In the Food and Nutrition department, we aim to stimulate pupils' interest, creativity and foster a love of food through practical and theory lessons. The National Curriculum states: “As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. 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.”

 

Year 7

Pupils study Food and Nutrition for half of the academic year, as part of their Technology rotation.

Across 3 terms, students will take part in theory and practical lessons: theoretical knowledge will be applied in practical lessons.

In theory lessons, Year 7 students will learn about the basics of food hygiene and safety, spotting and addressing hazards in the kitchen, personal hygiene when handling food, weighing and measuring, using the cooker, heat transfer and healthy eating guidance.

In practical lessons, Year 7 students will prepare and cook a range of savoury and sweet dishes. Each practical lesson will have an emphasis on developing a range of practical skills, including knife skills and cutting techniques, weighing and measuring, using different parts of the cooker, rubbing in, forming a dough and making sauces. A selection of cooking methods will be explored across the practical’s undertaken. Dishes made include fruit salad, pizza muffin, scones, fruit crumble and tomato pasta.

Assessment

Pupils are assessed using both written and practical assessment. Year 7 complete a baseline test at the start of their rotation. Throughout the rotation a practical skills assessment will be undertaken. At the end of the rotation, students will undertake a written assessment.

 

Year 8

Pupils study Food and Nutrition for half of the academic year, as part of their Technology rotation.

Across 3 terms, students will take part in theory and practical lessons: theoretical knowledge will be applied in practical lessons.

In theory lessons, Year 8 students will learn about the basics of food hygiene and safety, personal hygiene when handling food, temperature control, food poisoning, healthy eating guidance, and the food science/provenance of bread.

In practical lessons, Year 8 students will prepare and cook a range of savoury and sweet dishes. Each practical lesson will have an emphasis on developing a range of practical skills, including knife skills and cutting techniques, weighing and measuring, using different parts of the cooker, making sauces, forming, rolling and shaping pastry, forming, kneading and shaping bread. A selection of cooking methods will be explored across the practical’s undertaken. Dishes made include chilli con carne, chicken curry, jam tarts, bread rolls, and pizza.

Assessment

Pupils are assessed using both written and practical assessment. Year 7 complete a baseline test at the start of their rotation. Throughout the rotation a practical skills assessment will be undertaken. At the end of the rotation, students will undertake a written assessment.

 

What will I gain from studying Food and Nutrition?

By studying Food and Nutrition, from Year 7 onwards, pupils will have the opportunity to develop skills for life. Practically, students will be able to build a range cookery skills and independence in the kitchen, allowing them to be able to feed themselves, and others, throughout their lives. Students will also gain the knowledge and ability to make informed choices linked to nutrition, diet, health and provenance of ingredients. A range of personal skills are also developed within the subject including problem solving, communication, time-management, independence and adaptability.

 

Pathways this course can lead to

· Year 9 Food and Nutrition Enrichment

· Year 9 Food and Nutrition Foundation – tailored to those students who wish to study GCSE Food Preparation and Nutrition in year 10/11

· BTEC Level 1/2 Award in Home Cooking Skills

· AQA GCSE Food Preparation and Nutrition

· WJEC Level 3 Food Science and Nutrition

 

Extra curricular opportunities

Pupils who have a flare for cookery are encouraged to apply for the annual ‘Kent Cooks’ competition.