Food and Nutrition is a varied subject to ensure students understand the importance of healthy eating and how to cook for themselves and others. Students will apply the principles of nutrition and health and understand how nutritional needs vary with age and health conditions. Students will also understand the source, seasonality and characteristics of a broad range of ingredients. Students will apply food safety principles to ensure the food they prepare and serve is safe to eat. We aim to instil a love of cooking that leads self-sufficiency and independence.
The aim is to ensure students achieve their expectations in a creative way by demonstrating a range of practical skills by preparing and cooking dishes as part of a balanced and affordable diet.
Key life skills learned in this subject include using digital scales, safe use of the cooker, hob and grill and knife techniques. Further practical skills will be gained throughout this course, such as sauce making, gluten formation and baking methods. We teach students that they gain a range of transferable skills in this course, such as time keeping, resilience, problem solving, patience and multitasking.
Knowledge learned includes students developing an understanding of individuals with specific lifestyle needs to include vegetarian; lacto-ovo, vegan, and those with religious beliefs that affect choice of diet, to include Hindu, Muslim and Jewish. Furthermore, students will learn how a balanced diet and analysing food labels support healthier food choices and mental wellbeing. Students are encouraged to consider the environmental and economic benefit of buying local and to think about the impact of food waste on the environment. This learning ensures students understand how food plays a large role in society and thus it is essential to become a healthy, knowledgeable, sustainable and responsible consumer.
Understanding how nutrition plays a vital role in ensuring one is healthy and free of diet related illnesses enables students to cook healthier for themselves and others. Students will be able to take the wide range of cooking skills and knowledge of nutrition, food safety, food choice, food provenance and food safety and apply this in lessons and beyond school life.
In key stage 4 students can choose the AQA Food, Preparation and Nutrition course to further practical skills and deepen knowledge and understanding of nutrition and health. This course is varied and contains an exam and two non- examined assessments. Key stage 4 students will explore the functional and chemical properties of a wide range of food commodities in greater detail.
By the end of Key Stage 4 students should be able to evaluate a food label, choose healthier choices and prepare a range of complex skilled dishes in a safe and sustainable way. Students should leave this course knowing where food comes from and how to live a healthier life.
In Year 7, students can gain an array of practical skills through the preparation and making of a range of dishes. The aim in Year 7 is for students to become familiar with cookers and basic food safety principles. Students will be required to weigh and measure accurately, consider personal hygiene in a food preparation setting and understand the importance of washing and drying equipment. Students will also explore the importance of a balanced diet and choosing healthier options.
The aim in Year 8 is for students to become more independent when following a recipe and being able to modify a recipe to make it healthier or to serve fewer portions. Students will be expected to follow food safety principles. Students will identify the functions of ingredients used, selecting healthier choices and being able to cook family meals. Students will also explore how to minimise food waste and make affordable healthy meals.
The aim in Year 9 is for students to become confident in preparing and cooking of a variety of meals and could receive a ‘I can cook’ certificate. In addition, this year allows students to ask questions and explore the GCSE Food, preparation and nutrition course. Students will be involved in food investigations to determine how and why ingredients work. Furthermore, a range of medium- high level skills are pushed to challenge and push student ability. Students will be expected to follow and apply high standards of food safety.
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Topics studied; skills and knowledge |
How this will be assessed |
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Unit 1: Taster Session (short introduction).
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Equipment: understanding the range of equipment used in lessons. Hygiene: importance of washing and drying equipment. Skills: using digital scales, measurements of liquids, bridge and claw method. Examples of dishes: vegetable crudities, eggs on toast, rock cakes. |
N/A |
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Unit 2: Methods of heat transfer. |
Cooking methods: conduction, radiation and convection. Hygiene and safety: personal hygiene, the role of temperature in bacteria growth. Skills: cake making methods, use of oven, weighing and measuring. Examples of practical dishes: pasta salad, cheese straws, scones. |
1 x practical assessment toward end of unit. 1x written assessment toward end of unit. |
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Unit 3: A balanced diet. |
The Eatwell Guide: using this guide to explore and encourage healthier eating. The importance of breakfast: breakfast is important to break the fast and research has proven it affects mood and mental well-being. Exploring functions of nutrients: why does our body need fats, proteins and carbohydrates. A closer look at fibre. Skills: weighing and measuring, knife skills, presentation skills. Examples of practical dishes: Chicken goujons, fruit breakfast muffins, scone-based pizza. |
1 x practical assessment toward end of unit. 1x written assessment toward end of unit. |
