Subject Leader: Mrs A. Murray
General information about the subject
Students study Food Preparation and Nutrition once a week for the full academic year. Students develop a wide range of practical skills, and an understanding of the functional and chemical properties of food.
We focus on building knowledge and understanding of food science, and centre practical activities around cooking a range of foods from different cultures.
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:
● The science behind cooking
● Nutrition and healthy eating
● Food hygiene
● Food and the environment
● Sensory analysis of food products
● Planning practical lessons
● Evaluating practical dishes
● Research techniques
Practically, students make the following dishes with a focus on cultural cuisine: Chinese sweet and sour chicken, Mexican chilli con carne, Italian macaroni cheese, Dutch apple cakes, Scandinavian stained glass window biscuits, British bread rolls, Italian spaghetti carbonara, Chinese chicken stir fry, Japanese sushi, American muffins, Indian chicken korma and British cheese straws. Students also make a main course and a dessert that they have designed themselves.
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 Science)
- Learner Check 3 (Food Hygiene)
- End of year 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.