Food and Nutrition
Transforming health through nutrition
Subject Lead: Ms Sohanpaul
The practice and skills of 'Home Economics' are related to the environment in which we live. In Food Technology our aim is to equip the students with life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life. The aim of our Food curriculum is to provide each and every student with the opportunity to develop knowledge and understanding of a broad range of practical skills and techniques with strongly embedded health, safety and hygiene principles. Students also develop an understanding of a variety of food choices and trends which enables them to substitute food items according to the budget and nutritional requirements.
Students practise food preparation skills that focus on personal hygiene and safety, food safety and food aesthetics. When designing or preparing dishes, students are encouraged to address issues impacting on the environment such as food waste, food miles, preservation of natural resources and ethical food production.
As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open 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.
Food and Nutrition contributes towards the Design and Technology skills, alongside Art & Design, Fashion & Textiles and Computing (mapped here).
CURRICULUM DOCUMENTS (Food & Nutrition)
Key Stage 3
During Years 7-9 students will be taught as part of our 'Creative Technologies' rotation to:
- Understand and apply the principles of nutrition and health
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Become competent 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]
- Understand the source, seasonality and characteristics of a broad range of ingredients.
Food Technology in Years 10 and 11
Award: GCSE in Food Preparation and Nutrition
Exam Board: AQA
What is the importance of studying Food Preparation and Nutrition at GCSE?
Food Preparation and Nutrition focuses on 5 key themes: Food and Nutrition; Food Science; Food Safety; Food Provenance and Food Choice. Practical skills are integral to putting these themes into context and are a vital part of this course.
On completion of the course, students will be able to show an understanding of nutrition, food preparation and cooking. They will be able to apply their understanding to different situations and tasks by planning, preparing, cooking and presenting a variety of dishes using a range of skills and techniques.
This course also develops and uses transferable key skills - communication skills, ICT and management of your own learning, collaborative working, problem-solving, critical and analytical thinking, flexibility and adaptability.
Finally, you would develop and demonstrate management skills, e.g. in projects and tasks, setting targets, reviewing and monitoring progress, time and resource management, planning and organisation. The skills that you learn on this course, and the qualification that you achieve, will help you to qualify for an enormous range of higher education courses and work.
What are the requirements when completing a Non-Exam Assessments?
There are two Non-Examination Assessments that take place in year 11 which are worth a total of 50% of the final GCSE marks. These will be completed in school time with supervision. The first NEA is Food Science Investigation with a 1500-2000 word report, including photographic evidence. The second NEA is a Food Preparation Task which culminates in a three-hour practical to showcase practical skills, time management, organisation and presentation skills. A written report of 20 A4 pages is included to evidence the research, planning and evaluation elements of the task.
What extracurricular activities will be available?
We are planning visits to local markets, farms and behind the scenes for food establishments such as bakeries.
What is required of me when completing the course?
You need to demonstrate commitment to practical work because the distinguishing feature of this course is its practical nature. Ingredients for food products should be provided by students themselves which requires forward planning each week and a very organised approach.
How will I know if I would be successful at it?
You’ll enjoy this course if you…
- Enjoy the practical making of products
- Are self-motivated and well organised.
- Are creative, with good design ideas
- Want to develop a range of skills – practical, social and intellectual
- Are prepared to work hard and meet deadlines
Achieving the grade 8 or 9
The Food Department achieves consistently high examination results. Students with the potential to achieve a grade 8 or 9 will be given clear guidance throughout the course to ensure they achieve their potential. The NEAs are worth 50% of the total mark and this gives students the opportunity to achieve their full potential. They will be closely monitored in class and receive individual mentoring.
What further study options are available?
The course provides excellent links into KS5 courses including Level 3 Food Science and BTEC Hospitality and Catering. It also links into careers in Nutrition, Dietetics, Food Science, Catering, Hospitality and Food Technology (product development).
What careers could I consider?
Food Technologist, Nutritionist, Dietitian, Chef, Food Teacher, Hotel Management, Sports Scientist, Food Marketing, Food scientist, Food Journalist, Food stylist.
What are the aims of the course?
Food Preparation and Nutrition at GCSE level is a practical-based subject which requires students to apply their knowledge and understanding of food in its widest sense. The course gives the student an opportunity to gain knowledge understanding and skills required to cook and apply the principles of nutrition, food science and sustainability.
This is a 2 year course. In years 10 and 11 students will undergo a series of interesting, stimulating and diverse activities which will build up a range of essential food preparation skills and understanding of key food science principles. In addition, issues around food choice, environmental aspects of food, the provenance of food and nutrition will be studied in depth. This prepares them well for Year 11, when the Non-Examination Assessments take place.
How will I be assessed on the course?
Written Paper - 1hr 45 mins, 50% of final GCSE mark. Takes place in June of year 11.
NEA 1 – Food Science Investigation Task (approximately 10 hours, 15% of final GCSE mark). Task Titles are released 1st September of final year.
NEA 2 – Food Preparation Task (approximately 20 hours, 35% of final GCSE marks). Task Titles are released 1st November of final year.
Where can Food & Nutrition take me?
Become a chef, a waiter/waitress, bartender, barista, hotel or restaurant manager, hotel receptionist, concierge, event organiser, flight attendant, Environmental Health Officer, food manufacturing inspector, food designer, food technologist, nutritionist, human resources officer, food and beverage manager, marketing, sales and media officer, own a catering or hospitality business... and many more!