Food and Nutrition
Key Stage 3 - Food and Nutrition
At the beginning pupils will experience Food and Nutrition projects during KS3 rotations for Design and Technology. During these rotations pupils rotate on a termly basis between Product Design, Textiles, Food and STEM. Students will experience the Food and Nutrition projects 1,2,3 chronologically throughout KS3 with to the projects building on previous skills, knowledge and understanding.
KS3 Year 7
Pupils will work through project 1 during Year 7 D&T rotation.
Introduction to Food – learners will develop an understanding of food skills and how to eat healthy main areas covered include: Health and Safety and Food Safety -Importance of chilled temperature control for storing foods. Food safety, bacteria in foods working on best practice. Room familiarisation- working environment knowledge of resources and how to use them. Using a range of different cooking methods to produce food products. Weighing and measuring Knife skills: peel, grating, slicing, dicing, julienne, chopping. Learner choice (ensure learners can identify the skills they are demonstrating).
Reinforcing key principles of nutrition and healthy eating, looking how a recipe be adapted to make food healthier. Looking at diet and good health and how to read food labelling to enhance healthier foods. Learners will be encouraged to design their own recipes.
Introduce to nutrition ,The 5 A Day message (linked to prior knowledge from– KS2). Provenance of fruit and vegetables, using seasonal food, meat and other proteins, staple foods and the importance of fibre in the diet.Sensory analysis on food prepared,(introduce different sensory evaluation methods).
KS3 Year 8
If Year 8 pupils have not experienced project one during Year 7 D & T rotations they will experience it during Year 8.
Learners will develop skills learnt from Year 7, the key elements covered in this rotation will include:
Recap on Nutrition from Year 7 (general focus on macro and micronutrients (functions, sources, deficiencies. Introduce concept of Composite foods (made up from more than one food group from the Eatwell Guide). Working better in the kitchen the implications of poor food hygiene, allergies. Investigating the effects of food miles and packaging on the environment and what can be done to reduce the impact.
Seasonality and food miles, link to cost of ingredients. Importance of washing foods before preparation (soil, pesticides etc.). Looking at traditional and foods from around the world. Learners are trained to use various pieces of equipment, control of oven, grill and hob whilst designing new recipes to enhance taste flavour and texture of foods for all.
Introduce concept composite foods learners have to identify the main ingredients and which of the food groups they are from. learners are encouraged to discuss to realise dishes can belong to more than one group of the eat well plate and how nutrients can benefit health.
KS3 Year 9
If Year 9 pupils have not experienced project two during Year 8 D & T rotations they will experience it during Year 9.
Learners will develop skills learnt from year 8, the key elements covered in this rotation will include: Learners should be working using various key ingredients, understand the functions of ingredients if used in various recipes. Looking at own diet and how to improve to ensure they are reaching the NHS eat well guidelines , Obesity facts and the issues that effect people health, health concerns from peoples food choices and other dietary needs.Looking at fat and sugar content of foods and foods that are manufactured that contain high amounts. Foods preparation using high risk foods, skills enhanced to produce a range of different savoury products. Learners will test different foods for taste texture and finish and evaluate their own performance.
Key Stage 4 - GCSE Food Preparation and Nutrition
During Key Stage 4 pupils have the opportunity to study for the new WJEC GCSE Food Preparation and Nutrition GCSE qualification.
This course will give pupils the opportunity 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
In Year 10, within each term will include:
A 2 week “refresher” period at the beginning of year 10, term 1, where a recap with learners the key principles of nutrition and good health / food science / food hygiene and safety. Within the GCSE Food Preparation and Nutrition specification, Learner skills and knowledge developed at KS3 will enhance the key elements taught in Year 10.
Prior learning at KS3 is paramount to ensure all aspects of this specification- The KS3 curriculum is structured to prepare learners for GCSE Food Preparation and Nutrition.
- 4 weeks of commodity based theory and practical sessions
- 1 week of NEA Assessment 1 focus and practise on the key elements of practical and theory based briefs.
- 1 week of general nutrition and diet theory and a linked practical (with associated written work in preparation for NEA Assessment 2)
- In year 10, after 24 weeks of teaching, the basics for each Commodity group will be covered.
In Year 11, building up on prior learning in Year 10 within each term, the time is allocated to both NEA tasks and examination revision.
The remainder of the year will be focusing on specific areas the learners will need to improve on. This could include practical skills, how to conduct and write up NEA’s, exam question technique, planning diets, end of term tests etc.
The GCSE Food Preparation and Nutrition has two practical assessments, which account for 50% of the marks and a written exam for the remaining 50% of the marks.
Assessment 1:The food investigation assessment: time allocated up to 8 hrs.
A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and the cooking of food.
Assessment 2: The food preparation assessment: time allocated up to 12 hrs.
Prepare, cook and present menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Both assessments will be based on a choice of tasks released each year by the awarding body.
Written Exam: 1 hr 45 mins = 50% - Content includes:
- Section A= Questions based on stimulus material.
- Section B= Structured, short and extended response questions to assess content related to food preparation and nutrition.
(Reviewed September 2018)