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Food & Nutrition

Food and nutrition website bannerGBHS Students Study Food & Nutrition to… 

  • Build the capacity to feed themselves and their families, now and later in life, affordably and well by preparing healthy foods and meals which they enjoy. 

  • Develop a love of cooking and create opportunities to express creativity. 

  • Recognise poor food choices and resist them: challenging the growing rates of obesity and malnutrition. 

  • Build their capacity to act as agents for change; creating opportunities to extend their knowledge to families and communities. 

  • Enable them to make informed decisions about a range of further learning opportunities and career pathways. 

  • Appreciate the benefits of team working and the development of resilience and problem-solving capabilities. 

Transferable Skills

  • Problem Solving 

  • Time Management 

  • Ability to Plan 

  • Meet Deadlines 

  • Organisation  

  • Multitasking 

  • Personal Motivation 

  • Negotiating 

  • Research Skills 

  • Written Communication 

  • Technical Skills 

  • Information Technology Skills 

  • Expressing Ideas 

  • Communication 

  • Teamwork 

Key Stage 3

Food and Nutrition is taught to all key stage 3 students. 

In Year 7 students learn about where food comes from, they will consider ‘Food Provenance’ and ‘Food origins’ understanding what is ‘Fair trade’ and ‘Organic’ when purchasing foods. They will learn how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.  They will make a variety of dishes such as a fruit salad, toasted snack, mini fruit cakes, ragu sauce and breakfast muffins. They will learn about the importance of evaluating their work taking into account their own views and the views of others.  From this they will be able to suggest improvements to their practical work. 

In Year 8 students to learn how to cook a range of dishes safely and hygienically. They will deepen their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste. They will develop their time planning skills and become more efficient with time and resources. Dishes made will include savoury rice, mini carrot cakes, pizza, vegetable frittata and turkey burgers. 

In Year 9 students learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition taking into consideration factors which influence food choice such as special dietary needs and food allergies. They will explore the chemical and functional properties of ingredients looking in particular at how raising agents work in baked products.  Pupils will look at British cuisine and how the impact of international cuisine is changing traditional British dishes. 

Dishes made will include herby toad in the hole, penne florentine, chicken goujons, chicken fajitas, Dutch apple cake, cheese straws and a choice from a range of traditional afternoon tea recipes and multicultural recipes. 

At Key stage 3 students will usually follow a fortnightly routine where one lesson is a teacher or student led demonstration accompanied by written work to help embed their learning and the second lesson is an opportunity for pupils to make the product for themselves. Homework will be set to reinforce pupils learning or it may take the form of preparation for the practical lesson. 

In our experience pupils really enjoy sharing the dishes that they have made with their families and friends and so homework may sometimes take the form of an evaluation activity. 

The recipes for Key stage 3 pupils are carefully selected so a wider range of skills are developed and so that progression can be made from Year 7 to Year 9. Pupils will always be given advance warning of what ingredients they will need to bring to the lesson. We are mindful that ingredients can be expensive and remind pupils that they should make wise choices when asking for ingredients from home. We encourage pupils to make smaller amounts wherever possible and to take care to not waste food. 

Textiles Technology is taught to Year 7 and 8 students. 

In Year 7 pupils make a felt mouse, through this project they learn about safe use of textile equipment, they demonstrate some design skills with consideration given for colour and embellishment of their finished product.   

In Year 8 pupils design and make a felt bookmark that is used to promote the whole school reading initiative known as DEAR – Drop Everything And Read.  Pupils work through the design process looking for inspiration from a variety of sources. They demonstrate their sewing skills, creating a finished product which is then evaluated for creativity and fitness for purpose. Pupils also learn about fibres and fabrics. 

Key Stage 4

At Key Stage 4 we offer AQA GCSE Food Preparation and Nutrition. 

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. 

Food preparation skills are integrated into five core topics: 

1. Food, nutrition and health 

2. Food science 

3. Food safety 

4. Food choice 

5. Food provenance. 

At Key Stage 4 students opting for GCSE Food Preparation and Nutrition, spend approximately 60% of their lesson time involved in practical activities. They work to perfect their existing skill and develop the ability to make more advanced and complex dishes. students are expected to demonstrate a wider range of skills along with an excellent understanding of and the practical implementation of the principles of food safety, and health and safety. Dishes such as Normandy Apple Flan, Chelsea Buns, Fish Pie, Shepherd’s Pie, Lasagne, Bakewell Tart, Meringues, Béchamel Sauce, and Profiteroles may be made by our students.  

Assessment for GCSE Food Preparation and Nutrition 

In Year 11 pupils will complete Non-Exam Assessment which will be worth 50% of the final GCSE grade.  The Non-Exam Assessment is made up of two distinct tasks: 

1.       The Food Investigation task is worth 15% of the GCSE grade 

2.       The Food Preparation task is worth 35% of the GCSE grade 

The tasks allow pupils to show their knowledge and understanding of nutrition, food science, food safety, food choice and food provenance. However, the most significant part of Non-Exam Assessment is the opportunity provided for pupils to showcase their practical cooking skills and their knowledge and understanding of ingredients, cooking and processes. 

At the end of the course pupils will take a written examination which lasts for 1 hour and 45 minutes. It is designed to give pupils the chance to demonstrate, apply, analyse and evaluate different aspects of nutrition, food cooking and preparation.  The written examination will be worth 50% of the final GCSE grade. 

Social, Moral, Spiritual and Cultural Development

Students understand each other’s needs. 

Students know that it is a positive gesture to share resources and ingredients and frequently show generosity to others by sharing ingredients that they have brought from home and offer peer support to pupils who find a particular activity challenging.  They demonstrate a clear understanding of safe working and are conscious of the potential hazards and their responsibility to themselves and others. 
In Food and Nutrition students are encouraged to use a wide range of ingredients looking at the dietary needs of themselves and others. They understand the importance of designing to meet a special dietary need such as vegetarianism and the moral and ethical reason why individuals choose this lifestyle. 

At KS3 students are encouraged to explore ways to modify basic recipes such as pizza, pasta bake or curry to accommodate the special need. They look at factors which have influenced the flavours of British cuisine and the wealth of multicultural influences that exist in our communities today. Students design and make dishes with a typically Italian theme using the flavours commonly associated with Mediterranean foods. Pupils identify and use spices to create popular healthy main course dishes.   

Pupils are encouraged to understand the origins of food and that many of the ingredients they will use during lessons are imported or may travel long distances to supermarkets. We encourage pupils to purchase locally produced foods. We appreciate that it is important for pupils to recognise the terms: transport costs, sustainability, religious and cultural preferences, Genetically Modified (GM) foods, organic and free-range foods, Fair-trade, farm assured. 

Beyond the Classroom

The subject promotes opportunities for students to engage further and develop skills with food preparation across the school with challenges such as the ‘Inter House Bake Off’ and Christmas cooking competitions  

Food & Nutrition will develop understanding of the different aspirational career opportunities available in the food and catering sector. Displays of possible careers and career opportunities are promoted at options evening and open evenings  

The subject aims to encourage a range of employers to visit the department to run active and aspirational engaging cooking and theory-based workshops for example, Royal Marines RM Eat Programme, Taste of Game and Fun:) Healthy Chinese Cuisine ambassadors.