FOOD STUDIES & NUTRITION
"One cannot think well, love well, sleep well, if one has not dined well."
- Virginia Woolf
Fostering a love and understanding of cooking in students allows them to be creative whilst learning the importance of nutritional value and crucial life skills.
Food Studies Department Objectives
The food studies department is an exciting, well equipped department where students are taught food preparation and nutrition. As part of their work with food, pupils learn how to cook and apply the principles of nutrition and healthy eating. This leads to a love of cooking in pupils, and allows students to be creative whilst learning crucial life skill that will enable pupils to feed themselves and others affordably and well, now and in later life.
Key Stage 3
Food Studies is taught on a rotation with Design Technology.
This course includes an introduction to Human Nutrition, Essential Food Hygiene and Practical Cookery. It supports other subjects such as Food Science and Business Studies. Offering a platform for further study at Key Stage 4 in years 9, 10 and 11, it should also be seen as a life skill.
- 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.
Overview of year 7
Pupils will participate in Food and Nutrition lessons for half a year. They will have 2 Lessons per cycle. One lesson will be a theory lesson; the other will be a practical lesson. Theory lessons will be used to further develop knowledge and create a foundation of knowledge that can be extended within practical activities, this will also be used to consolidate literacy skills and allow pupils to implement them in to written, speaking and listening activities.
Overview of year 8
Pupils will participate in Food and Nutrition lessons for half of the year. They will receive 2 Lessons per cycle. One lesson will be a theory lesson; the other will be a practical lesson. Theory lessons will be used to further develop knowledge and create a foundation of knowledge that can be extended within practical activities, this will also be used to consolidate literacy skills and allow pupils to implement them in to written, speaking and listening activities.
KS3 will follow the AET Age Related Expectations and incorporate a range of practical skills to enable pupils to independently create a range of healthy and balanced dishes. The topics covered will give pupils an understanding in a variety of areas including the core principles of nutrition and the current UK government guidelines, health and safety and where food comes from.
Why Choose Food Studies?
By studying Food Preparation and Nutrition learners will:
- Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
- Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
- Catering manager
- Quality control
- Food manufacturer
- Catering technology
- Environmental health
- Food microbiologist
- Product development
- Sensory Science
THE OPTION FOUNDATION YEAR
Overview of Year 9
The foundation year units of work link to units of work covered in Years 7 and 8, however it is specifically planned to draw upon previous skills and knowledge and to deepen their understanding of key areas of hygiene and safety within the catering industry. Links are made specifically with other areas of the curriculum, in particular science, and aim to provide pupils with knowledge that will prepare them for further study of food, and also provide them with experience in practising high levels of hygiene and safety.
Topics covered include
- Types of Contamination
- Key temperatures
- Safe handling of High Risk Foods such as Meat & Eggs
Pupils will participate in Food and Nutrition lessons for the duration of the year. They will receive 4 lessons per cycle. Two lesson will be theory. This will be used to further develop knowledge and create a foundation of knowledge that can be extended within practical activities, this will also be used to consolidate literacy skills and allow pupils to implement them in to written, speaking and listening activities.
This means pupils will be developing their ability to apply the skills and knowledge they have acquired in previous years to design and develop a broad range of dishes, suitable to meet a specific brief. It will also mean that pupils get the opportunity to practise more advanced cooking methods to provide them with the confidence and skills to produce high level dishes in Years 10 & 11. It will also be further developing the confidence of the learners to produce a wide range of dishes independently and so will support them in achieving a healthy and balanced diet. As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating.
Key Stage 4
At GCSE we follow the GCSE Educas Food Preparation and Nutrition specification. This covers a broad range of skills and assessments it equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
The course has been designed to enable pupils to create a balance between practical and theoretical knowledge and understanding. The layout of the content into six areas of content promotes flexibility of delivery, and releasing two tasks for each of the assessments that constitute the non-examination assessment will ensure learners are able to complete assessments suitable to their needs.
GCSE Areas of Content :
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
15% of total qualification
The Food Investigation Assessment.
A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
A Food Investigation will be set that will require each learner to:
- Research and plan the task
- Investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
- Analyse and evaluate the task
- Produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation
35% of total qualification
The Food Preparation Assessment.
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
This assessment will require learners to:
- Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.
Two options for this assessment will be set by WJEC Eduqas that will require the learners to:
- Investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)
- Prepare, cook and present a menu of three dishes within a single session.
- Evaluate the selection, preparation, cooking and presentation of the three dishes
- Produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes
50% of total qualification
1hr 45min Written Exam Assessment.
This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.
- Section A: questions based on stimulus material.
- Section B: structured, short and extended response questions to assess content related to food preparation and nutrition