Food

Key Stage 3

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating.  Instilling a love of cooking in pupils 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.

Aims

Pupils will  be taught 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.

 

Years 7 & 8

During this unit students will:

  • become familiar with (and more confident in) the cooking area;
  • learn the 4C’s to Good Food Hygiene;
  • learn the safe use of a knife including the bridge hold and claw grip;
  • use basic kitchen equipment;
  • use the cooker safely (grill, hob, oven);
  • prepare a range of fresh ingredients, e.g. peeling, grating, coring;
  • weigh and measure ingredients;

Learn and apply the Eatwell Guide model to meal planning (food groups, food, composite dishes, nutrients, application to meal planning); learn what to do before you shop for food.

Year 9

  • Pupils will extend their knowledge and understanding of food, diet and health;
  • Pupils will extend food preparation and cooking techniques;
  • Pupils will extend their knowledge of consumer food and drink choice;
  • Pupils will be able to apply their knowledge to make informed choices;
  • Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;
  • Pupils will build an apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;
  • Pupils will evaluate and test their ideas and products and the work of others.

 

Key Stage 4

Examination board / awarding body: Eduqas/ WJEC

Why study Food Preparation and Nutrition?

The WJEC Eduqas 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.

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:

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