Food Preparation and Nutrition
Food Preparation & Nutrition Subject Staff
| Mr Lewis | Head of Food and Nutrition |
| Mrs Wiggins | Teacher of Food and Nutrition |
Subject Overview
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.
Practical elements of the curriculum demonstrate a high level of competence allowing the students to consolidate their 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, culture 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.
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.
Key Stage 3
Year 7 and 8
In Year 7 and Year 8 students receive an in-depth curriculum over the two years with a focus around food, nutrition and health, and food safety, including areas reaching into food science and food choices. Food and Nutrition is an exciting opportunity for students to develop a repertoire of practical skills, all of which are underpinned with key theoretical principles. The curriculum aims to provide opportunities for students to engage with extra-curricular activities, to ensure the students gain confidence and enjoyment whilst becoming competent in a range of cooking techniques.
Year 9
In Year 9, students select Food Preparation and Nutrition as an experience year which focusses on the commodities of food. Within the Year 9 curriculum, students have the opportunities to explore an in-depth analysis of various different food commodities, including fruit and vegetables; meat, fish and eggs; dairy and alternatives; fat and oils; cereal, grains and dried ingredients. Alongside the practical elements, students also receive key theoretical underpinnings which acknowledge food security and sustainability, food miles and the environment, and food science.
Key Stage 4
Year 10 and Year 11
At Key Stage 4, students’ study AQA Food Preparation and Nutrition. Year 10 students explore key theoretical principles around food, nutrition and health; food safety; food choice; food provenance and food science. In addition, students continue to develop confidence across key technical practical skills which enables the students to develop autonomy within the food preparation space.
In Year 11, students will complete two non-examination assessments (NEA’s) both of which are externally examined. Initially, students will complete NEA 1 with a focus around the working characteristics and functionality of ingredients to a given brief. Students will need to produce a written or electronic report to discern the finding of their investigational practice, all of which is evidenced in their report. In addition, students then complete NEA 2 with a focus around food preparation skills to a given brief. Students will produce a written or electronic report to scrutinize nutrition, sensory analysis, cost and food provenance. Combined, both documents are awarded 50% of the overall assessment.
Furthermore, food preparation and nutrition students will also complete a written assessment which completed the additional 50% assessment criteria. The written assessment will acknowledge the key learning material across the curriculum including food, nutrition and health; food safety; food choice; food provenance and food science.