Food & Nutrition

Developing Moral Capital

Students are taught the importance of healthy eating and making the right choices around the food they buy and consume. The impact of food waste, effect on the economy and moral responsibility to manage resources efficiency teaches students about their responsibilities and attitudes towards food. Multi cultural cuisine and producing dishes from other countries develops an understanding of origins and history around everyday foods. Working to time plans and providing healthy living directives sets a framework for students to work to. Individual dietary needs, vegetarianism, vegan, religious diets, food waste, food air miles, provenance, sustainability and fishing are covered to develop a deep understanding of the positive and negative impact food can have on society, the environment and peoples beliefs. Students make informed choices for a varied and balanced diet and have to take responsibility for their own H&S in a kitchen environment.

Developing Social Capital

In Food & Nutrition, product evaluation takes place in groups with constructive criticism from peers in a food critic format. Students are encouraged to provide feedback in practical tasks taking on positively the view of others and valuing opinions. Group activities allow the cooking of more complex dishes that incorporate a large variety of skills needed to be successful. Factors affecting food choice are taught and debated to recognise and acknowledge different viewpoints. Team values and the contribution individuals make in the food sector and at home develop a community spirit centred around food. Creation of food products that encourage social interaction, effective communication in a team scenario and hospitality opportunities are some of the ways students develop valuable social skills to take away from college. 

Developing Cultural Capital

Cultural food differences feature heavily within the subject, understanding origins of food and the countries that produce it. Food provenance is covered at depth looking at both the positive and negative impact this has and the regional variations seen with food. Cuisine is defined as: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques. Appreciation and experimenting with different cuisines widens the knowledge of cultural influence across the globe and recognising regional differences. Food choice related to religion, culture, ethical and moral beliefs and medical conditions raise awareness to the varying needs of different groups from a diet perspective.

Developing Knowledge Capital

In Food & Nutrition research is encouraged throughout the course into recipes and linked to lifestyles and healthy eating/balance. Students achieve a food hygiene certification and use online demos to enhance their knowledge. Clear links and relationships are formed between diet, nutrition and health and provide a clear understanding of the implications of getting these choices right along with knowing the major diet related health risks. Selection of appropriate preparation, cooking methods and times to achieve desired characteristics are achieved through regular practical experimentations and skills tasks. Traditional, modern, hand and machine processes are taught, developed and perfected over time. The knowledge of health & safety around hygiene, safe working temperatures, food science, nutrients, food groups and specialist techniques provides students with a secure knowledge base for both examination units and use in everyday life surrounding food. 

Developing Community Capital

Linking to food provenance and food miles, students are made aware of the need to source ingredients with minimal travel and in turn support local communities and industry. The focus on the seasonality of food and ethical choices provide students with the responsibility for the decisions they make. Knowledge and skills gained put students in a position to support the local community with food projects but more importantly to gain a perspective of their place and impact on the wider, global community around food decisions.