As part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. 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.
During Key Stage 3, pupils are taught the importance of healthy eating and the principles of nutrition. Making a range of predominately savoury dishes, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.
Students are introduced to safety in the kitchen and will learn to demonstrate good food hygiene and be able to identify and use equipment safely. They are also introduced to the 'Eatwell Guide', food provenance, and food commodities. Key skills (weighing & measuring, knife skills and use of the hob/oven) will be developed following a set recipe to develop confidence, experience, and a love for cooking.
Students continue to develop their food knowledge focusing on Fruit and Vegetables and why they are important in the Teenage diet. Students explore a range of new recipes for the family including pasta bake, fruit crumble and shortcrust pastry. Students will develop their Food science knowledge and investigate the importance of ratios of fat in pastry.
Students spend the year extending their existing knowledge of nutrition and practical skills. They will cover a range of topics including multi-cultural foods, cereals and look in further depth at the nutritional needs of different groups of people. Students will cook recipes including Swiss Roll, Sweet and Sour Chicken and Chilli & Salsa. They will continue to develop their Food Science understanding through investigating raising agents and pastry and cake making methods. Students are also encouraged to improve the presentation of their dishes.
Students follow the Eduqas Food Preparation & Nutrition GCSE. Year 10 focuses on developing a greater knowledge in Nutrition, Diet & Health, Food Commodities, Food Health and Safety, Food choice, Food Provenance and Food Science. Students develop higher level skills in cooking and presentation. They will gain experience of NEA1 and 2 course work and exams.
Students will develop food science knowledge by completing the NEA 1 course work (15%), research analysis and experiments, within a set time scale. They will develop their practical skills and understanding of food by completing the NEA 2 course work (35%), research, trial dishes, tests, analysis and a 3-hour practical exam. Students will revisit and revise the knowledge learnt in both KS3 and 4 for the written mock and final GCSE exam (50%).