Food Preparation and Nutrition

KEY STAGE 3:

Students will develop their practical skills in a kitchen environment and enjoy many food preparation practical’s. These practical exercises will require the students to plan their time and select appropriate resources to produce a range of savoury and sweet products, increasing in complexity as they progress through KS3.

Students will learn how to work safely within the food room and learn about the various rules that need to be followed to ensure that food is prepared well and is safe to eat, including, correct storage, temperature control and the risks of food poisoning.

They will be introduced to the science of nutrition, learning about the Government guidelines for a healthy, balanced diet including the Eatwell Guide, the function of nutrients in the body and the food sources they can be acquired from and the possible effects of excess and deficiency of key nutrients. They will consider the needs of a range of target groups and how dietary requirements vary based on factors such as age, moral, cultural, social, religious or medical needs.

Alongside this they will learn about the relationship between food and the environment including sustainability, Fairtrade, food miles, carbon footprint, locally grown food and food waste; how food is sourced including organic farming, genetically modified foods and seasonal foods.

KEY STAGE 4:

Examination Board/Code: AQA

GCSE Food Preparation and Nutrition is an exciting and creative course, which focuses on practical cooking to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Students will also learn about British and international culinary traditions, food security and food safety. This GCSE focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

Food Preparation Skills

Twelve skills have been integrated throughout the specification, which are as follows:

General practical skills, knife skills, preparing fruit and vegetables, use of the cooker, use of equipment, cooking methods, sauce making, prepare, combine and shape, tenderise and marinade, dough, raising agents and setting mixtures.

Assessment Structure

Single examination paper 50%

Time: 1hr 45 minutes duration

Section A: (20 marks) Multiple choice questions – structured to reflect the sections of the specification.

Section B (80 marks) 5 questions varying in styles of approach and content

Non-examination assessment 50%

Task 1: The Food Investigation (15%) 10 hours.

Task 2: The Food Preparation Assessment (35%) 20 hours (including a 3 hour practical)

Post 16: Level 3 Diploma in Food Science and Nutrition

Examination Board/Code: WJEC 601/4552/3

This is an exciting course which will allow students to gain a wealth of knowledge about Food Science and Nutrition.

Learners will have the opportunity to learn about the relationship between the human body and food as well as practical skills about cooking and preparing food.

The first mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

Mandatory Units:

Unit 1: Meeting Nutritional Needs of Specific Groups

Unit 2 – Ensuring Food is Safe to Eat – externally set assignment

Optional Units:

 

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