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Food Preparation & Nutrition
Food Preparation and Nutrition Department
| Name | |
|---|---|
| Subject Leader Food Preparation and Nutrition | Mrs M McGauley |
| Food Preparation and Nutrition Teacher | Mr N Gunyon |
| Food Preparation and Nutrition Technicians | Mrs A Hayes |
Knole Academy has two purpose built Food rooms, which are very well-equipped.
Food preparation and nutrition is a very popular subject within Knole Academy. Students learn a great deal through practical activities and our hands-on approach allows students to experience a wide variety of high quality practical activities, equipping them with essential life skills.
Vision
Our aim is to provide every student with the opportunity to develop real and tangible skills that will help and support them throughout their lives. We endeavour to create a learning environment that will aid the facilitation of learning and empower students to develop a lifelong interest in food. We actively promote the concepts of eating a well-balanced diet and adopting a healthy lifestyle which we hope will build a legacy for life. We seek to achieve this by providing a structured and supportive learning environment where students feel confident to develop and progress.
Recommended websites
Year 7
Year 7
Module 1 - Let’s get cooking
In this rotation students will be introduced to the Health and Safety considerations of working in a food environment. This module has been developed to enable pupils to acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance.
The students will:-
- recall and apply the principles of The Eatwell guide and the 8 tips for healthy eating, to their own diet;
- discuss energy and how needs change through life;
- name the key nutrients, sources and functions;
- acquire and demonstrate a range of food skills and techniques;
- adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes, increasing in complexity;
- acquire and demonstrate the principles of food hygiene and safety;
- identify how and why people make different food and drink choices;
- demonstrate the knowledge, understanding and skills needed to engage in an iterative process of planning and making;
- acquire and apply a knowledge and understanding of food science;
- apply and consolidate their literacy and numeracy skills by using them purposefully in real-life scenarios;
- track their progress using the My learning journey booklet (cooking, nutrition, food provenance, ingredients and creativity).
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Assessment |
|
Students evaluate and test their ideas using sensory analysis profiling |
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Students peer assess work of others. |
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Students complete a weekly Learning Journey to track and record progress |
|
Written end of Modular assessment |
Recipes
Year 8
Year 8
Module - Let’s get cooking to improve diet and health
This scheme of work has been developed to enable pupils to develop and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider the factors that affect food choice, food availability and food waste.
Learning outcomes overview
The students will:-
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 key nutrients, sources and functions;
- adapt and follow recipes using a variety of ingredients and equipment to prepare and cook a range of more complex dishes;
- develop and demonstrate a wider range of food skills and techniques;
- develop and demonstrate the principles of food hygiene and safety in a range of situations;
- explain the factors that affect food and drink choice;
- demonstrate the knowledge, understanding and skills needed to engage in an iterative process of planning and making;
- develop and apply their knowledge and understanding of food science;
- apply and consolidate their literacy and numeracy skills by using them purposefully in real-life scenarios;
- track their progress using the My learning journey booklet (food skills, cooking, nutrition, food provenance, ingredients, and creativity).
|
Assessment |
|
Students evaluate and test their practical work using an extended range of sensory testing techniques |
|
Students self- assess their practical work which is then confirmed by the class teacher |
|
Students continue to complete their Learning Journey to track and record progress showing development of skills |
|
Written end of Modular assessment |
Recipes
Year 9
Year 9
Let’s get cooking - To learn how to make informed choices
This scheme of work has been developed to enable pupils to secure and demonstrate a range of food skills, increasing in complexity and accuracy, to cook a wider range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. In addition, they will consider consumer issues, food and its functions and new trends in food.
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 certification and 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;
- secure and demonstrate a range of food skills and techniques;
- secure and demonstrate the principles of food hygiene and safety in a range of situations;
- investigate and discuss new food trends;
- secure and demonstrate the knowledge, understanding and skills needed to engage in an iterative process of planning and making;
- extend and consolidate their literacy and numeracy skills by using them purposefully in a range of everyday situations;
- track their progress using the My learning journey booklet (cooking, nutrition, ingredients, food provenance and creativity).
|
Assessment |
|
Students evaluate and test their practical work using an extended range of sensory testing techniques |
|
Students self- assess their practical work which is then confirmed by the class teacher |
|
Students continue to track their progress using the My Learning Journey booklet to track and record progress showing development of skills (cooking, nutrition, ingredients, food provenance and creativity). |
|
Written end of Term assessment |
Recipes:
Bacon & Mushroom Risotto Recipe
Key Stage 4
Food Preparation and Nutrition is a popular option at Knole Academy.
This new GCSE option provides students with an opportunity to develop a wide range of practical skills in the planning, preparation and serving of food.
The course equips students with an array of culinary techniques. The course has been designed to open students’ eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.
Students learn about the principles of healthy eating, nutrition, diet, food science, and food safety. Additionally, students cover topics such as Fairtrade, Organic Farming, Sustainability and Food Miles.
We aim to create informed consumers of the future who eat healthily, consider costs, and the environmental, social, ethical and moral issues surrounding food production. We develop critical thinking skills and encourage students to explore and debate food and farming issues.
Specification: AQA GCSE Food Preparation and Nutrition
This GCSE will be graded on the new 9-1 scale.
The exciting new GCSE Food Preparation and Nutrition specification equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.
Students will be taught the science behind what makes food tasty in a new GCSE in Food Preparation and Nutrition. The qualification equips students with an unprecedented range of kitchen skills and an in-depth understanding of nutrition.
The syllabus covers five sections:-
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
Assessment
Exam – Paper 1: Theoretical knowledge of food preparation and nutrition from subject content.
How it's assessed:
- 1 hour 45 minutes (100 marks) – 50% of total GCSE marks
- Multiple choice questions (20 marks)
- Five questions each with a number of sub-questions (80 marks).
Non-Exam Assessment: (NEA)
NEA 1 - Food investigation Task: Practical investigations are a compulsory element of this NEA task.
Students will produce a report (1500 - 2000 words) which includes photographic evidence of the practical investigation. The task examines students’ understanding of the working characteristics, functional and chemical properties of ingredients. (15%)
NEA 2: Food preparation assessment: (35% of GCSE) Candidates produce an electronic portfolio including photographic evidence of their dishes. The task examines the students’ knowledge and skills and tests their practical application of planning, preparation, cooking and presentation of food
Students will prepare, cook and present a final menu of three dishes in a timed period of 3 hours practical session.
Enrichment
Activity Teacher Date and Time
- Year 12 – Cooking for university. Every Monday 3.30pm -4.430pm
- Future Chef mentoring for national springboard competition