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Topics studied; skills and knowledge |
How this will be assessed |
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Unit 1: Caking making methods – recap on skills. |
Personal hygiene and food safety: importance of ensuring high risks foods are kept in the fridge and ensuring food is cooked to the correct temperature. Cake making methods: exploring the functions of ingredients in cake making; difference between margarine and butter, exploring why there are different types of sugar and flour used. Skills: using digital scales, creaming method, melting method, grating, safe use of an electrical whisk. Examples of dishes: Oat biscuits, swiss roll, fruit crumble, mini carrot cakes |
1 practical assessment 1 written Assessment Rotation 1: October 2021 Rotation 2: March 2022 |
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Unit 2: Eating for health |
Diet related illnesses: Exploring the health of the U.K; obesity, type 2 diabetes and rickets are on the increase. Students will explore why this is and what is being done to help consumers make healthier choices. The importance of nutrition: Students will explain why a balanced meal will provide a range of nutrients and why we need these. Skills: Binding, gluten formation, shaping, kneading, meat preparation Examples of dishes: breadsticks, chicken nuggets, jambalaya, bolognese |
1 practical assessment 1 written assessment Rotation 1: December 2021 Rotation 2: May 2022 |
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Unit 3: Family meals |
Family meals on a budget: students will identify how to minimise food waste and to make meals on a budget. Students will modify meals to suit family tastes and preferences. Skills: gelatinisation, shaping, vegetable preparation, meat preparation Examples of dishes: Curry, meatballs, sausage rolls, cauliflower/macaroni cheese |
1 practical assessment 1 written assessment Rotation 1: February 2022 Rotation 2: July 2022 |
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Topics studied; skills and knowledge |
How this will be assessed |
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Unit 1: Science of food. |
The science of food: Students will be involved in food investigations to determine how and why ingredients work. This provides students with a taster of what is expected in the GCSE course and pushes higher level thinking. Skills: sensory analysis, mechanical aeration and working with a biological raising agent, gluten formation. Food investigation: Which raising agent produces the best quality cake. Examples of dishes: pizza, meringue drops, pear marble cake |
1x practical assessment 1x written assessment Rotation 1: October 2021 Rotation 2: December 2021 |
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Unit 2: Global cuisine |
Exploring global cuisine: Students will explore where ingredients come from, linking to climate, culture and traditions. Different types of breads and their origins will be explored. Students will also recap on food provenance. Skills: Pastry shaping, whisking, use of food processor. Examples of dishes: Thai fishcakes, key lime pie, Mediterranean vegetable tarts |
1 x practical assessment 1x written assessment Rotation 1: Feb 2022 Rotation 2: March 2022 |
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Unit 3: Pushing skills and being a confident cook. |
Identifying practical skills: Students will complete their KS3 food journal and receive a certificate. To receive the ‘I can cook’ certificate, students must complete their food journal to a high standard and identify they are confident in range of practical skills. Students will be encouraged to push higher level skills. Food investigation: How does the choice of sugar affect taste, colour and appearance of food Skills: Gluten formation, shaping choux, kneading, rubbing-in method Examples of dishes: crown loaf, choux pastry, roasted vegetable lasagne |
1 x practical assessment 1x written assessment Rotation 1: May 2022 Rotation 2: July 2022 |
Students will be required to produce one formal written homework per unit to link with taught content in lessons. In addition, students will be asked to research recipes, bring in additional ingredients and explore topical food issues on a weekly basis. Students are encouraged to self and peer assess skills and products at the end of each practical lesson.
In years 8 and 9 students will be required to keep a food journal to showcase skills, presentation, and outcomes.
Miss Giles has created a You-Tube channel, and students are encouraged to visit this channel prior to the lesson to observe methods and key tips; this is to increase student confidence and independence in lesson. Students are encouraged to watch Food documentaries and programmes, such as Food Unwrapped. And Masterchef.
If possible, students should use their learned skills at home to further confidence, independence and creativity. Parents can support students by encouraging healthier option choices of additional ingredients. All recipes used in lesson can be located on the CATalogue.
Website for recipes, healthy facts and foodie fun: https://www.foodafactoflife.org.uk/
There are two options for ingredient provision for your child:
Students are expected to bring a container for each practical lesson. A list of ingredients for each practical will be provided at the beginning of each unit to assist with organisation and provision of ingredients.
In this creative and varied Food and Nutrition course, students will demonstrate effective and safe high-level cooking skills by planning and preparing dishes using a variety of cooking techniques, technical skills and equipment.
Students will develop knowledge and understanding of the functional properties, chemical processes and nutritional content of foods. Students are also taught the relationship between diet, nutrition and health, the essential steps to ensure food is safe to eat, the origin of food commodities and why people choose the food they consume.
