Why choose Food Preparation & Nutrition?
Food Preparation & Nutrition is an inspiring, practical and creative subject that equips students with an essential life skill. Through a combination of practical cooking experiences and nutritional understanding, students develop the knowledge and skills needed to prepare healthy, balanced meals and make informed food choices throughout their lives. Students learn about healthy eating, nutrition, food science, food safety and hygiene, while developing a range of practical cooking techniques. They gain an understanding of where food comes from, how ingredients work together, and the impact that food choices can have on health, well-being and the environment. Food Preparation & Nutrition encourages students to become independent, resourceful and confident learners. By exploring a variety of cuisines, cultures and dietary needs, students develop creativity, problem-solving skills and an appreciation of food from around the world. High-quality Food Preparation & Nutrition education helps students lead healthy lifestyles and prepares them for further study and future careers within the food, hospitality and health sectors. The curriculum for Food Preparation & Nutrition aims to ensure that all students:
- Understand and apply the principles of nutrition and healthy eating
- Become competent in a range of cooking techniques, including selecting and preparing ingredients safely and hygienically
- Understand the source, seasonality and characteristics of a broad range of ingredients
Food Preparation & Nutrition Curriculum Overview
Please click the year group and half-term to view additional information.
| Term 1 - 8 weeks |
| Knowledge |
| Look at diet health and nutrition - what is a healthy diet, macronutrients - protein, fats and carbohydrates. Also look at the macronutrients as via their functions in practical work. PRACTICAL WORK - development of the range of skills needed for year 11, including meat handling, shortcrust pastry and uniformity and piping |
| Skills / application of knowledge |
| Teach, apply and examine the major nutrients, protein, fats and carbohydrates. Practical applications of functions, for example, making mayonnaise, gelatinised white sauces and shortcrust pastry. |
| Links to prior learning |
| Development of skills in KS3. Development of skills as students move through year 10 and repllied |
| Assessment |
| Practical work is examined after every practical lesson. Written work is assessed via formative and summative assessment |
| Term 2 - 7 weeks |
| Knowledge |
| Complete all aspects of diet, health and nutrition including diet through life and dietary related illnesses. PRACTICAL WORK. Continuation of practical skills needed selecting own recipes. |
| Skills / application of knowledge |
| Written exam of learning. Practical exam - Selecting a recipe using the skills developed in year 10 |
| Links to prior learning |
| Building on learning in KS3 and building on learning in year 10 |
| Assessment |
| Written exam and practical exam. Formative assessment throughout including practice exam questions |
| Term 3 - 6 weeks |
| Knowledge |
| Complete outstanding work and then complete an practice NEA1 which uses the food science knowledge |
| Skills / application of knowledge |
| Complete an NEA1 style project |
| Links to prior learning |
| NEA1 uses many of the skills developed in term 1 and term 2 |
| Assessment |
| NEA1 will be assessed |
| Term 4 - 7 weeks |
| Knowledge |
| Focus on food safety. Practical work includes dough - pasta and enriched bread |
| Skills / application of knowledge |
| How to make food safely, including 4Cs, temperatures, microorganisms. Practical work continues to focus on skills needed for success in year 11 |
| Links to prior learning |
| Students will have applied their own knowledge of food safety throughout KS3 and year 10. Practical work develops on dough already made |
| Assessment |
| Practical work is examined after every practical lesson. Written work is assessed via formative and summative assessment |
| Term 5 - 7 weeks |
| Knowledge |
| Focus on food choices. . Practical work is focused on completing skills practical work needed for year 11. Practical exam also compelted |
| Skills / application of knowledge |
| Why we choose the food we eat and the influences on our food choices, including religion, morals and ethics. Also looks at marketing and advertising and why we select certain foods. Make rolled out biscuits and complete a practical exam |
| Links to prior learning |
| Continue to build on learning developed in year 10. Food choices is the focus of year 9. Practical work develops on prior learning and completes the missing skills needed this year. |
| Assessment |
| Practical exam and written exam. Practical work is examined after every lesson. Written work includes formative assessments throughout the learning |
| Term 6 - 6 weeks |
| Knowledge |
| Food provenance - practical work is focused on year 11 - selecting your own dishes. Students complete a written and a practical exam as well as a practice NEA2 |
| Skills / application of knowledge |
| What are the different aspect of food provenance including local and international foods and food production. Revision of all learning |
| Links to prior learning |
| This term pulls all the learning together. Students will use all prior learning via the exams and the NEA2 practice |
| Assessment |
| Students will complete an end of year practical exam and and an end of year written exam. Studnets will also be assessed via their NEA2 practice papers |