Food and Nutrition

Why study Food and Nutrition

Food Preparation and Nutrition equips our students with an array of culinary techniques, as well as knowledge of Nutrition, Food Science, Provenance and Kitchen Safety. We aim to develop a greater understanding of the range of food available, the benefits of eating a healthy diet and increased awareness of food security, promoting a love of food, confidence and independence in the kitchen.

KS3

Our Key Stage 3 curriculum introduces the students to the principles of a healthy diet, a range of practical skills as they work with key commodities and create challenging outcomes. The course is delivered mainly through practical activity. The students will develop their knowledge of food safety, source and security. They will study information about different dietary needs to understand the requirements for a range of consumers. They will develop an interest in food science as the students learn about the chemical and physical functions of the ingredients used to make recipes.
Our extensive facilities include well-equipped kitchens with a wide range of equipment to promote skills and creativity in cooking.

KS4

GCSE Food and Nutrition/Hospitality and Catering

Food Preparation and Nutrition is ideal for all students who enjoy making a wide variety of food products. Students must be committed to cooking every week, where possible, to fully develop their practical skills and confidence. On both courses, students will learn about nutrition, food safety and a variety of food preparation and cooking skills.

The school has developed strong links with food businesses who aim to support learning in various ways.  In Year 10, students also have the opportunity to enter local and national cooking competitions such as Springboard Futurechef and Rotary Young Chef.  Both courses equip students with valuable life skills, enabling them to choose food wisely and competently prepare a wide range of products for different groups of people and occasions. The emphasis is very much on developing food preparation skills with a wide range of commodities, understanding the nutritional value of food and the nutritional requirements of specific target groups. 

Formal Assessment

GCSE Food and Nutrition

50% Written Exam (1 hour 45 mins)
50% Coursework – 2 tasks set by the exam board.
The coursework comprises a Food Investigation Task (15%) and a Food Preparation Task (35%) including a 3-hour practical assessment both to be completed in year 11.

Level 2 Hospitality and Catering

40% Written Exam (1 hour 20 mins)

60% Coursework - 1 task set by the exam board.

The coursework will include a 3-hour practical assessment.  You will plan and prepare a menu in response to a brief set by the exam board.

KS5

The Level 3 Food Science and Nutrition diploma is an academic, creative and innovative course that encourages students to take a broad view of food and nutrition. Students will have the opportunity to learn through the acquisition of knowledge about the relationship between the human body and food as well as practical cooking and preparing food.  The qualification has been designed around the concept of a 'plan, do, review' approach to learning.  The course includes a high practical input and students will be required to develop and enhance their ICT skills.

Learners complete three units two mandatory and one optional for the full diploma or one unit for the certificate.  The course is structured so assessment takes place in Year 12 and Year 13.

Year 12 Unit (Certificate)

Unit 1 - Meeting Nutritional Needs of Specific Groups (Mandatory - Exam and Coursework)

This unit focuses on the understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on-going practical work, to gain practical skills to produce quality food items to meet the needs of individuals.

Year 13 Unit (Diploma)

Unit 2: Ensuring Food is Safe to Eat (Mandatory - Case Study exam)

This unit focuses on an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures to minimise these risks.

Unit 3: Experimenting to Solve Food Production Problems (Optional - Coursework)

This unit involves the study of the properties of food in order to carry out experiments to solve food production problems.

Unit 4: Current Issues in Food Science and Nutrition (Optional - Coursework)

This unit you will develop the skills needed to plan, carry out and present a research project on current issues related to food science and nutrition.

Assessments

The course is assessed through a combination of written examinations, projects and case studies to cater for different learning styles.  The grading is reported on a four point scale: Distinction*, Distinction, Merit, Pass

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REACH values in ART

Respect in Art means….	Exploring other cultures, societies and points in time. Acknowledging and appreciating the work of others. Being sensitive and open to other people’s opinions, ideas and beliefs. Taking care of the work of others within the environment. Taking care of materials and equipment. Listen whilst others are talking.
Excellence in Art means…	Making connections with the work of others and using this to develop your own practice. Expressing original/imaginative ideas Producing creative work demonstrating high levels of skills and ambitious visual literacy. Reflecting critically on your work and progress, always striving to make improvements. Working independently and setting your own goals through self-reflection.
Adventure in Art means…	Having the confidence to express your ideas and opinions Exploring issues that impact upon the world and are relevant to your life and the lives of others. Developing your own ideas and independence. Working in a wide range of subject areas with a wide range of materials and techniques. Taking risks with your creative practice in order to develop new ideas.
Commitment in Art means….	Visual research beyond the classroom by recording the world around you, visiting galleries, museums and exhibitions. Taking responsibility for your own learning. Perfecting and practicing the things you find challenging. Asking questions to deepen your understanding. Accepting that the creative process never stops there is always more to be done. Striving for exceptional progress in development of skills, use of materials and development of ideas.
Honesty in Art means…	Being willing to accept and respond to feedback Being prepared to have your own opinions whilst being sympathetic to the opinions of others. A willingness to share your ideas, thoughts and opinions with your teacher and the group.

Curriculum overviews