Food Preparation and Nutrition
Public Health England have published a new strategy to cut childhood and adult obesity which includes a challenge to the food industry to reduce calories in popular products by 20 per cent by 2024. As a school we look to reinforce the messages about making the right choices that lead to better health.
We aim for all or students to become competent in a range of cooking techniques, to be able to use a range of electrical equipment and to be aware of taste and texture, how to combine and adapt ingredients and recipes when required, to be able apply the Principles of Nutrition and understand the source and seasonality of food.
Year 7 and 9
Students are taught how to cook and apply basic Principles of Nutrition and Healthy Eating to a number of different dishes. Dishes are chosen to build on skills and confidence allowing expression, instilling a love of cooking and as a crucial life skill, cook a repertoire of predominantly savoury dishes so that they can feed themselves and others a healthy and varied diet, understanding where our food comes from- ‘source’- and when it is available - ‘seasonality’-
Year 10 and 11
OCR Food Preparation and Nutrition GCSE course focuses on Food and Nutrition and makes the connection between theory and practice.
The GCSE course investigates nutrition, diet and health throughout life and understanding nutritional needs when selecting recipes. Main Macro and Micronutrients, water, fibre in the diet. Factors affecting consumer choice; food provenance, source and supply. Food science, sensory properties and food safety. A variety of practical skills are developed whilst investigating the science behind cooking and understanding how to judge and manipulate sensory properties. We have chef demonstrations and aim to visit restaurants that cook from scratch, using seasonal foods.
The course is made up of 3 units:
Task 1: Food Investigation task is worth 15% of the course and you will be required to research and investigate the chemical and functional properties of food, task released early September.
Task 2: Food Preparation task is worth 35% of the course and you will be required to research and investigate the influence of lifestyle, age and culinary traditions when developing a menu and completing dishes for the task. Approximately 20 hours of work with 3 hours to prepare, cook and serve a 3 course meal, task released early November.
Task 3: Written exam 1 and half hours in length assessing theoretical knowledge linked to main theoretical areas of the specification. This externally assessed exam is worth 50% of the course.
Year 7 and 9
Food and Nutrition has a positive influence on year 7 and 9 students, they are engaged and are able to identify what a healthy balanced diet is and be able to link this to the Eatwell guide model.
Students show a genuine interest in cooking and make excellent progress during their time. Skills improve and all students demonstrate an increase in food knowledge which helps them to make informed choices.
Year 10 and 11
Studying for the Food and Nutrition GCSE Further develops skills and in following the course students can link specific diets to different groups of people, demonstrating their understanding of nutrients needs. Cooking skills are much more advanced and this has an impact on their practical exam, with past students achieving highly overall.
The GCSE course links naturally into studying for future careers within the Hospitality and Catering Industry, including City and Guilds, NVQ qualifications, Foundations Degrees and Full Degrees in Hospitality Business Management and Culinary Arts.
Overall, the impact of learning to cook and understand Nutrition is an important life skill, it helps build an appreciation of good quality food, develops fine motor skills, enables us to read and follow instructions, helps with basic maths, offers a creative outlet and can move us into a future career!