Food Preparation and Nutrition

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 to produce a wide range of exciting dishes. Through this, they gain an understanding of nutrition, food provenance, and working characteristics of food and ingredients.

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.

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
  • 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 different cuisines from around the world.

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
  • 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 food choice and dietary needs.

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
  • 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 practical and theory work and their progress is tracked throughout the year using their skills audit. They will also participate in an end of year exam.

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

This new GCSE Food Preparation and Nutrition is 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.

Exams and Assessments

Exam board – AQA

Paper 1: Food preparation and nutrition

What’s assessed
Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.
How it’s assessed
Written exam: 1 hour 45 minutes
100 marks
50 % of GCSE
Questions
Multiple choice questions (20 marks)
Five questions, each with a number of sub questions (80 marks)

Non-exam assessment (NEA)

What’s assessed
Task 1: Food investigation (30 marks)
Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)
Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.

How it’s assessed
Task 1: Written or electronic report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

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 Norman

Head of Food Preparation and Nutrition/SMSC Coordinator

Contact Food Preparation and Nutrition