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Marlwood School

Food Preparation & Nutrition

Vision

To provide all students with the nutritional knowledge and practical skills to access a healthy, sustainable diet; and to foster a love of food through exploration and creativity.

The Food Preparation & Nutrition Curriculum @ Marlwood

Curriculum Overview / map

KS3 Year 7-9

By studying Food and Nutrition, students will be able to:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent 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]
  • understand the source, seasonality and characteristics of a broad range of ingredients

Knowledge organisers / vocabulary list

  • Key Vocabulary for projects can be accessed via your child’s Google Classroom account.

How to support your child

  • Encourage your child to help with all aspects of food preparation, from planning, to shopping, storing, cooking and tidying up.
  • Encourage your child to find out where food is from and try new foods from as many places as you can.
  • Talk to your child about the aspects of food that interest you - from farming, to health, to religion, to world hunger - everything!
  • Help them practise the spelling and use of technical vocabulary, including the names of equipment, ingredients and techniques.

KS4 Curriculum Yr10-11

Exam Board: EDUQAS

Exam weighting: 50% Examination. Non-exam assessment (NEA) weighting: 50%

Content: Students will study the following areas:

The Principles of Nutrition, Food Science, Diet and Good Health, Where food comes from, Food commodities and Cooking and food preparation.

Skills:

Studying Food Preparation and Nutrition will enable students to:

  • 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.

Assessment: This GCSE has an exam and 2 non-examined assessments (NEAs). The first will involve practical experimental work and written work based on a specific food commodity e.g. bread/pastry. The second NEA will involve research to respond to a given brief plus planning, preparation, cooking (1 x 3 hour session) and presentation of three dishes plus accompaniments (if appropriate) to form a menu. These will both be completed during Year 11 and will be submitted as two written reports. The exam will assess students’ knowledge and understanding of the 6 areas of study listed below in the content section.

What are the benefits of studying this course now and for the future?

Studying Food Preparation and Nutrition will equip you with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage you to cook and will enable you to make informed decisions about food and nutrition and will allow you to acquire knowledge and understanding required in order to be able to feed yourselves and others affordably and nutritiously, now and later in life.

Students studying this course will be prepared for further study such as:

  • WJEC Level 3 Food, Science and Nutrition, and other food-related courses at either AS or A level.
  • Culinary school
  • Further and Higher Education courses to study Food Science, Human Nutrition, Dietetics and Food Technology, Food business management, new product development.

This qualification will also provide a coherent, satisfying and worthwhile course of study for you if you do not progress to further study in this subject. In addition, the qualification will introduce you to a new way of thinking about food which could help you make informed decisions about a wide range of career pathways.

Possible Careers: New product developer, Nutritionist, Agriculture, Chef/Baker, Dietician, Restaurant Owner/Manager, Food Journalist

Useful Links and resourcing

 

There are a number of weblinks on Google Classroom which students can use to support their learning.

Support for students and parents

There are a number of weblinks and resources posted on Google Classroom.

There are also a range of revision and textbooks available:

CGP Revision books and flash cards -

                             

Illuminate Textbook                                                 Hodder Education Textbook