Curriculum Maps can be found here

The Head of Department is Mr Taylor

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Our department Bible verse is: 'And Jesus said unto them ‘I am the bread of life, he that cometh to me shall never hunger and he that believe in me shall never thirst’ John 6:35

Intent

Food and Nutrition is an inspiring, creative and practical subject, which includes teaching valuable cooking skills and nutrition which we hope opens pupils’ eyes through our lessons to a world of better cooking and eating. Hopefully changing their attitudes and eating behaviours so that they become enthusiastic about cooking for themselves, and their families for a better health, now and in the future. We hope that our teaching will turn our pupils into informed consumers with healthy eating habits. Nutrition is an important part of the curriculum where pupils are taught about nutrients functions and sources, how to eat a balanced and healthy diet and the use of the ‘eat well guide’ when planning meals.

As a department we offer a comprehensive holistic approach to not just cooking and nutrition but food and healthy eating lifestyle management

Curriculum Content

Key Stage 3

Pupils are taught to develop appropriate skills, such as the safe use of knives, peelers, graters and other equipment. They also have an awareness of food safety, hygiene, cross-contamination and hand hygiene.

Topics covered at Key Stage 3 includes food origins, food labels, food choice, allergies and intolerance awareness, fair trade, sustainability, ethical sourcing of food and food miles. Pupils are encouraged to analyse their diet, evaluate cooked dishes and suggest improvements.

​Pupils are able to use food creatively as a material to plan and make good quality dishes and they learn the benefits of a healthy balanced diet and active lifestyle. The assessment descriptors for this subject are available here.

Key Stage 4

At key stage 4 we offer the WJEC [Eduqas] Food Preparation and Nutrition were the following areas of study are covered:

​Component 1: 50% 

This involves teaching about food commodities, principles of nutrition, diet and health, science of food and food origins. Pupils are given the opportunity to cook a variety of dishes using different equipment to broaden their practical skills.

​Component 2: 50%. This is the controlled assessment section and it involves two tasks which are both taken during the second year of the course.

​The first task requires pupils to: Research the working characteristics, functional and chemical properties of ingredients through practical experimentation, they are then required to analyse and evaluate their findings.

The second task requires pupils to: use prior knowledge to plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary needs, lifestyle choice or specific context. Food styling is a requirement for this task.

The department also offers Food Science and Nutrition level 3 Diploma.