Food Preparation and Nutrition

Home Economics
Key Stage 3Key Stage 4

Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure pupils develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

At its heart, this qualification focuses on nurturing pupils practical cookery skills to give them a strong understanding of nutrition.

Key Stage 3

Throughout Years 7, 8, and 9, pupils get the opportunity to develop and improve their cooking skills and use of equipment. They learn to produce a wide range of healthy dishes and spend every one in three lessons learning about food theory and nutrition which is vital for pupils in and out of school.

Year 7

Introduction

This scheme of work has been developed to enable pupils to learn where food comes from, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.

Pupils will have the opportunity to work through the following contexts:

  • Domestic and local (home and health)
  • Industrial (food and agriculture).

Aims

Pupils will develop their knowledge and understanding of ingredients and healthy eating. They will learn food preparation and cooking techniques and increase their knowledge of consumer food and drink choice. Pupils will be able to apply their knowledge to make informed choices and develop the creative, technical and practical expertise needed to perform everyday tasks confidently.

They will build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality products for a wide range of users. Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this scheme of work, pupils will:

  • Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating, to their own diet
  • Demonstrate a range of food preparation and cooking techniques
  • Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes
  • Recall and apply the principles of food safety and hygiene
  • Identify how and why people make different food and drink choices
  • Demonstrate the knowledge, understanding and skills needed to engage in the process of designing and making
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn

Year 8

Introduction

This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste.

Pupils will have the opportunity to work through the following contexts:

  • Domestic and local (home and health)
  • Industrial (food)

Aims

Pupils will develop their knowledge and understanding of ingredients and healthy eating. They will learn food preparation and cooking techniques and increase their knowledge of consumer food and drink choice.

Pupils will be able to apply their knowledge to make informed choices and develop the creative, technical and practical expertise needed to perform everyday tasks confidently.

They will build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality products for a wide range of users. Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this scheme of work, pupils will:

  • Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating
  • Explain energy and how needs change through life
  • Name the main nutrients, sources and functions
  • Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes
  • Demonstrate a wider range of food preparation and cooking techniques
  • Apply the principles of food safety and hygiene
  • Explain the factors that affect food and drink choice
  • Demonstrate the knowledge, understanding and skills needed to engage in the process of designing and making in a range of contexts such as home, health and agriculture
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn

Year 9

Introduction

This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition. In addition, they will consider consumer issues, food and its functions and new technologies/trends in food.

Pupils will have the opportunity to work through the following contexts:

  • Domestic and local (home, health and culture)
  • Industrial (food and manufacturing)

Aims

Pupils will develop their knowledge and understanding of ingredients and healthy eating. They will learn food preparation and cooking techniques and increase their knowledge of consumer food and drink choice.

Pupils will be able to apply their knowledge to make informed choices and develop the creative, technical and practical expertise needed to perform everyday tasks confidently.

They will build and apply a repertoire of knowledge, understanding and skills in order to design and make high-quality products for a wide range of users. Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this Scheme of Work, pupils will:

  • Apply the principles of The Eatwell Guide and relate this to diet through life
  • List and explain the dietary needs throughout life stages
  • Investigate information and guidance available to the consumer regarding food labelling, availability, traceability, food assurance schemes and animal welfare
  • Explain the characteristics of ingredients and how they are used in cooking
  • Adapt and follow recipes to prepare and cook a range of predominately savoury dishes
  • Demonstrate a range of food preparation and cooking techniques and independently apply the principles of food safety and hygiene
  • Investigate and discuss new trends and technologies used in food production, processing and cooking
  • Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn

Assessments

Pupils are assessed on their theory work and their progress is tracked using the My Learning Journey booklet. They will also participate in an end of year exam.

Students do not receive homework in Food Preparation and Nutrition at Key Stage 3.

Key Stage 4

GCSE Food Preparation and Nutrition

Food preparation skills are integrated into five core topics:

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

Exams and Assessments

Exam board – Eduqas

Paper 1: Food Preparation and Nutrition:
Theoretical knowledge of food preparation and nutrition from the five core topics will be accessed. Written exam: 1 hour 45 minutes – 100 marks – 50%

Non-exam Assessment (NEA) 2: Controlled Assessment Task:
Task 1: Food investigation: pupils’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

Assessment: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Food preparation assessment: pupils’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Pupils 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.

Assessment: Written or electronic portfolio including photographic evidence of the three final dishes.

Further Study

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.

Department Staff

Mrs J Coulduck

Teacher of Food Preperation and Nutrition

Contact Food Preperation and Nutrition