Ormiston Academies Trust Home
t: 01733 233014
logo



Food & Nutrition

Introduction

Food and Nutrition is all about learning how to select and use food to maintain a healthy lifestyle. This subject also aims to instil a love of cooking in pupils to encourage them to continue cooking healthy and nutritious meals long after they are finished in school. Learning to cook is a crucial life skill that enables pupils to feed themselves and other affordably and well. These cookery lessons are backed up by theory about the importance of healthy eating and nutrition for different special diets and life stages. Food and Nutrition requires thought, imagination, practical making abilities and a clear academic approach to problem solving & research.

Key Stage 3 students are taught on a carousel rotation so all students partake in food classes once a term, every year. By the end of the 2 years, students will have a broad knowledge of nutrition and healthy eating, special diets e.g. vegetarianism and lactose intolerance, how to modify recipes to make them healthier and how to select healthier options. Students will also have developed a number of cooking skills such as: stir frying, bread making, working with meat, knife skills, creating sauces and presentation of food.

Key Stage 4 students develop and build on the skills taught in KS3. Students are encouraged to work more independently and show more initiative in both theory and practical lessons.

KS4 students can study either; AQA Food Preparation & Nutrition GCSE or EDUQAS Hospitality & Catering Level 2 Vocational award.

Contact the staff

Mrs H Corlett
Leader of Learning for Food & Nutrition


  • Topics Covered:
    Based around the theme of multicultural food, year 7s will explore the eatwell guide, importance of healthy eating, selecting good quality food & how to improve diets.

    Cookery:
    Introductory cooking; including basic knife skills, oven & hob skills, weighing & measuring skills.

    Fun Kitchen
    Catering Glossary
  • Topics Covered:
    Based around the understanding of the functions of different ingredients, year 8s will explore food provenance, food science and healthy eating.

    Cookery:
    Building upon the introductory skills used during year 7, year 8 will focus on understanding the functions of the ingredients they are using. Most products will therefore primarily be baked products.

    Fun Kitchen
    Catering Glossary
  • GCSE AQA Food preparation & nutrition overview

    June of year 11 – complete a written exam worth 50% of the GCSE (1 hour 45 minutes)
    November of year 11 – complete a practical exam with supporting written work worth 35% of the GCSE (3 hours + 17 hours)
    September of year 11 – complete a food investigation task worth 15% of the GCSE (10 hours)

    Topics Covered:
    Building on skills learnt at Key Stage 3, in Year 10 students study the macro and micro nutrients in depth focusing on: protein, fats, carbohydrates, vitamins and minerals. In addition to this, students study water and fibre. Other areas which are covered include advertising, consumer choice, food preservation, food safety and hygiene, food labelling, food poisoning bacteria, effects of cooking on food, healthy eating and special diets.
    Cookery:
    Students also cover a range of cookery techniques (although this is not the focus of this subject) including: meringues, complex meat cookery, cooking with fish, preparation of fruit and vegetables, roux sauce, simple sauces, yeast bread production, working with puff pastry, choux pastry making, short crust pastry making and overall food presentation.


    Vocational Award EDUQAS Hospitality & Catering

    Unit 1 – The Hospitality and Catering industry – 40% typed exam
    Unit 2 – Hospitality and Catering in action – 60% controlled assessment

    Topics Covered:
    Health, safety and hygiene Utensils, tools & equipment for food preparation Food preparation, processing and cooking skills Nutrition, healthy eating and exploring balanced diets. Establishments, service, jobs roles, budgeting and menu planning.
    Cookery:
    Students also cover a range of cookery techniques (although this is not the focus of this subject) including: meringues, complex meat cookery, cooking with fish, preparation of fruit and vegetables, roux sauce, simple sauces, yeast bread production, working with puff pastry, choux pastry making, short crust pastry making and overall food presentation.

    The Science Behind Food
    Nutrition
    The Voice of the Food Profession
    Food a Fact of Life

We use cookies to ensure that we give you the best experience on our website.
Ok
Translate »