Food & Nutrition
Food and Nutrition is not just a GCSE, it is for life!
As a subject we are able to provide you with a GCSE and life skills in culinary art, healthy eating and transferable skills such as teamwork, problem solving and creative thinking, which employers are looking for and it has many links to other subjects too.
This subject offers both practical and theory based learning and is suitable for all types of learners and differing learning styles. Students are building on the basic culinary skills they have learnt to be able to cook with independence. The recipes at Key Stage 3 are designed so that students acquire basic skills as some may never have cooked or not cooked in a long time. Students will learn about the properties of ingredients and develop their understanding of food nutrition and food safety.
As well as learning about healthy eating in lesson time the food curriculum area organise activities encouraging students to get involved in national initiatives such as BNF Healthy Eating week and National Breakfast week. This has involved students taking part in live cook a long sessions, breakfast clubs and tutor activities. In the summer term we also hold our annual 'cram it on a cupcake competition' giving students and staff the opportunity to show off their creativity and cake decorating skills.
Students will learn basic cookery skills to be able to produce healthy balanced products independently. Areas covered include diet and nutrition, functions of ingredients, designing and making skills, time management. Students will be involved in practical work every fortnight producing a wide range of products from bruschetta to bread and soups to scones. Students in year 8 will be able to design and make their own recipe to help prepare them for the requirements of KS4.
Food Preparation and Nutrition GCSE
(Specification code: 8585)
Food Preparation and Nutrition is an exciting subject where students will learn to cook new foods, and develop culinary skills. The new syllabus will focus more on nutrition and health, as well as the functional properties and chemical processes of food products.
As well as gaining a GCSE in this subject, it will also develop life skills in cooking and gain a good understanding of health and nutrition. There are many links with other subjects. For example, Geography – learning about food from other countries and food miles; Science – links to nutrition, bacteria, experimental work; Maths – scaling up and costing recipes; PHSE and PE – Healthy Eating, diet and wellbeing.
Key areas to be covered by the new syllabus include:
Nutrition - healthy eating, meal planning, dietary reference values, understanding of the major diet related health risks
Food Provenance - including, where food comes from, "farm to fork"
Food Choice - including, sensory perception of foods, factors influencing choice such as religion, culture and ethical belief, food marketing and labelling of products
Cooking and Food Preparation - including the scientific principles underlying the preparation and cooking of food
Skills Requirements: preparation and cooking techniques - e.g. 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 will be in the following format:
Non-exam assessment work (50% of total GCSE)
· A Food science investigation (project work) set by exam board in September of Year 11, worth 15% of total GCSE.
· 3 hour practical exam where students will be expected to make three dishes and written or electronic portfolio including photographic evidence, worth 35% of total GCSE. The portfolio task is released November of year 11.
Paper 1 - Assessed Examination (worth 50% of total GCSE)
. This will consist of a 90 minute written exam on theoretical knowledge of food preparation and nutrition.