Food Preparation and Nutrition

Key Stage 3

Throughout Key Stage 3, students will focus on working safely and hygienically through completing written aspects alongside the technical food preparation and practical work.

Year 7 – ‘Lovely lunchboxes’

Students are concentrating on developing skills using a range of kitchen equipment and production methods as well as developing safe practical skills. Emphasis is placed on the importance of healthy eating and being able to follow and understand the importance of a balanced diet, which the practical sessions will also cover.

Year 8 - 'Sustainability matters'

'If you think that sustainability is not important, see how long you can hold your breath for' - John Bull, Academic Lead, Plymouth University

Focusing on sustainability within food and food production and considering how we can reduce the impact on the environment through shopping habits, using seasonal foods and understanding of the social, moral and environmental issues surrounding food production.

Key Stage 4

GCSE Food Preparation and Nutrition Exam Board: AQA

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.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

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.

Key Stage 5

Level 3 Diploma Food Science and Nutrition Exam board: WJEC

WHY STUDY THIS SUBJECT?

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives.

Mainly designed for those wanting to pursue careers or learning in related areas such as the food industry production. The units available would support learners’ progression from study at Level 2, particularly GCSE`s in Food and Nutrition, Catering and Hospitality, Biology, Physical Education and Humanities.

  • Year 12 consists of Unit 1 split equally between controlled assessment (internally assessed) and exam (externally assessed) in May / June of Year 12.
  • Year 13 consists of Unit 2 (externally assessed) and one other optional Unit (3 or 4, internally assessed) – both are controlled assessment tasks.  Combined with the units from Year 12 to become Level 3 Diploma in Food Science and Nutrition.

Department Staff

  • Mrs K Cato - Curriculum Leader and Food Preparation and Nutrition Teacher
  • Ms K Shiels - Design Technology, Art and Photography Technician
  • Mr P Bates, Design technology, Art and Photography Technician

Useful Websites and Resources

WJEC Level 3 Food Science and Nutrition - https://www.wjec.co.uk/qualifications/food-science-and-nutrition/food-science-and-nutrition-level-3-from-2015.html