As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Key Stage 3
During Years 7-9 students will be taught to:
- Understand and apply the principles of nutrition and health
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
- Understand the source, seasonality and characteristics of a broad range of ingredients.
Key Stage 4
GCSE Food Preparation and Nutrition (AQA)
This is an exciting and creative course, which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance.
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.
GCSE Design Technology Food Technology (AQA)
Candidates should build upon the National Curriculum Key Stage 3 Programmes of Study to develop a working knowledge of a wide range of materials, ingredients and standard components appropriate to modelling, prototyping and manufacturing. Candidates are given the opportunity to gain knowledge and understanding of the functions, working characteristics and the processing techniques when designing and making food products.
The Food Technology course is assessed by the following methods:
Unit 1 – Written Paper (45451)
40% of total marks
Candidates answer all questions in two sections
Pre-release material issued
Unit 2 – Design and Making Practice (45452)
60% of total marks
Approximately 45 hours
Consists of a single design and make activity from a range of board set tasks
Mr David Leach: firstname.lastname@example.org