Health and Wellbeing is at the forefront of all learning. It enables students to fully access a broad and diverse curriculum. Learning in health and wellbeing ensures that students develop the knowledge and understanding, skills, capabilities and attributes which they need for mental, emotional, social and physical wellbeing now and in the future. Learning through health and wellbeing enables students to make informed decisions in order to improve their wellbeing, through experiencing challenge, enjoyment and positive aspects of healthy living and activity for themselves. It allows them to apply their mental, emotional, social and physical skills to pursue a healthy lifestyle, to make a successful move to the next stage of education or work, by establishing a pattern of health and wellbeing which will be sustained into adult life, helping to promote health and wellbeing within the local community and for the next generation. It will also enable some students to perform at high levels in sport or prepare for careers within the health and leisure industry.
Mrs C Gill
Director of Learning for Health & Wellbeing
Mrs L McKinney
Subject Lead (Food & Nutrition)Physical Education
Our Physical Education curriculum inspires all students to succeed and excel in competitive sport and other physically-demanding activities. It provides opportunities for students to become physically confident in a way which supports their health and fitness. Opportunities to compete in sport and other activities build character and help to embed values such as fairness and respect.
Food and Nutrition
Food and Nutrition in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Key Stage 3
We aim to ensure that all students...
Physical Education
- develop competence to excel in a broad range of physical activities.
- are physically active for sustained periods of time.
- engage in competitive sports and activities.
- understand the importance of leading healthy, active lifestyles.
Food & Nutrition
- demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- develop knowledge and understanding of the functional properties and chemical processes as well as 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, and 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.
Enrichment opportunities
- Extra-curricular sports clubs
- competitive sports/matches
- sports based educational visits and residentials e.g. University visits
- sports residential in Wales
- Sports rewards trips e.g. EBA Basketball Championships.
- Key Stage 3 Cooking Club
Physical Education
Students will be taught to…
- use a range of tactics and strategies to overcome opponents in direct competition through team and individual games [for example, badminton, basketball, cricket, football, hockey, netball, rounders, rugby and tennis]
- develop their technique and improve their performance in other competitive sports [for example, athletics]
- take part in outdoor and adventurous activities which present intellectual and physical challenges and be encouraged to work in a team, building on trust and developing skills to solve problems, either individually or as a group
- analyse their performances compared to previous ones and demonstrate improvement to achieve their personal best
- take part in competitive sports and activities outside school through community links or sports clubs.
Food & Nutrition
Students will be taught to…
- 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.
Key Stage 4
In Key Stage 4, students can choose to study the Pearson BTEC Level 1/Level 2 First Award in Sport; the WJEC Edquas GCSE in Food Preparation & Nutrition; as well as the OCR Level 1/2 Cambridge National Certificate in Child Development. These qualifications counts towards the 'Open element' of the English Baccalaureate.
Pearson BTEC Level 1/Level 2 First Award in Sport
Qualification aims and objectives
This course provides an engaging and relevant introduction to the world of sport. It incorporates important aspects of the industry, such as fitness testing and training for sport and exercise, the psychology of sport, practical sports performance and sports leadership. It enables you to develop and apply your knowledge, while also developing a range of relevant practical, communication and technical skills.
The qualification is 120 Guided Learning Hours, which is the same size and level as a GCSE, is aimed at everyone who wants to find out more about the sport industry.
You will study three mandatory units, covering the underpinning knowledge and skills required for the sports sector:
- fitness for sport and exercise
- practical performance in sport
- applying the principles of personal training.
You will build on the knowledge gained in the mandatory units by choosing one further unit, covering areas such as:
- the mind and sports performance
- the sports performer in action
- leading sports activities.
WJEC Eduqas GCSE in Food Preparation and Nutrition
Qualification aims and objectives
The WJEC Eduqas GCSE in Food Preparation and Nutrition 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.
This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating 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 and that of the centre.
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.
OCR Level 1/2 Cambridge National Certificate in Child Development
Qualification aims and objectives
This qualification is for learners aged 14-16 who wish to develop applied knowledge and practical skills in child development. It is designed with both practical and theoretical elements, which will prepare students for further qualifications in Child Care, Health and Social Care, Psychology, Sociology and Biology.
What will the student study as part of this qualification?
All students will study three mandatory topics as follows: Health and well-being for child development Understand the equipment and nutritional needs of children from birth to five years Understand the development norms of a child from birth to five years.
What knowledge and skills will the student develop as part of this qualification and how might these be of use and value in further studies?
The first topic of study underpins all of the other learning in this qualification. Students will develop the essential knowledge and understanding in child development, covering reproduction, parental responsibility, antenatal care, birth, postnatal checks, postnatal provision, conditions for development, childhood illnesses and child safety. Knowledge gained would be of use for further studies in PHSCE, Biology and other child development qualifications.
In the second topic of study, students will gain knowledge of the equipment needs of babies and young children and an understanding of the factors to be considered when choosing appropriate equipment to meet all of these needs. This topic will also cover nutrition and hygiene practices and students will be given the opportunity to investigate feeding solutions, comparing these to nutritional requirements and evaluating the outcomes. Evaluation skills are developed, which would be of use in further studies in a number of areas.
In the third topic of study, students will gain an understanding of the development norms from birth to five years and the stages and benefits of play. Students will gain knowledge of, and skills in, developing activities to observe development norms in children up to the age of five. This topic will include researching, planning and carrying out activities with a child and observing and evaluating these activities, as well as comparing the child to the expected development norms. Researching, planning, observing and evaluating skills would be useful in further studies as these are transferable skills and could be applied to many subject areas.
9781446936368_BTECFIRST_AWD_SPORT_SPEC_ISS4.pdfeduqas-gcse-food-preparation-nutrition-spec-from-2016.pdf264237-centre-handbook.pdfCareers Education, Information, Advice and Guidance
Child Development Poster.pdfFood Science Poster.pdfPE & Sport Poster.pdf