Subject Leader: Mrs A. Murray
General information about the subject
Students study Food Preparation and Nutrition once a week for half of the academic year. Students develop a range of practical skills and theoretical knowledge.
We focus on building knowledge and understanding of the Eatwell Guide, and centre practical activities around cooking with fruits and vegetables. Students are taught in mixed ability groups, and complete a wide range of written, practical and experimental tasks.
What topics are taught?
When will they be taught?
Theoretically, students focus on:
● Food safety and hygiene
● Nutrition and healthy eating
● Sensory analysis of food products
● Function of ingredients
● Special diets
Practically, students make the following dishes with a focus on developing knife skills: fruit salad, pizza toast, pasta salad, fruit crumble, avocado brownies, BBQ chicken dippers, chicken fajitas, breakfast muffins, quesadillas and seasonal biscuits.
How will my son or daughter be assessed?
When do these assessments take place?
Students are regularly assessed throughout the course.
Formal assessments take place as follows:
- Learner Check 1 (Nutrition)
- Learner Check 2 (Food Hygiene)
- End of course examination
What can my son or daughter do to support their learning at home?
What materials are provided or available online?
Knowledge books are given to students, which include a list of “core knowledge” for revision purposes.