Food

As part of their work in food lessons, pupils 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.

Topic: Introduction to food preparation and nutritionStudents will learn where food comes from, how to cook a range of predominantly savoury dishes safely and hygienically and how to apply their knowledge of healthy eating. They will be able to make informed choices and demonstrate technical and practical expertise needed to perform everyday cooking tasks confidently.
Topic: Diet and HealthStudents will deepen their knowledge and understanding of food and nutrition. They will further develop food preparation and cooking techniques. In addition, they will consider the factors that affect food choice, food availability and food waste.
Topic: Making ChoicesYear 9 is a great opportunity to build on skills to be safe and creative in the kitchen. The topics will give the students a taste of the GCSE course and leads into the year 10 program. Students will apply their knowledge of nutrition, analyse the nutritional values of the food they eat and suggest ways food products can be adapted to meet the needs of different groups of people. Topics will include food nutrition and health, food safety, food provenance and seasonality.
GCSE Food preparation and NutritionThe GCSE course is designed to equip students with an array of culinary techniques, as well as developing their knowledge of nutrition, food traditions and kitchen safety. Practical activities will be a key part of the course. Skills will be developed through the preparation and cooking of ingredients to create a range of healthy, nutritious and tasty products. Topics will include food nutrition and health, food science, food safety, food choice and food provenance.
GCSE Food preparation and NutritionStudents will undertake two NEA projects which amount to 50% of their final grade. NEA 1 requires students to investigate the functions of ingredients and write a report on their findings. NEA 2 gives the students the opportunity to showcase their culinary skills by producing 3 dishes of their own choice. Knowledge of food and nutrition is consolidated with further areas of study being: hygiene and safety, marketing and advertising food. A sound revision program prepares students for their final exam which accounts for 50 % of their grade. The course provides a springboard for careers in food, nutrition and health.

For more information about Food in the Curriculum contact the Head of Faculty – Joanna Chapman. Email jchapman@roundhill.bepschools.org