Food and Nutrition

All students study Food in Years 7, 8 and 9 as a requirement of the National Curriculum. At GCSE students have the option to continue their study with GCSE Catering or, for teaching from September 2016, Food Preparation and Nutrition.

When learning about food students will:

  • Learn about a healthy, balanced diet and how to make good food choices.
  • Learn about the world around them and the importance food plays in our culture and our lives
  • Develop a wide range of cooking skills
  • Have the opportunity to try new foods and new cooking techniques
  • Develop a knowledge of food science
  • Develop research and research analysis skills
  • Develop good organisational skills and good time management
  • Analyse and evaluate products and suggest realistic improvements
  • Develop confidence from producing successful products and experience the pleasure of feeding friends and family.

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Autumn Term Spring Term Summer Term
Y7 Develop an understanding of safe working practices and investigate what makes a balanced diet. Gain experience in seasonal foods. Investigate preparation and preservation methods. Understand and develop experience with equipment and cooking methods for vegetables and meat. Identify causes of food contamination and explore high-risk foods and their impact on food poisoning. Understand and investigate flavours of food and the impact of herbs and spices.
Y8 Develop experience and understanding of producing sauces using a variety of methods. Explore sauce making – including gelatinisation, emulsion & reduction. Investigate social, moral and ethical issues with selecting food products. For example, considering fair trade products. Demonstrate safe working practices with preparing and cooking a range of dishes, showing consideration for special dietary needs.

 

Y9 Develop an understanding of a range of cultures by exploring a range of staple foods from different countries. Investigate cuts of meat and how these are used, stored and processed. Develop further understanding of special dietary needs and requirements and how they impact on the choice in ingredients in recipes. Apply knowledge of cultural foods to adapt and combine ideas to create fusion food dishes. Explain how food contamination is controlled and prevented through safe kitchen practice.
Y10 Review the requirements for a balanced diet, exploring the functions of the main nutrients. Explore the nutritional value and effect of cooking methods on fruit and vegetables. Practical tasks will include: more complex dishes using meat, fish, poultry, eggs & dairy; adapting recipes for healthy eating and specific dietary needs groups. Prepare and carry out research for the task.

Select suitable recipes and trialing for task 1.

Carry out detailed planning. Evaluate dishes and suggest ways to improve for customers.

Y11 The WJEC GCSE in Food and Nutrition will equip learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. This reformed qualification for Wales will replace WJEC’s current GCSE Food qualifications; GCSE Hospitality and Catering, GCSE Home Economics: Food and Nutrition and GCSE Design and Technology: Food Technology. Unit 2: Food and Nutrition in Action

Non-examination assessment: 60% of qualification.

Students will develop:

·       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 Welsh, British and international) to inspire new ideas or modify existing recipes.

 

 

Unit 1: Principles of Food and Nutrition

Written examination: 40% of qualification

The examination paper is 1 hour 30 minutes and contains two sections both containing compulsory questions.

Learners should be given the opportunity to develop their knowledge and understanding of the six areas of content

Areas of content:

1.     Food commodities

2.     Principles of nutrition

3.     Diet and good health

4.     The science of food

5.     Where food comes from

6.     Cooking and food preparation

 

 

GCSE Extended learning

Y10-11 students will be expected to attend sessions at break and after school to make further progress. A wide range of GCSE revision and exam preparation resources are available on Firefly