Food & Nutrition


In each year group students complete a food project comprising of five 3 hour sessions spread over a number of weeks.

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. 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).


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

Assessment

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


Department Staff


Name Position
Mrs K. Rose Head of Health Education
Mrs M Gray Food Technician
Mrs J Loughran Food Technician

 

 

Exam Specifications


Exam Specification
GCSE WJEC

 


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