments will take place in year 11)

    Students will be assessed in two ways:

    Written examination - 50% of the final mark. Written exam: 1 hour 45 minutes

    NEA’s - 50 of %the final mark

    Task 1: Food investigation (30 marks)

    Students' understanding of the working characteristics, functional and chemical properties of ingredients will be assessed. Practical investigations are a compulsory element of this NEA task.

    Task 2: Food preparation assessment (70 marks)

    Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task will be assessed.

    Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved

    Key Stage 5 WJEC Food Science and Nutrition Level 3

    An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.

    The WJEC Level 3 Diploma in Food Science and Nutrition has been designed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning for 16-19 year-old learners and adult learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

    Qualification structure and content

    The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units:

    • Unit 1 Meeting the Nutritional Needs of Specific Groups - Mandatory
    • Unit 2 Ensuring Food is Safe to Eat - Mandatory
    • Unit 3 Experimenting to Solve Food Production - Optional
    • Unit 4 Current Issues in Food Science and Nutrition -Optional

    All learners must take Units One and Two and then select either Unit Three or Unit Four.

    Unit 1 will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.

    Unit 2 allows learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

    Studying one of the two optional units allows learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

    Learners who do not wish to take the full Level 3 Diploma in Food Science and Nutrition may be interested in the Level 3 Certificate in Food Science and Nutrition which is comprised of one mandatory unit.


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