Food Preparation and Nutrition
Food Preparation & Nutrition Subject Staff
| Mr Lewis | Head of Food and Nutrition |
| Mrs Wiggins | Teacher of Food and Nutrition |
Statement of Intent
Food Technology / Food Preparation and Nutrition is a valuable and enriching subject within today’s society providing deep knowledge and skills for all. It enables students to be successful by drawing upon knowledge learned across the curriculum so they can actively contribute to the creativity, culture, diversity, health and wellbeing of themselves, their community and the world in which they live.
The curriculum has been designed and sequenced enabling students to build their knowledge and skills with logical and systematic progression. This allows our students to embed key concepts in their long-term memory and apply them fluently.
Key themes in the food technology curriculum align with the national curriculum, emphasizing food, nutrition and health, and food safety and hygiene. Additionally, the curriculum covers food and lifestyle, food and the environment, and food science and the industry, forming its theoretical foundation.
Practical elements of the curriculum demonstrate a high level of competence allowing the students to consolidate the learning that underpins key food preparation and nutrition processes and the implementation of accurate food safety and hygiene practices. Students are able to recognise a wide range of factors involved in food choice, and religion, and society ensuring students are able to promote and apply the principles of nutrition and make informed food choices to achieve a healthy, balanced diet.
Feedback, retrieval practice and assessment are embedded across the curriculum. Students have a clear recognition of where to use materials, skills and knowledge to realise solutions for a wide range of problems, promoting confidence, autonomy and resilience.
Reading is prioritized across the curriculum, incorporating current affairs in food education, academic texts, and journal articles. Teaching and learning strategies, such as the use of Frayer Models, will enable students to understand and apply key terminology effectively.
The food and nutrition curriculum encompasses cultural capital by integrating themes such as food choices, employment, and careers. These themes ensure students develop an open-minded and respectful understanding of the diverse characteristics, cultures, and religions of others. By exploring how cultural background influences food preferences and practices, and examining the global food industry and its career opportunities, students are encouraged to appreciate and respect the rich tapestry of cultural diversity in society.
There will be opportunities to draw upon and use their knowledge and skills from a wide range of other disciplines from across the school to give their learning purpose and relevance and enable thorough reflection of their work.
