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. They also study the physical, chemical, nutritional, biological and sensory properties of foods in an industrial and commercial context.
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. Therefore we encourage students to step into job roles in food lessons to gain an insight into food careers, in addition to making cross curricular links with science (Life processes and living things).
The food projects in KS3 are developed to includethe European Food frameworkand The Eat well plate (UK government guidelines).
GCSE students study the following units with a focus on cooking skills and nutrition:
Students will complete a controlled task in Year 10 and another in Year 11, both of which include a practical assessment. The controlled tasks contribute to 60% of the GCSE grade.
An examination in Year 11 carries a further 40% towards the final GCSE grade. The paper will contain short-answer, structured
|Mrs K. Rose||Head of Health Education|
|Mrs M Gray||Food Technician|
|Mrs J Loughran||Food Technician|