The food course for Key Stage 3 aims to educate pupils about healthy eating using the Eatwell Guide. They learn a range of practical cookery skills enabling them to cook a variety of dishes.
By the end of year 9 pupils will have built up a repertoire of recipes and have a solid skill base. If they take the subject at GCSE they will further develop their practical skills learning how to make more complex dishes. They will study nutrition, meal planning, and food science as well as practical cookery.
Safety & hygiene, using kitchen equipment including all sections of the cooker. Knife skills – specifically how to prepare fruit and vegetables. Introduction to the eatwell guide, healthy eating and the importance of fruit and vegetables in a healthy diet. Simple methods of cake making.
Safety and hygiene, safe food storage. Healthy eating and the Starchy Carbohydrates, Dairy and alternatives sections of the eatwell guide. Sauce making, cake making and recipe adaptation. Pupils begin to choose their own recipes to cook in the practical sessions.
The beans, pulses, fish, eggs meat and other proteins section of the eatwell guide. Food from other countries – investigation in depth. Nutrition, food allergies and intolerances, vegetarian diets and special diets. How to read food labels in order to make healthy food choices. Development of practical skills including pastry making, sauce making and knife skills.
The WJEC Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
By studying food preparation and nutrition learners will:
be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.