Food Preparation and Nutrition allows pupils to explore their creativity using a range of materials and techniques. Pupils are taught how to become confident in a range of cooking processes such as selecting and preparing ingredients, using utensils and electrical equipment and how to adapt recipes.

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Pupils are taught the importance of healthy eating and the principles of nutrition, health safety and hygiene and the function of ingredients.  Making a range of predominately savoury dishes focussed around family meals, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.

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KS3

In year 7 students focus on learning the basics techniques of cookery and health, safety and hygiene. There is a focus on the basics of nutrition, exploring healthy eating and how to eat a balanced diet.

 

In year 8 students focus on cooking a variety of cultural foods which incorporates how to handle and safely cook meat and encourages students to explore new tastes and textures.

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Year 9 is predominantly a practical year where students look at starting to build high skills and work towards creating a dish that meets specific dietary needs.​

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KS4

During year 10, students are preparing to take their GCSE. There are many practicals involved including filleting fish, deboning chicken and working with choux pastry, in order to learn the high end skills required for GCSE. These practical’s work alongside the modules that are needed for the GCSE coursework and exam:

In year 10 there are 6 modules that are covered:

• Food Nutrition and Health

• Food Science

• Food Safety

• Food Choice

• Food provenance

 

Year 11 has two pieces of coursework and an exam. The first piece of coursework is a food science investigation. The second piece of coursework leads to students developing and designing 3 dishes in three hours based on research to a specific specification.