Teaching Staff

• Mrs J Lamb (DOL)
• Mr K Blood (Technician)

Curriculum Intent for Food & Nutrition

Food preparation and cooking are a set of life skills which are essential for building a nutritious healthy balanced life style. It is not only more nutritious but often cheaper to cook simple and delicious food. Students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.
We aim to deliver lessons that are relevant, engaging, and active. We aim to give our students vital life skills that enable them to feed themselves and others affordably and nutritiously. They will be encouraged to develop a variety of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.
Students will have opportunities to enable them to follow a recipe and discuss suitable substitutes for ingredients and cooking methods as appropriate, demonstrating an understanding of the reasons for food choices and special diets.
We will encourage students to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise.
The lessons will allow students to explore a number of multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance of people from a variety of cultural backgrounds through the preparation of food from different countries.  We will encourage our students to develop an awareness and acceptance of diversity within our community.
Our hope is that through Food studies our students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

Department Information

At Key stage 3 students will learn the health and safety requirements when working in a kitchen.  They will develop their food preparation and cooking skills and apply the current healthy eating advice using the Eatwell Guide to develop dishes.

At Key stage 4 students will study Hospitality and Catering. 

Students will get the opportunity to:

• Enhance their knowledge at Key stage 3, demonstrating excellent food presentation skills in line with industry standards. 
• Perform nutritional analysis and use the results to plan recipes, meals and diets.
• Explore the implications and consequences of food safety and hygiene, food labelling and the food legislations.

Key Stage 3

Year 7

Students will develop their understanding of the government healthy eating guidelines following the Eatwell guide.  They will be encouraged to gain knowledge around healthy eating and understand the implications of nutritional deficiencies. Students will develop their health and safety and hygiene knowledge in the kitchen whilst learning food preparation and cooking skills to produce a range of dishes.

Year 8

Students will further develop their range of skills using a variety food preparation and cooking methods to produce meals from around the world.  They will learn about sources of food and the reasons people make certain food choices.

Year 9

Year 9 students are encouraged to prepare for Key stage 4 by working more independently in the practical elements of the work.  They will design and produce a meal to a brief making food choices to suit individual dietary needs.  They will be expected to consider, presentation, their target market and finances to fit in with the industry requirements.

Learning Journeys