Food & Nutrition

Welcome

Welcome to the Food & Nutrition page. Here you will find out everything you need to know about our department including what we teach and how we assess our pupils.

Curriculum Intent

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

The Food & Nutrition curriculum teaches students to develop core competencies; core skills and knowledge, around the themes of Diet (food & drink), Consumer Awareness (food origins; choice; labelling), Cooking (food preparation and handling skills), Food Safety and Active Lifestyles (physical activity). The competencies are progressive and cumulative from one age phase to the next and will equip the students with what is required to develop their skills and knowledge to make and implement healthy food choices.

Through our well planned spiral curriculum teach all students the skills, confidence and resilience to undertake preparing and cooking a range of dishes independently and safely. They will learn how the food they consume will impact on the health of their body and mind, both now and in the future.  Students will also learn about the impact that growing, rearing and processing foods can have on people and the planet and have an awareness of their choices as consumers, equipping them to be informed citizens who can make a positive contribution to society.

Key Stage 3 - Curriculum Implementation

What will our pupils study?

Throughout their time in Food & Nutrition during KS3, students are taught a curriculum designed around the five core competencies of Diet (food & drink), Consumer Awareness (food origins; choice; labelling), Cooking (food preparation and handling skills), Food Safety and Active Lifestyles (physical activity). The curriculum is designed so that carefully sequenced lessons allow students to gain knowledge and acquire skills that are developed as topics are revisited at different stages throughout the Key Stage.

In Year 7 students will learn how to apply the principles of nutrition and healthy eating. They will be introduced to the Eatwell Guide, food and its nutritional value. Via a range of interleaving strategies, students will learn the importance of hygiene and the potential hazards when working in the practical area. They will prepare and cook a variety of dishes, incorporating theoretical knowledge and understanding alongside acquiring practical skills and techniques. Dishes will focus on the Fruit & Vegetables and Potatoes, Bread, Rice, Pasta and other starchy carbohydrates sections of the Eatwell Guide.

In Years 8 & 9 the Food & Nutrition curriculum allows students to gain more knowledge and develop a greater understanding of the five core competencies. Students will also, through the dishes they make, acquire a wider and more complex range of practical food preparation and cooking skills; in addition to practising those already acquired, in order to perform them with greater precision and accuracy.

In Year 8 the dishes students make include a focus on the Beans, Pulses, Fish, Eggs, Meat and other proteins section of the Eatwell Guide and in Year 9, the Dairy and alternatives section.

As knowledge and skills are revisited through the spiral KS3 curriculum, and work is regularly reviewed with immediate feedback given through formative assessment, students will be able to secure a greater understanding of the Food & Nutrition curriculum, ready to move forward into KS4.

Curriculum Overview

How will our pupils be assessed?

Students’ class and homework will be assessed regularly – self, peer and teacher. Feedback will be given on this formative assessment and students will reflect on this and make improvements, in order to progress and raise their attainment. Summative assessment also takes place at specific points in the key stage.


Key Stage 4 - Curriculum Implementation

What will our pupils study?

The Key Stage 4 curriculum builds on the skills, knowledge and understanding acquired in Key Stage 3 with the themes of Diet (food & drink), Consumer Awareness (food origins; choice; labelling), Cooking (food preparation and handling skills), Food Safety and Active Lifestyles (physical activity) again being at the core. The themes are revisited over Years 7 to 11 with learning sequenced, ensuring the KS4 curriculum gives complexity and challenge and equips students with the skills, knowledge and understanding required to meet the demands of the exam board at GCSE. The curriculum has a key focus on practical cooking and investigative skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

Curriculum Overview


How will our pupils be assessed?

Throughout KS4 students will be regularly assessed. Formative assessment with responsive feedback is an integral part of the curriculum, ensuring students can reflect and improve their work to raise their attainment as they progress. Summative assessments will take place every term and over the key stage will assess students’ written, investigative and practical ability. This mirrors the formal GCSE assessment at the end of KS4 when students will be assessed by a food investigation that focuses on the working characteristics, functional and chemical properties of ingredients; food preparation task carried out in a 3-hour session; in addition to a written examination.


Key Stage 4 - How have our pupils progressed so far?

Food Preparation & Nutrition
20212020
2019
4+ "Standard" Pass
84.8%74.1%
74.4%
5+ "Strong Pass
54.5%48.1%
53.5%


Key Stage 4 - What Can It Lead To?

In addition to developing the skills and knowledge to make and implement healthy food choices now and in later life, Food & Nutrition can lead to many further and higher education courses and careers in food product development, biotechnology, food manufacturing, sports nutrition, teaching, dietetics, consumer research, catering, food journalism and photography, environmental health, and many more.