As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enable pupils t feed themselves and others affordably and well, now and in later life.

 

Key Stage 3 

Foundations of Food Education

Year 7

  • Health and Safety – personal hygiene, food safety, safe working practices
  • Healthy Eating – The Eat Well Guide, current guidelines, balanced diet, nutrients and their sources
  • Understanding and following recipes to produce a variety of dishes and develop skills
  • Sensory analysis: testing, comparing and peer and self-evaluating/assessment
  • Quality control – sensory properties & functions of ingredients, weighing & measuring
  • Cooking methods & use of equipment
  • Understanding food science
  • Time management/personal organisation/responsibility/independence

Year 8

  • Food choice – factors that influence this
  • Exploring International cuisine
  • Food provenance – imported ingredients and reasons why 
  • Development of skills needed to produce a variety of International dishes 
  • Making healthy choices
  • Understanding food science
  • Time management/personal organisation / responsibility / independence

Year 9

  • Life stages and dietary needs, focus on teenagers
  • Special dietary needs
  • Recipe modification linked to nutritional guidelines
  • Expanding and refining culinary skills and techniques to make a variety of dishes
  • Understanding food science
  • Time management/personal organisation/responsibility/independence

 

Key Stage 4

GCSE Food Preparation & Nutrition

Year 10

  • Food, Nutrition & Health
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance
  • Food Preparation Skills – developing and refining repertoire of dishes in preparation for Non-Examination Assessment (NEA) work

Year 11

  • Non-Exam Assessment 1 – Food Investigation (15%)
  • Non-Exam Assessment 2 – Food Preparation Skills (35%)
  • Core theory consolidated prior to written exam (50%)

 

Exam Board: AQA Food Preparation and Nutrition (8585)