Welcome to the Food Preparation & Nutrition Department
Our Intent
To stimulate and/or maintain student interest, enjoyment, curiosity and concern about Food preparation and nutrition.
Encourage leaners to cook and make informed choices about food and nutrition. This then allows them to acquire knowledge in order to be able to feed themselves and possibly others affordably and nutritiously, now and in later life.
The food department offer a curriculum based on five core aims identified in the National Curriculum:
- Principles of nutrition, food hygiene and safety
- Provenance, sustainability and culture
- Diet and good health
- The Science of food
- Food preparation and cooking
We are inclusive, including support for disadvantaged students providing an opportunity for all students to develop life skill and be supportive and kind to each other: cooking, food hygiene, nutritional and cultural knowledge in a positive, safe and enjoyable environment
Visual, oral and kinaesthetic forms of teaching are demonstrated within the department ensuring that practical lessons are fortnightly throughout KS3
Skills and passion- develop a love of food and a lifetime knowledge of nutrition and cooking skills. Skills- teamwork, numeracy, literacy, problem solving and resilience.
| Autumn | Spring | Summer | |
|---|---|---|---|
| Year 7 | Snacks. Health and safety, Celebrations, Equipment | Textiles: Cushion, Design and make task | Fruit and vegetables, Nutrition, Knife Skills, Cookies, Eat well guide |
| Year 8 | Textiles: Door stopper, Design and make task | Staple foods, Food commodities, Nutrition, Pastry, Planning of practical’s, Increasing the complexity of skills | Textiles: Bags and holders, Design and make task |
| Year 9 | Cook chill, Food safety and hygiene, Healthy eating for children, Nutrition, Food investigation | Street food, Cultures and religion, Function of ingredients, Food spoilage | Desserts, Nutrition |
| Autumn | Spring | Summer | |
|---|---|---|---|
| Year 10 | Food Commodities: Fruit and Veg, Food Provence, Dairy Food, Nutrition | Food Commodities: Cereal Food, Meat, Fish and Eggs Food investigation | Food commodities: Butter, oils Food Investigation, Introduction to GCSE controlled assessment |
| Year 11 | NEA Assessment 1 Investigation carried out, NEA Assessment 2 released | NEA Assessment 2: trial dishes/CA | Exam Revision |
The specification document for this course can be found below:
Coming Soon
Extra Curricular Activities and Clubs
We encourage all students to participate in the extra-curricular programme we offer. Our clubs and activities are designed to be inclusive for all; the broad range on offer ensures that there is something for students of all ages, abilities and backgrounds to get involved with. We regularly review our offer to meet the ever-changing needs of our students.
The extra-curriculum clubs and activities for the current (and previous) academic term can be found by visiting the link below.
Career Pathways
Our GCSE Food Preparation and Nutrition course open opportunities to further study at Level 3 Certificate in Food Science and Nutrition or to access apprenticeship opportunities in vocational areas including; catering, food manufacturing and hospitality,
Our Level 3 students have successfully gained access to advanced apprenticeships. They have also regularly obtained places at prestigious universities in courses such as; Food Technology, Food and Nutrition, Food Science and Food manufacturing. Many students going on to have successful careers in their fields of study.