In Years 7 and 8, learners will be part of a carousel where they will study Design & Technology along with Food Preparation & Nutrition. In Food Preparation and Nutrition, learners will be taught a variety of practical skills using a range of materials based on the Eatwell Guide, such as staple foods, fruits and vegetables, beans, pulses, fish, eggs, meat and other proteins, dairy and alternatives.
Yrs.9,10 and 11
We are currently delivering the new Food Preparation and Nutrition at GCSE to our Year 9 and 10 learners. The new course equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
By studying food preparation and nutrition learners will:
- be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
- develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
- understand the relationship between diet, nutrition and health, including the physiological effects of poor diet and health
- understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
- demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
When learners study Food Preparation and Nutrition, they will be required to bring in ingredients as specified by their teacher.
Exam boards : Food Technology WJEC Eduqas (Welsh Board)
This GCSE is constructed of 50% Controlled Assessment and 50% Examination.
How Learners are assessed?
In Yrs 7-8 our learners are assessed using ‘doddle’ which generates a 9-1 grade. Learners will need to meet the assessment criteria for each carousel and will be given support/guidance in order for them to meet their Minimum Target Level. In Yrs 9, 10 and 11, learners will be graded by using the 9-1 grading system. These will be based on learners completing end of topic tests and teacher assessment.
In Yrs 7-8 learners are given homework diaries to complete and the teacher will explain the homework in class. GCSE learners are given homework affiliated to the topic which they are studying.
All homework can be viewed on ‘show my home’.
Revision, Intervention and Enrichment
GCSE Food Preparation and Nutrition has a 1 hour ‘After School Club’ to support our learners in completing their controlled assessment task. We also have visiting chefs and competitions to support our learners across all key stages in Food & Nutrition.