Food and Nutrition
Food and Nutrition operates as a distinct department within Design. Pupils in years 6 - 8 attend on a rotation basis, thus receiving a good grounding in both theoretical and practical aspects.
These include nutrition, safety, hygiene, ingredients, technique, equipment and creativity.
11 weeks are spent doing so in Years 6 and 7, and 8 weeks during Year 8. It's an option in Year 9 and for GCSE (AQA Food Preparation and Nutrition). The GCSE is studied over 2 years.
Lower School
| Topics | Practicals | |
|---|---|---|
| Year 6 |
Hygiene and Safety |
Hot Milk Drinks |
| Year 7 |
Health and safety Food spoilage |
Fruity flapjacks Scones Soup Vegetable couscous salad Pepperoni pasta Blueberry muffins (low sugar) Chicken Jalfrezi (low fat) Chocolate chip cookies Pizza pinwheels |
| Year 8 |
Raising agents Sensory AnalysisAdditives Preservation |
Pizza A 'fakeaway' dish |
Year 9
Pupils have one double lesson per week and alternate between practical cookery and theory.
Topics
- Nutrients
- Fibre & water in the diet
- Cake making methods
- Eggs
- Pastry making
- Sauce making
- Food packaging & labelling
- Bread making
- The science of cooking
Practical lessons cover a variety of dishes which relate to the theory lessons.
GCSE
Pupils study AQA GCSE Food Preparation and Nutrition (8585).
GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure pupils develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing pupils' practical cookery skills to give them a strong understanding of nutrition. There are no prior learning requirements, but pupils need to be interested in planning, making, testing and evaluating food.
Course Content
There are five main thematic areas, plus integrated food-preparation skills.
These are:
- Food, Nutrition & Health
Macronutrients (protein, fats, carbs) and micronutrients (vitamins, minerals)/Nutritional needs at different life stages/Nutritional analysis (using food tables or software)/Diet-related health issues.
- Food Science
Understanding how ingredients behave (chemical and functional properties) — e.g. how proteins coagulate, how starch works.
- Food Safety
Hygiene, microbial risks, and how to store, cook, and handle food safely.
- Food Choice
Factors influencing what people eat: culture, environment, cost, ethics/How food choice links to diet, lifestyle, and health.
- Food Provenance
Where food comes from (origins of ingredients), sustainability, environmental impact, and food production systems.
There are also 12 skill groups (food preparation skills) integrated through practical work. Techniques include: weighing & measuring, preparing meat/vegetables, using the cooker (oven, grill), using equipment like food processors, etc.
Assessment Structure
Here’s how pupils are assessed on the course:
|
1. Written Exam (Paper 1)
Multiple-choice questions (20 marks) & longer questions, covering all 5 topic areas.
|
2. Non-Exam Assessment (NEA)
A written (or electronic) report: 1,500–2,000 words + photos. Pupils complete an investigation in to the working characteristics, chemical and functional properties of ingredients.
Pupils plan, cook and present a menu of 3 dishes. Must be done in a single practical session of 3 hours. Portfolio: written/electronic, up to 20 A4 sides (or equivalent). Includes photos of the dishes. |
Trips
Dairy Farm Trip (Year 10)
The pupils visit a dairy farm in Somerby, Leicestershire.
They see how a dairy farm runs including visiting a milking parlour and a trailer ride to see the cows! They learn about milk and cheese production which links in to the topic on food commodities for GCSE.
Co-curricular
- Year 12 and 13 "Cooking for university"