Food & Nutrition

Key Stage 3

YEAR 7 

Food Preparation and Nutrition - This year students learn about the importance of Health and Safety when preparing and handling food whether it is in the home or in industry  and also look at the risks of food poisoning related to bacteria.   Students learn the importance of using the correct practical techniques and skills and put this into use through a variety of practical lessons which relate to the topics studied.  Students also look at the government’s current healthy eating guidelines, with reference to the Eatwell Plate and the 5 a day campaign and the importance of a balanced diet.  Students also learn about cereals and staples in the diet.

YEAR 8 

In Year 8, students study about Fairtrade and the chocolate industry, looking at this from source to plate and looking at the ethical issues surrounding the chocolate industry.  This work is also backed up with practical work and sensory evaluation of different chocolates. They also further their studies about the Eatwell plate and about individual nutrients and their functions.  This includes the importance of protein, carbohydrates, fats, vitamins and minerals. The Pupils use their understanding of these topics to complete design work and then further their knowledge with a range of largely savoury practical work, demonstrating knife skills and different methods of making food.  Pupils learn about industrial practices and bread making.

YEAR 9 

Food Technology - In Year 9, students study about the functions of eggs and the importance of this in the diet.  This learning is then reinforced by practical work demonstrating the functions of eggs.  They further their knowledge and understanding of nutrition, looking mainly at the role that different nutrients play in the diet, and then demonstrate their knowledge and understanding through a range of practical lessons.  The main design and make project is about “Fast Food”, looking at the industry and the role it has to play in society and on our health and lifestyles.  A number of assessments are also undertaken to extend pupils design and practical skills.  Practical work demonstrates more independent and creative skills to create recipes which meet a given design brief and specification.

Key Stage 4

GCSE Food Preparation and Nutrition

 

Subject Leader:

Miss Brittney

Contact:

abrittney@sunburymanor.surrey.sch.uk

Exam Specification:

AQA GCSE Food Preparation and Nutrition 8585

QN Code:

601/8421/8

 

 

Summary of course content

This consists of 2 controlled assessment tasks which are internally assessed.  The first of which is a food investigation task worth 15% of the GCSE (30 marks).  The second is a food preparation task worth 35% of the GCSE (70 marks). The remaining 50% is examination based on food preparation and nutrition (100 marks). The exam is 1 hour 45 minutes and has a variety of different question styles to test all of the topics learnt throughout the course.

Controlled Assessment - All assessment / and examination is completed in year 11

1 hour 45 minutes examination on Food Preparation and nutrition (1 paper)

Food investigation: Task 1 worth 15% - a scientific research that includes a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.  This task is announced by the exam board on the 1st of September and is started at the beginning of year 11

Food Preparation:  Task 2 worth 35% written or electronic portfolio including photographic evidence of the three final dishes must be included.  The practical work is done in by creating 3 trial dishes before a 3 hour practical controlled examination.  This task is announced by the exam board on the 1st November and will start as soon as the scientific assessment has been completed.

What type of activities take place in lessons?

Demonstrations for practical work, food preparation techniques, scientific experiments on how food works, written work, nutritional data collection,  DVD clips, designing and investigating.  Work is done both individually but also in groups, particularly when carrying out experimental work.  Practical work has an emphasis on skills and so almost everything is prepared from scratch.  Pupils are taught these skills in lessons and use them to create their own products.

What type of homework tasks will be set?

Nutritional work and general theory work

Collecting of data, research,  Questionnaires/surveys

Star diagrams

Consumer and product testing

Collecting of ingredients

How will it help me in the future?

The food industry exists worldwide.  Used in catering, leisure and tourism, restaurants and within the sports and nutrition field.  Just about anywhere.   It is also a vital life skill which is essential for all.

How will this course build on what I have studied in Year 9?

Build on the foundations of KS3 and develop knowledge of food preparation and nutrition.  It will develop and extend practical work to enable pupils to have a greater understanding of where ingredients come from and why it is important to prepare healthy nutritious food.

What skills will I develop?

You will develop an understanding of food and food properties and develop practical skills and knowledge of the way food is produced including its impact on the environment.  You will understand why good nutrition is essential for the health of the nation.  The emphasis is on developing techniques and skills on food preparation and detailed knowledge of nutrition.