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

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

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