HONITON COMMUNITY COLLEGE
"Success for All"
Commitment Challenge Collaboration
Food & Nutrition
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.
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.
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.
Year 9 is a predominatly practical year where students look at starting to build high skills and work towards creating an afternoon tea at the end of the year.
IN year 10 6 modules covered:
Fruit and vegetables
Cereals and staples
Meat, fish, poultry, eggs
Fats, oils and sugars
Peas, beans, lentils, nuts
There are practical’s most weeks which look at building in high skills including filleting fish, deboning chicken and working with choux pastry.
Year 11 is predominantly focused on coursework where students will carry out a scientific food investigation. The second coursework leads to students cooking 3 dishes in 3 hours based on a research project on cultural or regional food or a dietary need.