Food
At BHGS students will be taught how to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. We aim to instil a love of food and allow pupils to express their creativity.
Intent Statement
Empowering pupils to take charge of their own diets and health.
Pupils regardless of ability or background should be able to access skills knowledge and understanding that will equip them for further study, allow them to prepare, cook and serve healthy balanced meals and enable them to make informed decisions about the food they are eating, recognising poor food choices.
The Food curriculum at KS3 & KS4 develops essential life skills by equipping learners with the knowledge, understanding and skills required to cook applying the principles of safety and hygiene, food science, nutrition and healthy eating whilst educating pupils about food security and sustainability, ethical considerations, special diets and diet related diseases.
The learning environment will provide access to a range of practical skills and underlying theory in order to allow pupils to develop confidence in a kitchen environment using foodstuffs, practical skills, techniques and a variety of kitchen utensils and pieces of electrical equipment safely and competently.
Curriculum
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.
KS3
Year 7
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.
Year 8
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.
Year 9
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.
KS4
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.
Areas of Content
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
KS5
Food Science and Nutrition in the Consortium
Further Information:
British Nutrition Foundation www.nutrition.org.uk
The Food Standards Agency www.food.gov.uk
Food a Fact of Life www.foodafactoflife.org.uk
http://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition
