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Food Preparation and Nutrition

The food department is part of Design Technology. It is a dynamic, innovative and successful department that continuously analyses and modifies its practices. Students of all capabilities are encouraged and stimulated to fully experience and contribute in Food Preparation and Nutrition at every opportunity.  Our staff are passionate about their subject and continually motivate all students to reach, and in many cases exceed their aspirations. As testament to this GCSE results increased by 19% for 2017.

Head of Design Technology: Mrs S Derwent

The department includes one domestic kitchen (CG04) and one contract catering kitchen (LG04). They are both equipped with whiteboards, a vast array of equipment and utensils along with a very experienced technician on hand for additional support. Within the Design Technology department there is a spacious IT facility ‘Technosnake’ to support learners in their Non-Exam Assessments (coursework) and facilitates the use of software programs such as Nutritional Analysis by Jenny Ridgewell.

Food Preparation and Nutrition is a part practical, and part theory based subject that:

  • Offers a variety of learning styles
  • Promotes the use of group, paired and independent work
  • Vast opportunities for successful outcomes
  • Learning outside the classroom environment
  • Encourages students to become imaginative, creative and reflective through solution focussed approaches

Key Stage 3

In Food Preparation and Nutrition our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food.

Course description

Students develop a wide range of practical skills through focused practical tasks and design and make activities.

In years 7 & 8 all students will study half a year of each discipline; Design Technology and Food Preparation and Nutrition. Rotations will take place at February Half Term.

Homework will be set weekly on Show My Homework and involve a variety of tasks over student’s 18 - 20 week cycle.

Year 7

In Food Preparation and Nutrition our aim is to give students an understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food. Students develop a wide range of practical skills through focused practical tasks. In Year 7 our aim is to give students’ confidence to work with a selection of tools used to make a variety of food products. Hand and electrical tools will be used.  At the same time they will be shown how to use basic methods in food preparation to make simple, healthy tasty dishes. The emphasis will be on basic cookery skills. They will learn to use the hob/grill/oven safely and to handle knives and other equipment in a safe manner. The course also covers hygiene and safety within the kitchen.

Students will have theory and practical lessons. Students are expected to bring their ingredients and a suitable container for each lesson. Pupil Premium students can be provided for upon request.

Theory

Practical

Baseline Assessment

Coleslaw

Quick Rotation Activities

Smoothies and Fruit Kebabs

Eatwell Guide

Vegetable Cous Cous

Nutritional Requirements and Deficiencies

Fruit Crumble

Carbohydrates

Pizza Toast

Lipids

Scones

Protein

Chicken / Fish Goujons

Vitamins and Minerals

Pasta Salad

End of Rotation Test

Fairy Cakes

Packaging (time permitting)

Free Choice Practical (time permitting)

 

Year 8

In Food Preparation and Nutrition our aim is to give students an enhanced understanding of the role and value of food in society. We hope to develop a broad knowledge and understanding of healthy eating patterns and develop the practical skills that are needed to prepare and cook delicious and nutritious food. Students develop a wide range of practical skills through focused practical tasks.  Food is a fundamental part of our lives so linked closely with this we will introduce students to the importance of food as part of a balanced diet and develop an understanding of how to choose food to maintain good health.  The students will learn about nutrition, look at the 'Eatwell Guide’ and understand what is meant by a healthy diet. A variety of written activities will support this work. In Year 8 students build upon foundation skills from Year 7 and consolidate learning.   Our aim is to give students opportunities to increase their confidence to work with a wider range of food materials and equipment to make a variety of food products.  At the same time we will be introducing different methods and techniques to develop food preparation skills.

Students will have theory and practical lessons. Students are expected to bring their ingredients and a suitable container for each lesson. Pupil Premium students can be provided for upon request.  

Theory

Practical

Eatwell Guide and Year 7 recap

 

Heat Transfer

Koftas

Food Safety

Bolognaise

Bread

Fresh Bread

Food Security and Sustainability

Pizza

Food Choice

Chicken Curry

Sensory Evaluation

Sausage Rolls

Food Production

Swiss Roll

Gelatinisation  - Sauces

Cheesy Pasta

End of Rotation Test

Flapjacks / Cookies

Functional Foods

Free Choice Practical (time permitting)

 

Year 9, 10 & 11

The Food department is a dynamic, innovative and successful department that continuously analyses and modifies its department in order to stimulate and encourage students of all capabilities to experience and contribute in the subject at every opportunity. Within the Design and Technology staff are impassioned about their subject and continuously motivate all the students to aim to reach their goal and more.  The department includes one large food technology room and one contract catering kitchen. The use of computers is embedded across the subject, whether it be for design, manufacture of products, research, display or assessment purposes. The department is well resourced with a wide range of specialist materials.

