FOOD AND NUTRITION AT KEY STAGE 3

During the early years, students experience Food and Nutrition within the Design & Technology curriculum. Lessons are taught on a “carousel” basis, with students rotating around a range of topics. When in Food & Nutrition students will understand and apply the principles of nutrition and its impact upon health. They cook a repertoire of predominantly savoury dishes so that they are capable of feeding themselves and others a healthy and varied diet. They will become competent in a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients.

Practical Lessons are as follows:

GCSE Curriculum 

Food Preparation & Nutrition will instil a love of cooking in students which opens the door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. Students will understand and apply the principles of nutrition and health. They will cook a repertoire of dishes, becoming competent in a challenging range of cooking techniques, being able to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will gain an awareness of taste, texture and aroma to decide how to season dishes and combine ingredients, allowing them to adapt and use their own recipes. Students will understand the source, seasonality and characteristics of a broad range of ingredients and their importance in current dietary guidelines.

Students will demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food, to inspire new ideas or modify existing recipes.
Initially students study nutrition, healthy eating and the balanced diet. They learn about and apply the elements of food safety. They also focus upon food marketing and consumer choice. Practical lessons will include the preparation and cooking of family meals, fruit-based desserts and the safe preparation of meat and fish.

Students will then complete the curriculum by making a more in-depth study of nutrition. To understand the functional and chemical properties of different ingredients and study elements of ‘food provenance’ including seasonality, sustainability and avoiding food waste. Opportunities will be given to put the theory into practice by making a range of relevant dishes.

Whilst in Year 11, students carry out the Food Science and Food Preparation Non-Exam assessed tasks. These are demanding but inspiring opportunities to showcase knowledge and skills learnt throughout the GCSE course. Students work independently to solve a choice of tasks set by the AQA examination board.