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Food Preparation and Nutrition

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. 

Our intent within Food Preparation and Nutrition is to nurture and embed life skills which can be utilised throughout life, allowing students to embrace their creativity while developing independent, self-confident learners. Our cultural capital opportunities will encourage students to appreciate the work of others within real-life situations, opening eyes onto the world beyond the school gates. Our ambitious, accessible curriculum offers set high expectations and aspirations across a range of specialisms to ensure students to go on to lead happy and successful lives. 

So if you enjoy Food Preparation and Nutrition and it's the right fit for you, why don't you click here to see where it can take you?

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 while also considering the science behind how ingredients affect food products. 

 

Year 7 – ‘Healthy Eating’ 

 

'To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.' - Buddha

Students concentrate on developing skills using a range of kitchen equipment and production methods as well as 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. Students will also complete the nutritional content of food products along with evaluating final practical products. Science behind the functions of ingredients will also be covered through both theory and practical application.

Year 7 Assessment Criteria.pdf

Year 7 Knowledge Organiser 2020-2021.pdf

 

Year 8 - 'Food Science' 

 

'If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.' Elon Musk

Focusing more deeply on macro and micronutrients in foods and our diet and their impact, students will consider ways to develop products to ensure foods eaten are more healthy. Students will assess food labelling and why it is important along with widening their knowledge of food science. Students will also be required to evaluate products through testing feedback, nutritional and costing information.

Year 8 Assessment Criteria.pdf

Year 8 Knowledge Organiser 2020-2021.pdf

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-4-Knowledge-Organiser.pdf

Key Stage 5

Level 3 Diploma Food Science and Nutrition Exam board: WJEC 

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 L Balch - Food Preparation and Nutrition Teacher

Ms J Turner - Food Preparation and Nutrition Teacher

Ms J Whitfield - Food Preparation and Nutrition Teacher

Ms J Hawes - Design Technology, Art and Photography Technician 

Mr P Bates - Design Technology, Art and Photography Technician 

Useful Websites and Resources

Subject Documents Date  
The Misbourne Curriculum Map FPN 06th Sep 2021 Download