Food Preparation & Nutrition (FP&N)

Competencies

C1: Understanding 

C2: Explaining and Describing 

C3: Preparing Food

Course Overview

We cover the following:

• demonstrate effective and safe cooking skills by preparing and cooking using a variety of food commodities, cooking techniques and equipment

• develop knowledge and understand that ingredients have functional properties and chemical processes occur during food preparation and cooking

• understand the basic functions of nutrients: protein, carbohydrate (starch, sugar and NSP), fat, vitamins and minerals 

• understand the relationship between diet, nutrition and health, including the physiological effects of poor diet and health 

• understand basic environmental, ethical and socio-cultural influences that affect food choice

• understand sensory qualities when preparing, processing, storing, cooking and serving food 

• understand factors that affect culinary traditions (traditional British and international).

Assessment

Autumn Term: Written Common Test 

Spring Term: Practical Common Test 

Summer Term: Written Common Test & Practical Common Test

In practical assessment pupils are assessed on:

Method of work (organisation, hygiene, safety and time management)

Skills and cooking

Quality of finished dish

In written assessments pupils are assessed on:

Kitchen safety and hygiene 

Food science 

Food safety

Cooking methods

Nutrients and the Eatwell Guide

Recommended Reading

'Try at Home' chapter of the Year 8 Recipe Book

DK How Food Works (2017)

Quellen Field, Simon Culinary reactions: the everyday chemistry of cooking (2011)