Food & Nutrition

FOOD & Nutrition

Head of Dept:

Technicians

Miss. S. Airley
Mrs. D. Bell
Mrs. D. Dale

The subject is offered to every pupil and each pupil will have experience of food and nutrition up to year 9. It is a GCSE subject as well as post 16 option. The kitchen area is fully kosher and is classed as a ‘milky’ area. It has recently been refurbished and has a range of resources. The Food Department has maintained excellent results and high standards both at GCSE and post 16 for the past 5 years.

Key Stage 3

All pupils are taught Food and Nutrition in years 7 & 8
It is offered in mixed ability groups on a carousel basis
Each group has 7-8 weeks per session
In year 9 it is an ‘optional’ subject and would be studied for the whole year for a double lesson a

week

Overview of the Year 7 course:

“Introduction to Food and Nutrition” including:
- Health, safety and hygiene
- Basic cooking skills developed
- Learning different methods of cooking
- Balanced diets and healthy eating
Practical tasks include-
- Fruit salad
- Flapjacks
- Scones

Overview of the Year 8 course:

In year 8 rather than working through separate tasks pupils are given a brief and they complete more project work based upon, “Developing Skills”. There’s a new exciting scheme of work for year 8 which is now about making cakes for the café culture where pupils are expected to be more experimental and look at product design. Pupils also complete extra focussed practical tasks.

Overview of the Year 9 course:

In year 9 pupils complete two different projects to try and gain more in depth knowledge of; the Food Technology course, increase practical skills and also work towards GCSE standard.

Project 1:

The brief given-“Airline Project”
Pupils are expected to:
- Design a range of foods suitable for serving on airlines
- Research bread based ingredients and their functions
- Design and make a bread based pizza
- Be aware of the main macro and micro nutrients the body needs and the reasons why
- Design and make cheese and onion triangles using shortcrusr pastry
- Know the ingredients used to make pastry and the importance of the processes involved
- Know the appropriate temperatures for working with food and how to use food probes
- Design and make ‘healthier’ chocolate muffins
- Evaluate all work effectively to inform future designs

Project 2:

The brief given-“Designing and making seasonal soups and breads”
Pupils are expected to:
- Analyse their brief
- Know a range of local and seasonal foods and relevant symbols
- Make a range of soups including; tomato, vegetable, leek and potato and minestrone soup.
- To know how and why food is packaged and labelled
- Produce a range of bread products to serve with the soups; looking shapes/flavours
- To design and make their own bread
- To be aware of relevant nutritional requirements
- To evaluate practical work throughout

Project 3

The brief given-“Design and make celebration cup cakes ”

Pupils are expected to:
- Know the ingredients used in cakes and their functions
- Know the different methods for making cakes
- Be aware of a range of alternative ingredients that could be used
- Carry out experimental practical activates; working under fair test conditions and

writing up results

Design and make their own flavoured cup cake
Be aware of different toppings
Design their own toppings and pipe/decorate cakes
Follow time plans to produce good quality outcomes
Evaluate work throughout

Key Stage 4:

Food Technology is an option for the whole school. It is taught in mixed ability groups. Each class has around 5 lessons a week including ‘double’ and ‘single’ lessons. All pupils have access to computers and colour printers in the Food Technology Department.

GCSE Course Overview:
The focus on practical skills gives students a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Subject content is split into five key sections and these are taught in year 10:

Food, nutrition and health
Food science and safety
Food choice
Food provenance
Food preparation and cooking technique

Coursework Y11:

50% non exam assessment which consists of one food investigation (a word report) and one food preparation assessment (plan, prepare, cook and present a 3 course menu).

50% exam which has a question paper which is split into 2 sections. The exam will be 1
hour and 45 minutes and is marked out of 100. It consists of multiple choice questions and
is based on the theoretical knowledge of food preparation and nutrition

Key Stage 5 Overview: Applied Food Science and Nutrition (Board WJEC)

The Level 3 Applied Certificate in Food Science and Nutrition is a two year course leading to a qualification which is equivalent to one A Level.

Structure of the course:

It is a 2 year course where 3 units have to be completed. The units are:

1. Nutrition and meeting nutritional needs
2. Ensuring food is safe to eat
3. Experimenting to solve food production problems, or
4. Current issues in food science and nutrition

Pupils are expected to:

Study all cultural and social factors that affect food and food choice
Discuss Healthy eating issues
Know and understand the working characteristics of foods
Design and make a wide range of practical tasks which show the working characteristics of foods as well as satisfying the needs and ‘wants’ of consumers

Careers

Possible careers in the Food Tech area include:

Dietician
Nutritionalist
Chef
Hotel management
Catering companies
Production manager
Food buyer
Food technologist
Packing designer
Food writer
Food critic

Staff

Mrs. Henshaw - Head of Food Technology and Graphics
Miss. Airley - Teacher of Food Technology
Ms. Ganson - Technician

FOOD & Nutrition

Careers

Staff

School

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