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Food and Nutrition

Food is a practical and creative subject which focuses on developing an understanding of nutrition, functional properties of ingredients and solving practical problems as they arise, cooking skills for life and promoting independence.

 

Key Stage

Content

Assessment

3

 

 

 

 

Cooking  & Nutrition

Year 7

Students will learn about the balance of good health and how nutrients work in the body. This knowledge is put into practise by learning how to independently make a range of food products from scratch. Students are encouraged to adapt the basic recipes to suit their own tastes and needs.

Year 7 will make a variety of products during their 12 week carousel in Food. Listed below are some of the products that the students make

vegetable soup

fruit crumble

special fried rice

breadcrumbed fish burgers or veggie burgers

meat based or vegetable chilli

pasta bake with a cheese roux sauce

 

Year 8.  

Students will learn about the balance between diet & energy, the different ways that staple ingredients are used & are introduced to food science to gain an understanding of how ingredients work in different conditions. This knowledge is put into practise by learning how to independently make a range of food products from scratch. Students are encouraged to adapt the basic recipes to suit their own tastes and needs

Year 8 will make a variety of different products during their Food rotation. Listed below are some of the products that the students make

flapjack

calzone

fish pie with velouté sauce & mash potato top

sweetcorn & pepper chowder

quiche

fresh ravioli

 

Students will self-assess their practical capabilities using My Cooking Counts

http://www.mycookingcounts.org.uk

Students will also be assessed in lessons through their written work, contribution to class discussions, understanding & knowledge of The Eatwell Plate, functional properties of ingredients & teacher observations during practical lessons

4

 

 

 

 

WJEC Catering Single Award

http://www.wjec.co.uk/qualifications/hospitality-and-catering/hospitality-and-catering-gcse.html

 

This one year course is designed to equip learners with the knowledge, understanding and skills required for success when moving towards a career in hospitality and catering sector

Students will learn about:

 

1. The industry food and drink

2. Job roles - chef brigade system, employment opportunities and relevant training.

3. Health, safety and hygiene

4 Food preparation, cooking and presentation

5. Selection, storage, preparation and serving of a wide range of ingredients and food products

 

Unit 1 - Catering skills related to food preparation and service

 Controlled Assignment 1

Afternoon Tea  15 hours which includes a practical exam in December  20% of final grade

Controlled Assignment 2

International Menu 30 hours which includes a practical exam in March  40% of final grade

Unit 2 - Catering, food and the customer

 Written examination in June 40% of final grade