Food and Nutrition

Curriculum Overview

As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. Students have the opportunity to produce a product that is then taken home and shared with family and friends. 

KS3

During KS3 students will be taught to:

• Understand and apply the principles of nutrition and health.
• Cook a repertoire of savoury and sweet dishes so that they are able to feed themselves and others a healthy and varied diet.
• Become competent in a range of cooking techniques
• Develop an understanding of different ingredients.
• Learning health and safety in the kitchen and showing good practice in personal and kitchen hygiene.

KS4

Throughout KS4 students are given the opportunity to study and achieve a range of qualifications which will further their understanding and open up opportunities for further study or employment.

Students are offered the opportunity to study:

IGCSE food and Nutrition - The Cambridge IGCSE Food and Nutrition syllabus introduces both the theoretical and practical aspects of buying and preparing food. Dealing with diet and health in everyday life, learners study the nutritional value of basic foods and develop the skills required to produce a balanced family meal.

BTEC Level 2 Home Cooking Skills - You will learn essential knowledge and skills such as, kitchen basics: what equipment you need and the best way to stock your store cupboard, fridge and freezer. Food safety and hygiene: knife safety, fridge management and rotation. How to shop cleverly: shopping lists, seasonal food and planning ahead. preparing ingredients and understanding confusing food labels.

Level 2 Food Hygiene Certificate - This Level 2 Food Hygiene course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.