As part of their work with food, pupils should be 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 enable pupils t feed themselves and others affordably and well, now and in later life.
Foundations of Food Education
Year 7
- Health and Safety – personal hygiene, food safety, safe working practices
- Healthy Eating – The Eat Well Guide, current guidelines, balanced diet, nutrients and their sources
- Understanding and following recipes to produce a variety of dishes and develop skills
- Sensory analysis: testing, comparing and peer and self-evaluating/assessment
- Quality control – sensory properties & functions of ingredients, weighing & measuring
- Cooking methods & use of equipment
- Understanding food science
- Time management / personal organisation / responsibility / independence
Year 8
- Food choice – factors that influence this
- Exploring International cuisine
- Food provenance – imported ingredients and reasons why
- Development of skills needed to produce a variety of International dishes
- Making healthy choices
- Understanding food science
- Time management / personal organisation / responsibility / independence
Year 9
- Life stages and dietary needs, focus on teenagers
- Special dietary needs
- Recipe modification linked to nutritional guidelines
- Expanding and refining culinary skills and techniques to make a variety of dishes
- Understanding food science
- Time management / personal organisation / responsibility / independence
GCSE Food Preparation & Nutrition
Year 10
- Food, Nutrition & Health
- Food Science
- Food Safety
- Food Choice
- Food Provenance
- Food Preparation Skills - developing and refining repertoire of dishes in preparation for Non-Examination Assessment (NEA) work
Year 11
- Non-Exam Assessment 1 - Food Investigation (15%)
- Non-Exam Assessment 2 - Food Preparation Skills (35%)
- Core theory consolidated prior to written exam (50%)
Further Information: AQA Food Preparation and Nutrition (8585)
