Curriculum Intent
In Key stage 3, students are encouraged to follow the eatwell guide and to understand the benefits of healthy eating. Students will develop their practical skills using a range of different methods to prepare, cook and serve food.
Our curriculum is designed to help prepare students for the wider world on leaving school, to be able to cater for themselves and their families. Additionally, students will be encouraged to choose sustainable ingredients and to understand the importance of food provenance and the impact of food production on the environment.
In Key stage 4, students will build on this grounding to develop a secure knowledge of the function and properties of ingredients and the associated nutritional value of food . They will demonstrate their knowledge through completion of two assignments, including written and practical challenges.
The course culminates with opportunity to create a range of dishes within a practical exam, and a written exam paper to test knowledge and understanding.
Our Teachers
- Mrs C Coates
- Mrs S Dowe
Learning Journey
Assessment and Exams
AQA GCSE Food Preparation and Nutrition
Aspire 5
A grade 5 student should be able to:
- Demonstrate accurate and appropriate knowledge and properties of food science, cooking and nutrition
- Safely and effectively apply competent technical skills to a range of equipment and ingredients to plan, prepare and present dishes with some degree of complexity
- Analyse and evaluate, to draw coherent conclusions:
- Issues relating to food choices, provenance and production
- Food made by themselves and others