Food, Preparation and Nutrition KS3 & KS4
Head of Faculty: Ms Fisk
DT Food Technology Teacher: Ms K Wilson
From September 2014 Food, Preparation and Nutrition now constitutes a distinct and compulsory element throughout Key Stages 1 to 3 (ages 5 to 14), with the aim of ensuring that all students understand and apply the principles of nutrition and learn how to cook. The programme of study asserts that instilling a love of cooking in students will open a door to one of the great expressions of human creativity and that learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.
For more details on the skills requirements for GCSE Food, Preparation and Nutrition, please click here.
Key Stage 3
Throughout Key Stage 3, students are encouraged to use their creativity and opinions in their practical work. The majority of Food, Preparation and Nutrition lessons contain practical elements as students are assessed on their ability to prepare and cook a range of foods safely and hygienically. All students will cook sweet and savoury dishes to equip them with the skills required to eat a healthy and balanced diet after leaving school.
In Year 7, students will be developing basic skills using a wide range of healthy foods. The Healthy Eating unit aims to provide students with the knowledge of healthy eating, a balanced diet and recent government initiatives. All students in Year 7 are encouraged to follow basic recipes that allow them to express their creativity and imagination alongside developing key skills in food preparation and hygiene. Students are taught how to develop safe knife skills as well as investigating the importance of food safety. Alongside practical work, students are encouraged to develop their written work by evaluating their products, taste testing shop bought items and using technical language.
During Year 8 students will be developing their basic skills this year to include more medium level skills such as puff pastry and making a range of international cuisines. The focus in Year 8 is the 'Factors that affect food choice' unit, where students research religions, medical conditions and lifestyle choices which may affect how people choose their diet. This unit builds compassion which allows them to adapt recipes to suit a range of people.
During Year 9 students will be beginning to look at the fundamentals of food to help prepare them for further study at key stage 4 and to give them an understanding of how to prepare and cook nutritious food. We investigate why we cook food and how different cooking methods affect the sensory traits of the food we eat. Students will continue to develop their practical skills, with a focus on higher level skills and presentation. The function of ingredients and how this can have an impact on the dishes we cook will be conducted in a scientific investigation, similar to one completed at Key Stage 4.
Key Stage 4: GCSE Food, Preparation and Nutrition (AQA)
GCSE Food, Preparation and Nutrition is designed to enable students to show their creativity with the making of food products being the main feature. The course is designed directly to enable pupils to move forward from Key Stage 3 Design and Technology onto GCSE in Key Stage 4. Design Technology is a practical subject which requires the application of knowledge and understanding when developing ideas and students are expected to participate in practical work for the majority of lessons. To assist students in Year 10, I have created a list of recipe suggestions; please click on the link below:
Students begin Year 11 quickly with their first Non Exam Assessment (NEA) starting within the first few weeks, this a research investigation which allows students to use the knowledge they have learnt in previous years. We move straight into their second NEA after this which is focussed on the practical element of their GCSE and allows them to demonstrate their cooking skills as well as their knowledge of adapting dishes and ingredients. Students are encouraged to push themselves and show a large range of skills by thinking independently and choosing dishes which will use a variety of ingredients and equipment.
During Year 11, students are encouraged to research and modify their own recipes as well as others to prepare them for their controlled assessment. Design and making are encouraged throughout the course to develop independent thinking and communication skills in order to prepare candidates for taking higher level courses or for entering the world of work. The course has 2 main assessment elements, a controlled assessment project and a written assessment.
Students will be able to:
- logically work through the design process to complete an effective piece of controlled assessment work;
- carry out and analyse research related to the design brief;
- prepare dishes hygienically and safely, demonstrating a variety of skills;
- understand the implications when basic health and safety rules are not followed;
- communicate and work effectively as a team in a self-contained kitchen area;
- revisit a range of skills taught in key stage 3 applicable to the design brief, develop the recipes to show progression and modify a selection of dishes to show alternative ingredients;
- follow a recipe/flowchart, evaluate practical tasks and suggest improvements;
- explain how food is manufactured in industry.
All students will be able to recall, select and communicate some knowledge and understand the basic aspects of Food Technology. They are able to apply limited knowledge, understanding and skills in order to plan and carry out simple investigations and tasks. Students will all have an awareness of health and safety and the need to be accurate when following recipes. Students can review their work and say how it can be modified or improved. Ideas are simply communicated using limited technical vocabulary.