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Year |
Half term |
Topics studied; skills and knowledge |
How this will be assessed |
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10 |
Autumn - 1 |
Eatwell Guide and the 8 healthy eating guidelines – how to apply these to everyday life. Macronutrients and micronutrients – functions, sources, deficiencies and excess Nutrition and life stages – how nutrition requirements change throughout life Practical unit: Introduction to GCSE food skills. Example of practical dishes: Chocolate and fruit torte, raspberry roulade and homemade mayonnaise |
End of term nutrition test & practical exam |
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Autumn - 2 |
Exploring diet related illness – type two diabetes, obesity, rickets, osteoporosis, coronary heart disease, anaemia, dental caries and eating disorders Antioxidants – the important role they play for the body Practical unit: Exploring raising agents – the science. Example of dishes: Soda bread & homemade butter, focaccia bread, Paris-brest |
End of term nutrition and health test & practical exam |
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Spring - 1 |
Food safety principles – ensuring food is safe to eat through purchase, storage, preparation, cooking Food poisoning bacteria – symptoms and types Microorganisms used in food production – cheese, yogurt, bread Global cuisine project practical task. Example of dishes: Sweet and sour chicken, cottage pie, roasted vegetable lasagne |
End of term food safety test & practical exam |
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Spring - 2 |
Food choice – physiological and psychological reasons. Religion and food choice Food labels – how to read the information and mandatory information Global cuisine project practical task. Example of dishes: Korma, naan bread, samosa, Greek salad |
End of term food choice test & practical exam |
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Summer - 1 |
Food provenance – where food comes from and how climate affects food security Exploring a wide range or ethical and moral issues relating to food production and choice Exploring dough. Example of dishes: Pizza, pasta and sauce, fruit tart. |
End of term food provenance test & practical exam |
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Summer - 2 |
Food science and exam technique – students will recap on food science terms used in practical lessons and working through a range of past paper questions Pushing skills: Custard tarts, honeycomb, Strawberry mousse |
End of term food science test & practical exam End of Year 10 assessment |
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11 |
Autumn - 1 |
Non-examined assessment (NEA) 1 – Food investigation |
End of term test to cover nutrition, food safety, food provenance, food choice and food science |
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Autumn - 2 |
NEA 2 – food preparation assessment |
Year 11 mock – past paper |
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Spring - 1 |
NEA 2 |
End of term test to cover Nutrition, food safety, food provenance, food choice and food science |
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Spring - 2 |
PRACTICAL EXAMS – 3-hour practical exam (NEA 2) |
End of term test to cover Nutrition, food safety, food provenance, food choice and food science |
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Summer - 1 |
Preparing for the exam – revision, past paper questions |
End of term test to cover Nutrition, food safety, food provenance, food choice and food science |
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Summer - 2 |
Period of Formal Examinations |
Students are expected to research and read recipes prior to the lesson; recipes used in lesson are found on the CATalogue. Students will be asked to complete a wide range of tasks for homework, such as research projects, recipe ideas, worksheets and engage with the Seneca learning platform. The aim is to set a formal homework every two weeks, although the expectation is that students read and check recipes once a week.
A 1 hour 45-minute written exam, worth 100 marks, makes up 50% of the GCSE. 50% of the GCSE is made up of two non-examined assessments:
Task 1: Food investigation (30 marks)
Students' understanding of the working characteristics, functional and chemical properties of ingredients.
Task 2: Food preparation assessment (70 marks)
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning how this will be achieved.
Students are encouraged to cook at home to enhance practical skills, time management and confidence. Students are also encouraged to keep-up-to date with latest food trends, health news and to engage with the many food programmes available; students are directed towards relevant content in lesson. In year 11, a food club will be offered to students to enhance practical skills. It is also encouraged that students read food labels to further understand nutrition, food choice and ingredients. In addition, following celebrity chefs on social media platforms can inspire students.
Parents can ensure they print/have access to the ingredient plan for Year 10, located on the CATalogue, to ensure students understand the recipe requirements and any additional ingredients required for the lesson. In year 11, students will have a three-hour practical exam; parents can support this by allowing students to practise key skills and dishes at home.
Nutrition is a complex field and students are advised to only use credible website sources to gather information for research tasks. In addition, using the resources and encouraging students to use this will extend knowledge. Some websites that are extremely helpful are:
https://www.foodafactoflife.org.uk/
https://www.nhs.uk/live-well/eat-well/
https://thecookeryteacher.com/
https://www.youtube.com/channel/UCswAs3zvkLgKrpRIsfvOOAQ
https://www.bbc.co.uk/bitesize/guides/z7fw7p3/revision/2
Also, parents should encourage cooking and baking at home. All families are welcome to borrow any of the recipe books available in the Food and Nutrition library. Recipe books range from slow cooker type meals to ‘fakeaway’ ideas.
It is helpful for parents to support students by providing the relevant size containers, additional ingredients and baking dishes. Please note that due to 1-hour lesson, some recipes may have to be scaled down, therefore, reducing portion size down is key in ensuring a successful practical. Some practical dishes take longer than 1 hour; therefore, this practical dish may be spilt over two lessons.
Pasta machines and other specialist equipment may be borrowed from the food room.
A technician is also available during practical lessons as an additional level of support.
Melbourn Village College
The Moor, Melbourn
Royston SG8 6EF
Tel: 01763 223400
Email: office@melbournvc.org Absence: absence@melbournvc.org
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Melbourn Village College is an academy of The Cam Academy Trust, a company limited by guarantee and registered in England and Wales with company number 0749 1945.
The registered office is at Comberton Village College, West Street, Comberton, Cambridgeshire, CB23 7DU
