Food Preparation & Nutrition
Welcome to the Food Preparation & Nutrition Department
Food Preparation & Nutrition Lead Teacher
Food Preparation & Nutrition Teachers
KS3 Food Technology
Students will have the opportunity to gain confidence and insight into the food preparation area. A basic introduction into health, safety, hygiene and technical skills will be covered through theory and practical focussed lessons.
Students will have the opportunity to build on the technical skills learnt in Year 7 and gain further insight into the science behind the ingredients they are using. Again this will be covered through theory and practical focussed lessons.
KS4 Food Preparation & Nutrition
Year 9, 10 & 11
Food Preparation and Nutrition is a new inspiring and rigorous GCSE, which offers the opportunity to investigate ingredients and develop culinary skills to a professional level. The specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. This is a demanding yet extremely rewarding GCSE, Science knowledge and high level literacy skills are highly necessary. This GCSE will allow you to make the connections between theory and practice to apply understanding of food and nutrition to practical preparation. Topics and themes under this GCSE are food, nutrition and health, food science, food safety, food choice, food provenance and menu planning.
This structure of learning has been designed to develop students technical and theoretical understanding in a focussed and informative way.
Students will also have the opportunity to develop their knowledge of a range of practical skills within practical lessons, such as filleting fish, jointing a chicken, making a sauces, making pastry as well as the transferable skills of problem-solving, organisation and time management, and communication.
Why choose this course?
If you are not afraid of a bit of hard work and have an interest in cooking and the passion to want to learn how ingredients scientifically work by developing knowledge of nutrition in cooking, then this is the subject for you.
Lessons for all specialisms will be delivered through theory, practical tasks, and NEA preparation. They require students to learn through a range of approaches so that a broad spectrum of skills can be developed.
Subjects linked to Food Preparation and Nutrition include Science, PE, Health and Fitness and ICT.
TASK 1 – NEA
TESTING & INVESTIGATING INGREDIENTS
YEAR 11 (September – November)
10 hours (30 marks) 15%
TASK 2 – NEA
PLAN, PREPARE & PRESENT A RANGE OF DISHES
YEAR 11 (November – March)
20 hours (70 marks) 35%
YEAR 11 (Summer June/July)
1 hour 45 minutes – 100 marks 50%
Multiple choice questions (20 marks)
Five questions each with a number of sub questions (80 marks)