Food and Nutrition

Whilst studying Food and Nutrition students learn to:

  • Make healthy food choices and are given sound grounding in nutrition and current dietary needs
  • Develop good organisational skills and the efficient use of time
  • Work safely and follow good hygiene practices
  • Foster innovation, originality and creativity

Key Stage 3 (Years 7-9)

Year 7 pupils learn to use the Food and Nutrition room, its equipment and tools with safety and efficiency.  They develop practical skills through the preparation and cooking of food to make a range of simple dishes.
Areas of study:

  • Safety & Hygiene
  • Equipment / Tools
  • The Cooker, Microwave           
        

In year 8 practical designing and making skills are further developed by working with food to produce more complex dishes.  Individual creativity is encouraged.  The use of electrical equipment is introduced and pupils are encouraged to become more self-reliant.
Areas of study:

  • Safety & Hygiene
  • Equipment / Tools
  • Healthy Eating & Nutrition
  • Planning and making healthy food products

In year 9 practical designing and making skills are developed to a higher standard through clearer knowledge and understanding of processes and techniques used when working with food. Organisation

and efficiency is encouraged in practical work and pupils evaluate technological developments in food products.

Areas of study:

  • Safety & Hygiene
  • Equipment / Tools
  • International Cookery
  • Links with Healthy Eating & Nutrition
  • Planning and making healthy International Food Products
  • Sensory Analysis

Key Stage 4 (GCSE)

In 2015 the girls achieved:

  • 100% A* - B grades at GSCE

From September 2016 the department will be using the NEW AQA GCSE Food Preparation and Nutrition.
Pupils study five modules culminating in an examination worth 50% of the final GCSE grade at the end of Year 11. The modules covered include:

  • Food, Nutrition and Health
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance

In the Spring Term of Year 10, pupils complete a Controlled Assessment Food Investigation which is worth 15% of the GCSE. An example of which is: ‘Investigate what type of flour is best for bread making’.

In the Spring Term of year 11 pupils complete a Food Preparation Assessment worth 35% of the GCSE. An example of which is: Plan, prepare, cook and present a range of dishes, using a variety of skills, which would be suitable for vegetarians. Present three final dishes.


Extension activities are offered to the GCSE girls:            

  • Year 10 – Rotary Chef Competition
  • Year 11 – Make it with Mince Competition

Key Stage 5 (AS/A Level)

Board: OCR

 

Course Aim

To develop a greater understanding and awareness of Home Economics through the study of technology, consumer issues, human need, society and health, nutrition and the preparation of food.

Course Details

The course consists of 4 units with Unit 1 and Unit 2 examined in June of Year 12 for AS.  A further two A2 units, Unit 3 completed during the Summer Term of Year 12 and the first half of the Winter Term in Year 13 and Unit 4 examined in June of Year 13.

Unit Titles

Examination

Weighting

 

 

AS

A Level

 

1 Society and  Health

 

AS

 

1 hr 30 min

 

50%

 

25%

2 Resource Management

AS

1 hr 30 min

50%

25%

3 Coursework Investigation

A2

 

 

25%

4  Nutrition and Food Production     

A2

1 hr 30 min

 

25%

AS Course Outline - 50%

The AS consists of Units 1 and 2 and counts for 50% of the full A Level.

A2 A Level Course Outline 50%

Consists of two Units 3 and 4.  Unit 3 is an investigation.  Together with Units 1 and 2 these comprise the units needed for the full A Level.

Coursework Investigation Requirements

Unit 3 (25% of A Level)

This is an in depth study for the full A Level course on an area of particular interest to the candidate.  The final submission will be of about 3,000 words.  The work will involve practical, experimental and in depth written work, following a Food, Nutrition and Health theme.

Entry Requirements

Grade B or above at GCSE Home Economics: Food & Nutrition

Useful Study Skills

An ability to be analytical and evaluative in the work you do.  To be able to present work creatively, clearly and accurately.  Good ICT skills are very valuable especially for the coursework investigation.

An enjoyment of practical cooking skills and a creative flair for the presentation of food are very important.  An interest in health and our world today, such as reading a daily newspaper.

Teaching Approach

A variety of teaching methods are used to deliver this course including traditional; learning through practical work and experience, independent study and discussion.  Some lessons make use of the ICT Suite.

Homework may involve research, reading, essays, practical work, analysis of results to draw conclusions and inform decisions.

Careers and Support Subjects

There are many career opportunities for students with these qualifications.  The Food Industry is a major employer in the UK.  Careers might include:

  • Dietician in a hospital or health centre
  • Home Economist for a retailer, international food company or publisher
  • Hotel and Catering Management
  • Product testing and development/research
  • Hospitality Management
  • Food Technology
  • Nutritional Science
  • Sports Science and Diet
  • Consumer Protection

Other career areas closely linked to Home Economics include nursing, physiotherapy, education and human resources.

A wide variety of further education courses are available including:

Food Science, Food Technology, Environmental Health, Biotechnology, Food Economics & Marketing, Food Manufacture, Nutrition & Dietetics, Food & European Studies, Hospitality Management, Home Economics and Consumer Studies.

Complementary A Levels

English, Geography, Biology, Chemistry, Business Studies, Economics, Statistics, Art, Sports Science, History.

Progression to A2 is contingent on achieving grade C or above at AS level and behaviour, attendance and punctuality records will also be taken into consideration.