Food & Nutrition

Curriculum Vision

Our vision is to cultivate a generation of students who are knowledgeable and passionate about food, nutrition, and culinary arts. Through our curriculum, we will empower students with an understanding of healthy, balanced diets that will support their well-being throughout their lives. Our curriculum will inspire students to create healthy, nourishing, and exciting meals, fostering a love for cooking and eating well. Students will gain a deep appreciation for the sources of their food, including the cultural and diverse backgrounds that enrich our culinary landscape. By exploring the science of how ingredients work together, students will develop the knowledge needed to prepare the best possible meals. Our goal is to inspire a lifelong passion for food that promotes health, creativity, and cultural awareness, preparing our students for a future where they can make informed and inspired food choices.

It is the food with which you furnish your mind that determines the character of your life

Dr Emmet Fox

 

 

The Key Stage 3 Food curriculum aims to provide students with the essential knowledge, skills, and understanding to make informed decisions about food, nutrition, and cooking. Students will develop practical skills in food preparation and cooking, while exploring a wide range of ingredients and cooking techniques. Through hands-on activities, they will learn to design, plan, and evaluate dishes, fostering creativity, teamwork, and problem-solving. The curriculum encourages healthy eating habits, food safety, and sustainability, preparing students to make positive choices for their health and well-being, both now and in the future.

Course Description:

This GCSE is underpinned by content areas through which a wide range of practical food preparation skills are taught. The 5 areas are:

  1. Food, nutrition and health

  2. Food science

  3. Food safety

  4. Food choice

  5. Food provenance

Assessment:

One written paper (50% of the GCSE) Theoretical knowledge from the 5 areas above, will be examined.

  • 1 hour 45 minutes

  • 100 marks in total

  • 20 multiple choice questions (20 marks)

  • 5 longer questions with sub-sections (80 marks)

Two non-examination assessments (NEA) (50% of the GCSE)

AQA will set three tasks for each NEA from which students will select one task to complete:


NEA 1 Food investigation task (30 marks)

Written or electronic report (1500-2000 words)

Practical exploration of the chemical and functional properties of ingredients in relation to the chosen task. Photographic evidence of investigation outcomes is required.

NEA 2 Food preparation task (70 marks)

Written or electronic portfolio

Applying knowledge and skills in the planning, cooking and presentation of dishes related to the chosen task. A final menu of three dishes in a 3-hour timed practical test is compulsory. Photographic evidence of making process and outcomes is required.

Both NEA are marked by the class teacher and moderated by AQA. All formal board set assessments are completed in Year 11.