Food & Nutrition

KEY STAGE 3

Food is taught in rotation with Product Design and Art.

Students have nine weeks of study per year in KS3 and will develop a range of practical skills alongside knowledge and understanding of nutrition, food provenance, food safety, food science and food choice.  The school provides all ingredients for a small financial contribution.  All students are expected to provide their own apron and sealable container to take food home in.  Recipes and allergen details are able to be downloaded via the school Sharepoint

The projects covered (with a few examples of practical lessons) are:

Y7

Healthy Lunch Box (Fruit salad, spicy tomato soup, mini vegetable quiche, smoothies)

Y8

Restaurant (Cous cous stuffed peppers, Apple crumble, tuna broccoli pasta bake, raspberry cheesecake)

Y9

Multi-cultural (Thai green curry, Fish risotto, Fairtrade chocolate brownie, Own design pizza)

KEY STAGE 4: NCFE level 1 / 2 FOOD AND COOKERY

Y10

Students study key practical skills alongside developing knowledge and understanding of the following Content Areas:

CA1: Health and safety relating to food, nutrition and the cooking environment

CA2: Food legislation and food provenance

CA3: Food groups, key nutrients and a balanced diet

CA4: Factors affecting food choice

CA5: Food preparation, cooking skills and techniques

CA6: Recipe amendment, development and evaluation

CA7: Menu and action planning for completed dishes

Cooking skills are practiced every week and as in KS3 an apron and container must be brought. Practical lessons are mainly savory dishes such as meatballs, fish cakes, tagines etc.

Y11

All work produced in Y11 goes towards the final qualification. 2 hours will be spent on the Non Exam Assessment (NEA) and 1 lesson a week will be spent on the exam preparation. NCFE will release details of NEA on 1st September of Y11. This will involve the following pieces of practical and portfolio work:

Task 1: Amending a recipe (2 hours)

Task 2(a): Preparing and cooking an amended recipe (2.5 hours)

Task 2(b): Evaluating an amended recipe (1.5 hours)

Task 3(a): Menu and action planning for a two-course meal (2.5 hours)

Task 3(b): Preparing and cooking a two-course meal (2 hours)

Task 3(c): Evaluating a two-course meal (1.5 hours)

Task 4(a): Preparing and cooking a dish suitable for someone with a food related health condition (2.5 hours)

Task 4(b): Evaluating a dish suitable for someone with a food-health related condition (1 hour)

The written exam covers the core practical skills and has an emphasis of food safety, nutrition and health, food provenance, food choice. Revision guides for the examination can be purchased from school.

CURRICULUM TIME

KS3: 2hrs

KS4: 2 hours (Y10), 3 hours (Y11)

ASSESSMENT

Paper 1: (40%) Written Paper – 1 hour 30 minutes (Theoretical knowledge of food and cookery – includes multiple choice questions and a number of written response questions such as ‘explain’, ‘analyse’, ‘describe’ etc

Non-exam assessment: (60%)

4 tasks which includes a practical element as outlined above and word processed portfolio evidence e.g. research, planning and evaluation

TEACHER IN CHARGE: Mrs. C. Allen

Head of Department: Mr. P. Johnson