Food & Nutrition
Key Stage 3
Students combine practical skills with knowledge and understanding, learning about food in the social context of developing cooking skills for life and knowledge of nutrition for health.
The demand for new food products and safety measures means that employment of food scientists, sensory analysts and food technologists is increasing along with a rise in nutritional awareness requiring more food health professionals e.g. dietician and nutritionist.
The food projects in KS3 are developed to includethe European Food frameworkand The Eat well plate (UK government guidelines).
Key Stage 4
GCSE students follow units of learning with a focus on food preparation and nutrition:
- 1. Food, nutrition and health: macro nutrients, micro nutrients, nutritional needs and health
- 2. Food science: cooking of food, heat transfer and the functional and chemical properties of food
- 3. Food safety: food Spoilage, contamination and the principles of food safety
- 4. Food choice: factors affecting food choice, British and international cuisines, sensory evaluation, food labelling and marketing
- 5. Food provenance: environmental impact and sustainability of food, food processing and production
The GCSE examination is divided over 3 assessments:
- Task 1: Food investigation (15%)
Students will submit a written report including photographic evidence of the practical investigation.
- Task 2: Food preparation assessment (35%)
Students will prepare, cook and present a final menu of three dishes within three hours, planning in advance how this will be achieved.
Students will submit a written portfolio including photographic evidence.
Written exam paper (50%): Principles of food preparation and nutrition
|Mrs C McCool
||Head of Health Education
|Mrs R Humble
|Mrs J Loughran