Food Preparation and Nutrition

KS3

Rationale:

“Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.”

 Food is a vital part of our daily lives and is essential for life. As our pupils 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. At St Peter’s, pupils will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.

 

Intent:

Food and Nutrition at St Peter’s will equip pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage pupils 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.

Through food and nutrition, pupils will:

  • 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.

 

Implementation:

Food allows pupils to combine both academic and practical knowledge and skills in a variety of media. It allows pupils to work both individually, in pairs and in groups to achieve the required outcome in response to a particular need or opportunity.

Food in years 7-9 is made up of a number of topics that cover for year 7; hazards and equipment, health eating, food provenance and family meals and cake making methods and functions of ingredients. Year 8; diet and health, family meals, and macronutrients. Year 9; making choices, food science, healthy eating and cookery, dietary needs and presentation and technical skills.

This curriculum has been designed to develop the knowledge and understanding related to a range skills and techniques. There is the opportunity to learn about issues related to nutrition, food safety and special diets. Embedded within the curriculum are links with literacy, numeracy and science.  These are implemented through learners developing skills such as measuring, timing, glossary terms, scientific baking processes and definitions, vital for everyday tasks.

 

Impact:

Cooking and healthy eating is an important life skill and Food is focussed on preparing healthy dishes safely and hygienically. Pupils will explore healthy eating and balanced diets and will learn about nutritional needs of different groups in society. 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 affordably and well, now and in later life.

By the end of the academic Year, pupils will have developed a robust knowledge of the various topics that Food covers. This will be evident in their classroom books and also the meals they prepare in the kitchen. They will have built up a good knowledge of the Science that goes into cooking ready for if they choose to move in to KS4 and the GCSE Food Preparation and Nutrition. The student’s will have developed and built up resilience though out KS3, by regularly challenging themselves both in and out of the classroom.

 

 

KS4

 

Rationale:

 

The hospitality and catering sector includes all businesses that provide food, beverages, and/or accommodation services. This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success. According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group.

GCSE Food Preparation and Nutrition at St Peter’s has been designed to support pupils who want to learn about this sector and the potential it can offer them for their careers or further study. Employment in this sector can range from waiting staff, catering assistants to chefs in this country, in the forces, hotel and bar managers, food technologists in food manufacturing, food nutritionists and many more.  All of these roles require further education and training either through apprenticeships or further and higher education.

 

Intent:

As part of their work with food, pupils are 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. At St. Peter’s through a variety of creative and practical activities, pupils are taught the knowledge, understanding and skills needed to engage in an iterative process of planning, preparing and presenting. At Key Stage 4, we intend to further equip our pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. We encourage learners to cook and make informed decisions as well as develop life skills that enable learners to feed themselves and others affordably, now and in later life. We do this through the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. In addition, pupils develop an understanding of the huge challenges that we face globally to supply the world with nutritious and safe food. The curriculum ensures that pupils can actively contribute to creating a healthier society and improving the nation’s cooking skills. It also sets some learners on the path to careers in the food industry.

 

Implementation:

Food Preparation and Nutrition equips pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages pupils 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 curriculum has been designed to create a balance between practical and theoretical knowledge and understanding.

There are six areas of content:

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Pupils will look at each of these areas in detail throughout year 10, and then bring them all together in their year 11 year for the NEA tasks.

 

Impact:

By studying food preparation and nutrition pupils 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.

Food preparation and nutrition is a popular lesson which allows for all pupils to learn and develop transferable life skills to be used both in and out of school. The GCSE Food Nutrition and Preparation specification ensures that pupils increase skills not only in food but across the curriculum particularly Science, Maths and English. Pupils will be monitored throughout each topic and practical skills are tested on a regular basis to ensure all pupils are making the maximum amount of progress possible. Accreditation is accessible to all pupils and has proven invaluable as many of our pupils find use for their qualification in further education and training.