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This focus area will be taught over a period of 10 weeks per each academic year.
Purpose of study
Food & nutrition is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. Pupils will acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, and computing. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. Through evaluation they develop a critical understanding of its impact on daily life and the wider world. High-quality Food and Nutrition education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.
Food and Nutrition, is the study of the quality, safety and nutritional purposes of foods. This course aims to give pupils knowledge and science skills needed to understand food processes and meet society's demands for safe and sustainable food products.
Intent
In Key Stage 3 Food and Nutrition we intend for pupils to learn about:
Vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
The foods that surrounds them every day
Implications of recipes on the environment and their responsibility as a chef/cook
Knowledge of ingredients and their uses;
Manufacturing/cooking skills and systems
The tools to create innovative products
Understand and apply the principles of nutrition and health
Cook a repertoire of predominantly savoury dishes so that they can 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
Develop an understanding of individuals with specific lifestyle needs to include vegetarians: lacto-ovo, lacto, vegan, and those with religious beliefs that affect choice of diet, to include Sikh, Hindu, Muslim, Jewish.
Food & Nutrition lessons intend to:
Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.
Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating.
Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner.
Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practice.
Allow students to explore several multicultural perspectives concerning food.
Enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.
Encourage our students to develop an awareness and acceptance of diversity within our community.
The Curriculum for Food & Nutrition aims to ensure that all pupils:
● Develop the creative, technical and practical expertise needed to perform everyday food preparation tasks confidently
● Build and apply a repertoire of knowledge, understanding and skills in order to plan and develop high-quality products for a wide range of users
● Critique, evaluate and test their ideas and products and the work of others
● Understand and apply the principles of nutrition and learn how to prepare and cook a wide variety of food products.
Rationale.
Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared, however, it is more nutritious and often cheaper to cook simple, delicious food. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. The ks3 schemes of learning intends to instil a love of cooking in pupils which will open a door to one of the great expressions of human creativity as well as opportunities to job roles in the catering industry.
Students will develop their knowledge and understanding of science of food, nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics. The schemes of learning are also designed to achieve the aims of the National Curriculum and develop skills / knowledge needed for KS4 Food and Nutrition. They also intend to foster a culture of deeper applied learning through sequential experiences within and across all end points so that pupils can intertwine academic knowledge, lifelong knowledge and skills in different contexts.
Year 7
Pupils will be given the opportunity to learn about healthy eating, health and safety in all areas of hygiene - food safety, personal hygiene and kitchen hygiene. They will acquire the necessary skills to produce recipes such as pasta salad, coleslaw, scones and many other dishes. Pupils will also learn about the commodity - Fruit and vegetables.
Year 8
Pupils will be given the opportunity to...
Year 9
Pupils will be given the opportunity to...
How can I support my child?
Below are a list of links that you as parents or guardians may like to visit with your child/children in order to help with their progression in KS3.
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