Food Preparation and Nutrition

Subject Introduction

All students experience a range of Design Technology and Food units of work as they carousel through KS3. Knowledge and skills are embedded through investigations, experiments, design, prototyping and practical driven activities. The curriculum is planned to inspire, engage and create students that innovate, problem solve and demonstrate their imagination and creativity. We aim to build students confidence and interest, so they can build on researched knowledge and skills to iteratively design and produce relevant solutions to problems. Students develop knowledge, skills and understanding of sources, handling, processing, properties and functions of a wide range of materials.

Underpinning each unit of work: 

• Health, hygiene and safety. 

• Knowledge of material properties, sources and functions. 
• Design briefs and task analysis.

• Creativity and innovation.

• Designing for a client 

• Making and evaluating a prototype/dish. 
• Subject specific vocabulary

Modules

Design Technology: Real World Design

Timber and metals: Wind chime 

Polymers: Pen pot  

Textiles: Surface Design  

2D design: Coaster

Food Preparation and Nutrition: Healthy and balanced diets

A range of sweet and savoury dishes are designed, prepared and presented. This work is underpinned by understanding of Healthy Eating, Sustainability, Seasonal growing Nutrients and food/personal hygiene. The safe use of the hob, grill and oven. 

Assessment

Two key pieces of work are assessed within each Real-World design projects.

Two key pieces of work are assessed within the Food units. 

Retrievals are used throughout the carousel to recall and build learning. 

Making experiences are assessed and verbal feedback is used to create targets for improvement. 

End of year exam 

Homework  

Students will follow a program of homework that is designed to consolidate learning and skills developed in the lesson. 

Enrichment activities 

Students will research and take part in interactive activities that will help build aspirations within Design and Technology and food, looking at career opportunities within the subject. Each material area will link with a related career option for students to research further.  

Texts to be issued and arrangements for return  

The use of digital resources support teaching and learning activities within Design Technology and Food preparation. 

Subject Introduction

The carousel system extends into the provision of the year 8 Curriculum and students continue to build and refine knowledge, skills and capabilities within the Learning Area. Specialist teachers work with a different range of materials which are designed to deliver a broad and balanced curriculum. Students develop increased independence and knowledge on how to use a wider variety of equipment and machinery, with planning and quality control underpinning experiences.

Modules

Design Technology: Design Iteration and development

Metal: Jewellery design and production (Pewter)

CAD/CAM: Design and manufacture techniques.

Textiles: Surface design and communication of design ideas – building a portfolio

Design Contextual challenge: New and emerging materials to model a range of Biomimicry prototypes. 

Food Preparation and Nutrition: Wider issues related to food, nutrition and health.

Food provenance and origins.

Carbon footprint and the Environment.

Religion and cultural influences.

Food preparation and cooking techniques are demonstrated to enhance skills and abilities, while promoting creativity, independence and flair. 

Assessment

Two key pieces of work are assessed within each Real-World design projects.

Two key pieces of work are assessed within the Food units. 

Retrievals are used throughout the carousel to recall and build learning. 

Making experiences are assessed and verbal feedback is used to create targets for improvement. 

End of year exam 

Homework  

Students will follow a program of homework that is designed to consolidate learning and skills developed in the lesson. 

Enrichment activities 

Students will research and take part in interactive activities that will help build aspirations within design and technology and food, looking at career opportunities within the subject. Each material area will link with a related career option for students to research further. This will also help students when choosing their subject options in year 8.  

Texts to be issued and arrangements for return 

Texts are not issued to students, but the use of digital resources support teaching and learning activities are built into learning activities.

Subject Introduction

GCSE Food Preparation and Nutrition is ideal for students with a passion for food and a desire to develop life skills. Students are given regular opportunities to showcase their creativity skills and flair while working in a well-supported food environment. This exciting and practical course equips students with the knowledge, skills, and understanding needed to cook nutritious meals and make informed decisions about food and health. Through a combination of theory and hands-on cooking, students explore five key areas: food, nutrition and health; food science; food safety; food choice; and food provenance. They will learn essential cooking techniques, develop confidence in the kitchen, and investigate the science behind food preparation.  

