Food Preparation & Nutrition
Food Preparation and Nutrition Department
|Subject Leader Food Preparation and Nutrition||Mrs M McGauley|
|Food Preparation and Nutrition Teacher||Ms C Green|
|Food Preparation and Nutrition Technicians||Mrs V Sutcliff
Mrs C Hughes
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.
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.
We focus on safety and hygiene in the kitchen, using equipment correctly and basic nutrition. Practical activities enable the students to develop basic skills and knowledge supporting the Eatwell Guide message.
Practical activities include:
Students build upon foundation skills from year 7 and consolidate learning. We use a wider range of equipment to develop quality products.
- Savoury Muffins
- Macaroni cheese
- Spaghetti Bolognese
- Thai Green Curry
- Fish Cakes
- Stir Fry
- Bread Rolls
- Making Pasta
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
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.
Activity Teacher Date and Time
- Duke of Edinburgh Cooking skills club - Ms Green - Tuesday after school 3.30- 4.30pm
- Maximise your theory marks by improving examination technique - Mrs McGauley -Monday 3.30-4.30pm