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CEO: Mrs G Coffey OBE

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Food and Nutrition

Key Stage 3

Food Preparation and Nutrition.

All of the KS3 Food groups will work on two cooking projects concurrently, on a rotational basis. The second project is the Great British Bake Off for all students but they make different sweet and savoury dishes per year group based on their cooking schedule.

Year 7.

­­­­­Healthy Eating Project.

Students begin the the project by learning about Health and Safety, the Eatwell Guide and nutrients. They learn practical skills for developing their understanding of healthy eating, techniques on how to cook and use different types of equipment. For the rest of the project, students will be making healthy dishes using fruit and vegetables and evaluating their dishes.

Year 8

Methods of Cooking Simple Meals.

Students build on skills learnt in year 7 as they prepare for more challenging dishes using different cooking methods. They develop their understanding and knowledge of Healthy eating and the nutritional values of food through carrying out different practical tasks based on food around the world. Students also develop an understanding of other cultural foods as they experience different tastes and flavours through using different ingredients.

Year 9

Pastry and Desserts.

Students will have the opportunity to develop practical skills through experimentation with new cooking techniques and processes. They will make challenging highly skilled dishes and develop creativity and enhance their knowledge on nutrition through research and evaluations.

  

Key Stage 4

Food Preparation and Nutrition

Examination Board:   EDUQAS WJEC GCSE

Course Length: 2 Years

The aims of the course:

The WJEC Eduqas GCSE in Food Preparation and Nutrition 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 choices 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.

Course Content

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Assessment:

  • Component 1: Principles of Food Preparation and Nutrition. 50% of qualification
  • Written examination: 1 hour 45 minutes
  • Component 2: Food Preparation and Nutrition in Action. 50% of qualification
  • Controlled Assessment:
    • Task 1 - Investigation: 8 hours
    • Task 2 - International Cuisine: 12 hours