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Food Preparation and Nutrition

Subject Leader:  Mrs M Ward

 

Food Technology Suite

 

 

All students in Years 7, 8 and 9 are taught Food Preparation and Nutrition.  It is also offered as a GCSE option for Years 10 and 11.

Students are encouraged to become confident working with food. They learn basic food skills and processes and safety procedures whilst working with a range of ingredients and food preparation equipment. As a department we encourage the use of fresh, seasonal and local produce. 

Topics covered include:

Year 7

  • an emphasis on hygiene and safety, the study of healthy eating and correct use of basic equipment;
  • a series of tasks to develop students' knowledge and understanding of different equipment and ingredients used to produce good quality food;
  • practical cookery featuring cakes, scones, biscuits, apple crumble, risotto, chilli/bolognese, pizza and a selection of summer foods.

Year 8

  • a focus on nutrition and the need for special diets
  • an investigation into the use of milk and cheese in the diet which includes making our own cheese and butter
  • practical cookery featuring apple pie, cheese and onion pasties, colcannon, cheese and potato savouries, chicken fajitas, chicken nuggets and a selection of summer foods.

Year 9:

  • an investigation to assess the importance of food safety and hygiene, including appropriate practical sessions (e.g. making savoury cobbler and chocolate profriteroles)
  • an investigation into foods from around the world to include a range of practical sessions reflecting the chosen country
  • a focus on food choice and the ability to find new and exciting dishes to cook, with the emphasis on independent learning

We encourage peer and self assessment of work.  

 

At GCSE we offer the AQA Food Preparation and Nutrition and AQA Child Development Courses.

Food and Nutrition

Students develop skills to become confident and competent cooks with a sound knowledge of a wide range of food related issues and a key understanding of nutrition.

Topics for study.
  • Food, nutrition and health
  • Food science
  • Food choice
  • Meal planning
  • Food safety and preservation
  • Food safety
  • Food provenance
It is assessed by:
  • coursework - 50% a food investigation and food preparation assessment
  • written paper 50%

Extra-curricular activities

Years 7-9

`The Great Gregg Bake Off` Competition

Supper Club - we prepare and cook our own suppers

Years 10 and 11

A visit to Bursledon Windmill as part of the topic on cereals

Use of external speakers from the University of Southampton to deliver lectures on American food

Useful websites

BBC Good Food
Food Standards Agency
British Nutrition Foundation

 

 

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