Food & Nutrition
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Food KS3
Food at KS3 gives students experience of working with a range of different ingredients to create dishes from different cultures whilst demonstrating a variety of different cooking and preparation methods. The understanding of Health & Safety and Nutritional value of food and how it affects our bodies will be interleaved through practicals and standalone theory lessons. Similarly students will gain an understanding of the science of food, identifying, explaining and demonstrating how and why ingredients work together to produce delicious outcomes. KS3 is designed to build students' understanding and experience to not only become independent young people but also to prepare (if chosen) for GCSE Food Preparation & Nutrition.
Key Stage 3 (Year 7-9)
Yr 7: From gaining their ‘Kitchen License’ in their first practical lesson, Yr 7 will go on to make a delicious breakfast smoothie, Three Bean Chilli and Bread & Butter which will introduce and gradually build practical skills but also provide the platform to demonstrate safe practice, team work and problem solving. Students will also be introduced to the EatWell Guide and the functions of nutrients and will have the ability to evaluate the nutritional value of meals and make improvements. Students will have the opportunity to investigate the function of ingredients within Bread making, with particular focus on Yeast and the conditions it needs to ferment.
Yr8: Developing their experience from Yr7, Yr 8 Food students will move forward to demonstrate more complex dishes producing a Moroccan Stew, Jamaican Patty and Chicken Nuggets with Sweet Potato Fries again this will develop their practical skills in using different parts of the oven as well as the safe handling of meat. Students will continue to build their understanding of nutritional requirements with the focus on nutritional requirements for specific life stages. In Food science, students will investigate the function of fat and why and how it is used when making biscuits and shortcrust pastry.
Yr9: Students will continue further to develop their understanding of a range of ingredients and cooking methods with a particular emphasis on carbohydrates in cooking. Yr9 Students will have the opportunity to make Chicken Stir Fry - focusing on advanced knife skills and building their safe practice with High Risk Foods, Fresh pasta with a tomato sauce and Lasagne (where they make the filling and cheese sauce). They will further investigate the function of flour in pasta making and identify what gives pasta its desirable characteristics. Students will build on their understanding of nutrients and adapt meals to prevent specific types of malnutrition.
Independent Learning @ KS3
- https://www.bbc.co.uk/bitesize/subjects/zdn9jhv
- https://senecalearning.com/en-GB/
- https://foodafactoflife.org.uk/14-16-years/
Where possible, please encourage students to cook at home - each week alongside the compulsory homework, recipes will be provided for an optional cook which will either build on the skills of the previous practical lesson or be linked to the theory covered. Exposure to food from different cultures and experiencing different kinds of dining will further help to build confidence, understanding and creativity in the kitchen!
Key Stage 4 (Year 10-11)
GCSE Food Preparation & Nutrition students will continue to build on the topics covered at KS3 by exploring further:
- Food Spoilage
- Nutrition & Healthy Living
- Adapting diets and nutritional requirements for different people
- Food Science including the function of ingredients and heat transfer
- Food Provenance including the environmental impact of food, food security and the ethical and social implications of food
- Factors affecting Food Choice
Whilst developing a range of practical skills across both sweet and savoury high level dishes.
As per KS3, theory and practical will be interleaved to ensure knowledge is consolidated and applied to a practical outcome. Students will be assessed throughout Yr10 by completing lesson based exam questions as well a full exam papers periodically throughout the year. Additionally at the end of each term they will complete a practical assessment which echoes the requirements of Yr11.
At the beginning of year 11, students will be given their live NEA (Non Exam Assessment) which covers two main areas: NEA 1 - an investigation into a specific function of ingredient (15%) and NEA 2 - a research, planning and making project where students respond to a live brief (35%). Exam practice will be built in throughout to best prepare students for their final written examination which equates to 50% of their GCSE.
Independent Learning Resources
Key Stage 3
The following websites will be of use to students during the course of KS3, and can be used to explore further the topics studied in class;
https://www.youtube.com/watch?v=9P4F-G3FZp8
https://www.youtube.com/watch?v=z9TIlM96lT8&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM
https://www.youtube.com/watch?v=VEQaH4LruUo&index=2&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM
https://www.youtube.com/watch?v=aNEWmJSOWbg&list=PLCqhbaBrxxApv1NaTwASoKrBk2aPkx3TM&index=4
Key Stage 4
WJEC Level ½ Award Hospitality and Catering
https://www.bbc.co.uk/bitesize/subjects/zbtvxyc
