Food Studies

SECTION LINKS

Subject

Food Studies

Art

Subject leader

Mr A Mwangi

Beauty Therapy

About the subject

Year 7 Overview

Cooking and Nutrition at KS3

As part of their work with food, students are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity.

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.

 

Pupils are be taught:

• principles of nutrition and health.

• cooking  a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

• skills in a range of cooking techniques [for example: selecting and preparing ingredients, using utensils and electrical equipment, applying heat in different ways, using awareness of taste, texture and smell to decide how to season dishes and combine ingredients, adapting and using their own recipes]

•  seasons and characteristics of a broad range of ingredients.

 

The current GCSE Hospitality and Catering specification offers a unique opportunity for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

 

The BTEC Hospitality (QCF) level 3 qualification is designed to provide highly specialist, work-related qualification in a range Hospitality and Catering sector. The qualification gives learners the knowledge, understanding and skills that they need to prepare for employment. The qualification provides progression opportunities to higher education, degree and professional development.

During this year the students are introduced to the subject, as a vast majority of them have not participated in Food Studies work previously. The topics covered are:

• Hygiene and safety in the kitchen

• Using the cooker

• Kitchen equipment and safe knife skills.

• Design and make project- potato salad

• Healthy Eating- the eat well plate and nutrition

• Using fruit in cooking.

Practical sessions are linked to the topics being covered at the time.

Year 8 Overview

The year 8 scheme consolidates the learning in year 7; students are expected to be more confident in terms of using equipment and carrying out basic food preparation skills. Topics covered include:

• Review of hygiene and safety in the kitchen

• The eat well plate and nutrition

• Meat and meat alternatives

• Fish and its importance in the diet

• Dairy foods

• Design and make project- scones

• Eggs- farming methods and uses in cooking

• Multicultural foods

Practical sessions are linked to the topics being covered at the time.

Year 9 Overview

During year 9, students become noticeably confident and can carry out practical skills with more independence and accuracy.

Topics covered include:

• Review of hygiene and safety

• Review of healthy eating- eat well plate and nutrition

• Diet though the life stages, including diet-related illnesses

• Energy needs and factors that affect these

• Design and make project- pizza

• Responsible food sourcing- including farm assured, organic foods, seasonality, fair trade, sustainability, and food miles

• Pastry

• Starchy foods

Practical sessions are linked to the topics being covered at the time.

Year 10  & 111 Overview

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.

 This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating a balance between practical and theoretical knowledge and understanding.

The layout of the content into six areas of content promotes flexibility of delivery, and releasing two tasks for each of the assessments that constitute the non-examination assessment will ensure learners are able to complete assessments suitable to their needs and that of the centre.

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.

Prior learning and progression

This specification builds on subject content which is typically taught at Key Stage 3 and provides a suitable foundation for the study of WJEC Level 3 Food, Science and Nutrition, and other food-related courses at either AS or A level. In addition, this specification provides a coherent, satisfying and worthwhile course of study for learners who do not progress to further study in this subject.

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

Exam board used for GCSE

Specification number.

 

WJEC     600/5577/7

 

Link to the specification from the exam board

ALUMNI

NEWS

BEAUTY SCHOOL

LEISURE CENTRE

RUGBY ACADEMY

(A) Lower Site

Green Lane Lower Site

Dagenham

Essex

RM8 1AL

Tel: 020 8270 4222

 

office@robertclack.co.uk

(B) Upper Site

Gosfield Road Upper Site

Dagenham

Essex

RM8 1JU

Tel: 020 8270 4200