Food and Nutrition

Offering Food and Nutrition lessons throughout years 7 and 8 ensures that all our students receive a solid foundation in nutrition, hygiene and food preparation skills to enable them to make healthy, informed food choices.

Schemes of learning have been carefully designed to enable students to develop into healthy, food conscious young adults who can make good decisions about the food and drinks they consume.

In Year 7, students develop the fundamental skills needed to work safely and confidently in the kitchen. They learn about food hygiene and safety, healthy eating through the Eatwell Guide, where food comes from, seasonality, and the hospitality and catering industry. Through a range of practical activities, students develop key food preparation skills, including knife skills, weighing and measuring, and basic cooking techniques. Practical dishes include Fruit Fusion, Pizza Toasts, Blueberry Muffins, Pasta Bake, Frittata, Chicken Goujons, Cheese Scones, Macaroni Cheese, Stir Fry and Fajitas, helping students build confidence and independence in a variety of cooking methods.

In Year 8, students build on the practical skills and knowledge developed in Year 7, exploring more complex cooking techniques and a deeper understanding of nutrition. They study proteins, carbohydrates, fats, vitamins, minerals, nutritional deficiencies, alternative protein sources, sustainability, Fairtrade, body image, and dairy and non-dairy alternatives. Students also develop their sensory analysis skills and consider ethical and environmental issues linked to food choices. Through a variety of practical activities, including Vegetable Samosas, Focaccia Pizza, Chow Mein, Sweet and Sour Chicken, Fish Cakes, Low-Fat Curry, Breadmaking, Chocolate Brownies, Fruit Tart and Pineapple Upside-Down Cake, students further develop their independence, creativity and confidence in the kitchen. Competitive Chef de Partie and Head Chef challenges encourage teamwork, planning and advanced practical skills.

Practical work is assessed on hygiene, preparation, cooking skills and presentation. Students receive feedback on practical dishes at emerging, developing, secure and exceeding.

Theoretical work is assessed through termly written assessments.

Level 1/2 Vocational Award Hospitality and Catering (Technical Award)

This subject supports students who want to learn about this vocational sector and the potential it can offer them for their careers or further study in the Food or Hospitality and Catering industries.

It provides a foundation for further study, giving students a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

In year 9, students focus on the use of food commodities and nutrition, whilst developing their practical and presentation skills. As they progress into year 10, learning focuses on the hospitality and catering industry, including hygiene, food providers, sustainability and job roles, whilst continuing to develop practically.  An external exam in year 11 will test their understanding of the industry. In year 11, students will also focus on a brief to design two courses suitable to the requirements laid out in the brief. This will culminate in a three-hour practical exam, where students will prepare, cook and present their dishes, utilising the skills they have developed over the course.

In year 11, students a 12-hour controlled assessment, which includes the three-hour practical assessment, as well as a written exam in the summer series. Controlled assessment is worth 60% of the final grade, with the remaining 40% from the exam.

All work is assessed on a vocational scale of level 1 pass, merit or distinction and level 2 pass, merit or distinction.