Within the Design and Technology Department pupils are prepared to enable them to take part in tomorrow's rapidly changing technologies.  They are encouraged to think and involve themselves creatively to improve quality of life.  The subject appeals for pupils to become independent and imaginative problem solvers, both as individuals and members of a team.  They must look for needs, wants and opportunities, and respond to them by developing a range of ideas and making products, systems and solutions.  They are encouraged to relate practical skills with an understanding of aesthetics, social and environmental issues, function and industrial practices. 

Food Preparation and Nutrition is a part practical and part theory based subject which involves:

  • practical demonstrations and use of technical equipment
  • class discussions, brainstorming, research
  • working individually and in small groups
  • using case studies, surveys, guest speakers]conducting experiments / investigations
  • self-evaluation

 

Year 9

 

Year 10

 

Year 11

Term 1

Cooking methods and Heat transfer

Term 1

Food Choice

Term 1

Sensory Evaluations

 

Nutrition

 

Vitamins and Minerals

 

Dairy

Term 2

Dietary Requirements

Term 2

Protein

Term 2

NEA 1

 

Energy

Term 3

Lipids

 

Mock Preparation

 

Water

 

Food Science

Term 3

NEA 2

Term 3

Hygiene & Safety

Term 4

Carbohydrates

Term 4

Exam Preparation

Term 4

Production and Processing

 

Sauces

Term 5

Exam Preparation

 

British and International Cuisines

Term 5

Security and Sustainability

 

 

Term 5

Packaging, Labelling and Marketing

 

Nutritional Analysis

 

 

 

Raising Agents

Term 6

Mock NEA 1

 

 

Term 6

Mock NEA 1

 

Technological Developments

 

 

 

A-Level

Level 3 EDUQAS -  FOOD SCIENCE & NUTRITION

The Level 3 Food Science and Nutrition qualifications allow students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as refining their practical skills for cooking and preparing food. The food industry is a rapidly expanding industry, providing lots of opportunities to further studying food at College and University and also for working in multinational companies. Food and drink is the largest manufacturing sector in the UK.

Requirements

Minimum of a C grade in a food related GCSE or a minimum of CC in Science GCSE along with an active interest in food. Students will not be taught to cook on this course, however they will enhance their existing skills and knowledge base.

Course Outline

There are 3 units to complete for the Diploma, providing equivalent points to A Levels.

  • Year 12: Students will study Units 1 and 2.
    • Unit 1 – Meeting the Nutritional Needs of Specific Groups; Students will learn to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts through theory and practical tasks. The purpose of this unit is for students to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
    • Assessment
    • Year 12 - Unit 1 - Exam (90 mins) & Coursework (9.5 hours
      timed assessment)
  • Year 13: Students will study Units 2 and 3 or 4
    • Unit 2 – Ensuring food is safe to eat. Students will develop their understanding of the science of food safety and hygiene developing an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks.
    • Unit 3 – Experimenting to Solve Food Production. The aim of this unit is for students to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems.
    • OR
    • Unit 4 – Current Issues in Food Science and Nutrition. Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policy-making perspective.
    • Assessment
    • Year 13 - Unit 2 - Exam (8 hours written assignment)
      Year 13 - Unit 3 - Coursework (12 hour assessment)
      Year 13 - Unit 4 - Coursework (14 hour assessment)

Trips

The Food Department offer a wide range of trips that enable students to experience food studies outside of the classroom. In the past year students have visited

  • ZaZa bazaar and learnt about world cuisine where they enjoy an amazing variety of new flavours and dishes cooked fresh by top chefs in a unique atmosphere.
  • Wilson Café for an afternoon tea experience to support with controlled assessment work
  • Wholefoods for a talk about food security and quality, along with making some guacamole and taste testing.

Each organised trip have had a significant impact on the students, raising their appreciation and awareness of the industry and motivated them in their coursework. As such, we hope to have a trip to a local farm soon.

Extra-Curricular

Sixth Form students are actively encouraged to visit the Department during their free and study periods.

There is also a Food Preparation and Nutrition ‘Booster’ club that runs every Thursday morning 8 – 8:40 in the main Food room. This is intended predominantly for supporting students in Year 11 to recap on topics learnt in previous years, however any interested student can attend.

DT Focus groups run on Thursday After school to support selected DT students from all disciplines with guidance and tricks to supporting them in their revision and ultimate success in examinations.

Future Possibilities

After A Levels / Level 3 students can move into higher education, completing foundation and degree courses specialising in their area of interest. The Food and Hospitality industry is one of the largest in the world. Recent studies have shown that there are currently 10,000 vacancies for chefs in the UK. There is also a skill shortage for supervisory and managerial positions in hotels and restaurants.

You can further your studies by choosing one of these relevant courses.

  • Level 3 Food Science and Nutrition (you can study this here at 6th form)
  • Catering and Hospitality Level 1, Level 2 or Level 3
  • Chef Apprenticeship (NVQ Level 2)
  • NVQ Level 3 Professional Cookery
  • NVQ Level 3 Restaurant Supervision
  • BTEC National Diploma in Hospitality