As part of their work with food, students should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.
Classroom activities involve
- Learning about ingredients, food commodities.
- Understanding the properties of foods – nutritional, sensory and functional
- Investigating and tasting products
- Being creative, designing new products
- Engaging in practical activities using a range of skills, processes, equipment and materials
- Assessing products and performance, rigorously using a range of evaluation and assessment techniques
Food and Nutrition
National curriculum requirements at KS3
Through a variety of creative and practical activities students are taught how to prepare and cook a range of nutritionally balanced dishes safely and hygienically. This course aims to extend students’ knowledge and understanding of food, diet and health, further developing their practical skills in food preparation and different cooking techniques enabling them to make informed decisions about their own diet and food choices.
Pupils are taught to:
- Understand and apply the principles of nutrition and health
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
- Understand the source, seasonality and characteristics of a broad range of ingredients eg. cereals, fruit, vegetables, meat, fish, eggs, fats/oils, milk/dairy food products. Topics studied include: -Products made include:-
- Fruit and vegetable crumble, Rock buns, Savoury scones, Small cakes, Biscuits, Brownies, Fruit salad, Coleslaw, Tuna pasta Salad, Pizza, Victoria Sponge Cake.
- Safety, hygiene, weighing, nutrition, Eat well plate, equipment, basic methods of cake making, function of ingredients, fruit, vegetables, working and nutritional properties of ingredients, Milk, Cheese, Eggs, Cereals.
- Over Key Stage 3 pupils study Food for half a year.
This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Students can choose Food Preparation and Nutrition GCSE or Jamie Oliver Home Cooking Skills Level 2 as an option in Year 9.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
Aims and learning outcomes
Courses based on this specification enable students to:
- demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
- develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
- understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
- understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and 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
|Paper 1: Food preparation and nutrition|
Theoretical knowledge of food preparation and nutrition from Sections 1 to 5 above.
|How it’s assessed
· Written exam: 1 hour 45 minutes
· 100 marks
· 50% of GCSE
· Multiple choice questions (20 marks)
· Five questions each with a number of sub questions (80 marks)
|Non-exam assessment (NEA)|
Task 1: Food investigation 15%
Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment 35%
Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
|How it’s assessed
· Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.
· Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.
All assessments are carried out in Year 11.
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries
Jamie Oliver BTEC – Home Cooking Skills Level 2
In this unit, students will be introduced to basic cooking skills by following recipes for simple dishes and learning how to use kitchen equipment safely. Each recipe is underpinned with knowledge about sourcing food, nutrition, hygiene, labelling and food safety. Students will also consider the value of acquiring skills for cooking at home and explore ways to pass their knowledge of cooking to others. Students are taught how to economise when shopping for ingredients and cooking meals at home. Students will demonstrate their skills by selecting recipes for a nutritious two course meal and follow recipes to prepare, cook and present the meal. The unit is based on the chef Jamie Oliver’s proposition that being able to cook is an essential life skill which empowers to make changes that have benefits to health and wellbeing.