- Learning at Crawshaw
- Year 11 Revision
- The Crawshaw Curriculum
- Personal Development
- Subjects
- Homework/Independent learning
- Remote learning
- Exams Information
- Learning Resource Centre
- Post 16 Provision
- Future Ready/CEIAG
FBV in Food and Nutrition
DEMOCRACY
Pupils are involved in deciding menus for practical cooking lessons or group projects. This can be done through voting or class discussions where everyone's opinion is valued. Students might work in teams to prepare meals, and they can democratically allocate roles such as chef, sous-chef, or clean-up crew, learning to balance leadership and participation. Discussions on food-related topics like ethical eating, sustainability, or the benefits of organic vs non-organic food allow students to engage in democratic dialogue where all opinions are heard.
RULE OF LAW
Pupils learn about food safety regulations, like those set out by the Food Standards Agency (FSA). They must follow strict guidelines for handling food, such as cleaning, separating, cooking, and chilling to prevent contamination. Students are taught about the legal requirements for working safely with kitchen equipment, following rules to avoid accidents, and the consequences of not adhering to them. Students learn about the importance of nutritional information on food labels and government guidelines for healthy eating (like the Eatwell Guide).
MUTUAL RESPECT
When cooking in groups, students must respect each other’s ideas, contributions, and abilities, fostering a respectful and cooperative learning environment. The curriculum often includes lessons on the cultural significance of food from different parts of the world, encouraging students to respect different food traditions and the reasons why people may choose certain diets. When students evaluate each other’s dishes or work, they are taught to give respectful and constructive criticism, promoting a positive and respectful atmosphere.
INDIVIDUAL LIBERTY
Pupils are given the opportunity to express their preferences when selecting ingredients or recipes, promoting an understanding that people can make different dietary choices based on health, religion, ethics, or taste. Students are encouraged to experiment with their own recipes, allowing them the freedom to be creative and responsible for their own outcomes, developing their confidence in making culinary decisions. Students explore various diets, such as vegetarianism, veganism, or gluten-free diets, promoting the idea that everyone has the freedom to follow a diet that suits their beliefs or health requirements.
TOLERANCE OF THOSE OF DIFFERENT FAITHS & BELIEFS
Students learn about different religions' food rules, such as halal in Islam, kosher in Judaism, vegetarianism in Hinduism, and fasting in various faiths. This fosters an understanding of why people may have specific dietary needs or restrictions. By cooking dishes from various cultures, students gain an appreciation for global diversity and tolerance for food practices that may differ from their own. Exploring how food plays a role in religious and cultural celebrations, like Ramadan, Passover, or Christmas, allows students to understand and respect the role of food in different traditions.
- Learning at Crawshaw
- Year 11 Revision
- The Crawshaw Curriculum
- Personal Development
- Subjects
- Homework/Independent learning
- Remote learning
- Exams Information
- Learning Resource Centre
- Post 16 Provision
- Future Ready/CEIAG