Food and Nutrition

General information:

Food Nutrition is an exciting and very popular subject at Weald where the students learn to cook in a safe environment. They also learn the science behind the dishes they make and the basics of nutrition to enable them to make healthy lifestyle choices.  Food and Nutrition is a truly cross-curricular subject that draws on many areas including maths, chemistry, biology, physics, religious education, personal health and social care and geography to name but a few. By learning to cook and eat healthily students are gaining invaluable life skills that will prepare them to lead healthy independent lives.

The Food and Nutrition department creates its own learning resources at Key Stage 3 and all students are given a full ingredients list for all the dishes at the beginning of the food rotation. They are expected to bring their ingredients and container into school on the day they are cooking. Students experience working with a wide range of ingredients and equipment and they learn how to prepare food safely and efficiently and importantly, how to leave the food room clean and tidy! All KS3 students take photographs of everything they make so they can analyse ‘what went well’ and suggest ways that it could be ‘even better if’ they were to make the dish again. This builds up a portfolio of evidence over the three years and each student can reflect on the progress they have made since their first cooking experience in Year 7.  By the end of year 9 all students can confidently make at least five different family meals and they will have acquired skills and recipes they will hopefully use in the future.  All the recipes are accessible via the internet from home and students are encouraged to cook at home to embed and improve upon the skills acquired in school.

Food and Nutrition rotates with Design and Technology and makes up one third of the lessons in the carousel in Year 7, 8 and 9.

KS3 in Food and Nutrition

Year 7

Year 8

Year 9

Practical Skills - basic

Practical Skills - intermediate

Practical skills – advanced

  • Precision cutting skills
  • Staying safe in a kitchen
  • Vegetable Couscous
  • Pizza toast

·         Chewy fruity flapjack

  • Crudités and dips
  • Carrot cake muffins
  • Ratatouille
  • Dutch apple cake
  • Irish soda bread
  • Quesadillas
  • Bolognese sauce
  • Pineapple upside down cake
  • Fresh pasta
  • The perfect omelette
  • Fish cakes
  • Flavoured bread rolls
  • Scotch pancakes
  • Leek and potato or carrot and coriander soup
  • Swiss roll
  • Lasagne
  • Iced cherry Bakewell tarts
  • Pizza/Calzone – yeast dough
  • Gluten free chocolate brownies
  • Thai green curry
  • Sweet and sour chicken
  • Homemade fish fingers with sweet potato wedges and dips
  • Decorated Genoise sponge

Healthy Eating

Nutrition

Food choices and special dietary needs

  • The Eatwell guide
  • 8 tips for a healthy lifestyle
  • Basic meal planning
  • Nutrition analysis of a recipe
  • Multicultural bread tasting
  • The nutrient groups
  • Food provenance
  • Sustainability of ingredients
  • Recipe modification
  • Nutrition analysis of a meal

·         Food choices - religion, culture, ethics, personal choice, special needs, life stages and seasons

·         Nutrition guidelines

·         Nutrition analysis - dietary needs

  • Food labelling and guidance

Food Science

Food Science

Food Science

  • Enzymic browning experiment
  • Acids and alkali reactions
  • Sensory testing
  • Eggs - denaturation
  • Eggs - coagulation
  • Emulsions –making mayonnaise and butter
  • Raising agents – mechanical, chemical and biological
  • Gluten formation and development

 

GCSE Food Preparation and Nutrition AQA

This course aims to give the students a life-long interest in creating visually impressive and nutritious dishes. They acquire complex food preparation skills and also learn the nutrition and science behind all the practical elements they cover. Students gain the knowledge and capability to plan and problem solve, develop their own recipes, and produce a large variety of products over the course of two years.

They develop their knowledge of food science and their understanding of how and why ingredients react and behave the way they do. They will then apply this knowledge to enable them to make informed developments and improvements to the dishes they create. The course is taught in a “hands on’ practical way; consequently the weekly purchase of ingredients is essential but ingredients for experimentation are provided by the school.

Each GCSE student has full access to the AQA Digital Learning Resources produced by Hodder Education. These include information slides, worksheets, practical videos, tests, quizzes and recipes. 

 

YEAR 10 is split into 6 units of study.

1.      Food Preparation Skills

2.      Food Nutrition and Health

3.      Food Safety

4.      Food Science

5.      Food Provenance

6.      Food Choice

 

Each unit is studied using a variety of methods including weekly practical cooking lessons, regular science experiments and the completion of written evidence to accompany and reinforce the learning. The students will learn how to joint a chicken, filet a fish, make choux pastry profiteroles, Mexican tortilla bake, flaky pastry parcels, lemon meringue pie, quiche, fish pie, jam, milk pudding, palmiers, roulade, tagine and many more dishes.

 YEAR 11 the students will be cooking regularly and also concentrating on completing Two Assessments Tasks

Task 1: Food investigation (September to November)

10 hours’ work equalling 15% of your final GCSE grade

This task will showcase their understanding of the working characteristics of ingredients including the functional and chemical properties of the ingredients investigated. An example of an NEA1 task is:

‘Investigate the chemical and functional properties of the ingredients used to thicken sauces and soups’

 

Task 2: Food preparation assessment (December to March)

20 hours’ work including a 3 hour practical session equalling 35% of your final GCSE grade

This task will showcase the students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

·         Prepare, cook and present a final menu of three dishes within a three hour session.

·         Research and trial dishes in advance of the three hour practical session.

 

An example of an NEA2 task is:

‘Plan, prepare, cook and present a range of dishes, using a variety of skills, which are a good source of fibre and would appeal to teenagers’

 

Written examination (June)

 

1 hour and 45 minutes

Section A comprises 20 multiple choice questions

Section B comprises 5 questions each with a number of sub questions