Modules

Food nutrition and health 

Food safety 

Food provenance 

Food Choice  

Students will work on developing the 12 groups of skills specified from AQA. Practical activities are designed to develop the student’s ability to know how food preparation skills can be combined to achieve high quality outcomes. 

Assessment

End of Unit tests and retrievals are built in over the year. 

Practical assessments are on-going with feedback and targets to inform progress steps 

End of year examination.  

Homework

Students will follow a program of homework that is designed to consolidate learning and skills developed in the lesson. 

Enrichment activities 

The Cultural and Religion project provides extended learning opportunities for students to start to widen their knowledge and understanding of the importance of international cuisines.  

Promoting buying locally, supporting local food producers and learning how simple ingredients can be combined to produce exciting innovative and affordable dishes.

Texts to be issued and arrangements for return 

Digital resources support teaching and learning activities. 

Subject Introduction

Students begin to deepen their theoretical and practical aspects of the AQA GCSE Food Preparation and Nutrition course. They continue to study the key topics; Food nutrition and health, Food safety, Food provenance and Food Choice.  A well-balanced delivery of theory and practical lessons develops the wide range of high-level cooking skills to produce independent outcomes. Students continue to develop knowledge and skills in the storage, preparation, cooking and serving of high-quality dishes.

Modules

Food nutrition and health 

Food science 

Food safety 

Food choice 

Food provenance 

Students will work on securing the 12 groups of skills specified from AQA. Students will continue to trial new methods/dishes and use a wider range of electrical equipment with confidence, independence and ability. Time planning, photography of dishes and experimental work forms the basis for the development of evaluation and further modifications required to meet the needs of dietary groups. 

Assessment

End of Unit tests and retrievals are built into the curriculum. 

Practical assessments are on-going. 

End of year examination.  

Homework  

Students will follow a program of homework that is designed to consolidate learning and skills developed in the lesson. 

Enrichment activities 

International cuisine project 

Learning about wider issues of food; food waste; pollution; recycling sustainability food insecurity prompts students to consider their role and responsibilities in their daily lives in relation to food. 

Nutritional analysis can support healthy eating and food choices. 

Texts to be issued  

AQA GCSE Food preparation and nutrition – PG online.

Digital resources support teaching and learning activities e.g., Explore Food. 

Subject Introduction

Students' complete retrieval and revision activities covering the specification content, while completing two pieces of coursework. The learning extends to consider the economic, environmental, ethical and social cultural influences on food availability, production and diet/food choices. 

The course also includes two non-exam assessments: a food investigation and a practical cooking assessment where students showcase their skills by planning, preparing, and presenting a range of complex dishes within a 3-hour practical. 

Modules

NEA Task 1: Food investigation (30 marks) 

NEA Task 2: Food preparation assessment (70 marks) 

Retrieval and revision: 

Food nutrition and health 

Food science 

Food safety 

Food choice 

Food provenance  

Assessment

Retrieval supports recall and application of key knowledge and skills from previous learning. By actively bringing information to mind, students strengthen their understanding of food having sensory, nutritive and chemical properties.

Revision and targeted intervention supports progress

Mock examination experiences 

Final external assessment: 

Written exam: 1 hour 45 minutes 50% of the qualification. 

Questions 

NEA 1 and 2 completed and submitted. 50% of the qualification. 

Homework  

Students will follow a program of homework that is designed to consolidate learning and skills developed in the lesson for the examined and NEA work.  

Revision materials. 

Enrichment activities 

The NEAs are research and practically based allowing students to develop and demonstrate their knowledge of food preparation and nutrition. Students learn life skills as they plan, cost, store, prepare, cook and present a range of dishes for

Texts to be issued 

AQA GCSE Food preparation and nutrition – PG online.

NEA guidance booklets

Digital resources support teaching and learning activities e.g., Explore Food.