Curriculum

Food

Food operates within the Technology and Arts Faculty, alongside Product Design, Graphics, Music and Health and Social Care.

Food

As part of their work within Food Preparation and Nutrition, students will be taught how to cook and apply the principles of food science, nutrition and healthy eating.  Learning how to cook is a crucial life skill that enables students to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and in later life. 

Aims

Our aims are to provide opportunities for students to:

  • Develop an interest in the creative aspect and enjoyment of food, instilling a love of cooking.
  • Develop their knowledge and understanding of properties and characteristics of food to include the nutritional content of food and drinks.
  • Develop a wide range of food preparation and cooking techniques.
  • Build and apply a repertoire of knowledge to design and make high quality foods that consider environmental, economic and food availability issues.
  • Understand and explore a range of ingredients and processes from different culinary traditions to inspire new ideas or modify existing recipes.

Through our activities we strive to:

  • Enable students to work independently and collaboratively.
  • To encourage students to appreciate and show respect for both their own work and work produced by others.
  • Enable all students to achieve and develop confidence and self-esteem.
  • Encourage creativity and scientific thinking.
  • Provide challenge.
  • Promote personal satisfaction and pride.
  • Develop a genuine liking for Food Preparation and Nutrition.
  • Equip students with the knowledge and skills to study GCSE Food Preparation and Nutrition at Key Stage 4.
Key Stage 3

The students have 2 lessons of 50 minutes each week as a double lesson. Students are taught in mixed ability groups of around 25.

The Key Stage is divided into modules and the students rotate to experience the different materials areas utilising the specialist staff’s experience and classroom resources.

Within the area of Food, students will be encouraged to understand and apply the principles of nutrition and health, cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet, become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes] and understand the source, seasonality and characteristics of a broad range of ingredients.

Accommodation and Resources

Food has one specialist room equipped with five electric and four gas cookers. Students are encouraged to use a variety of kitchen appliances including food blenders, electric whisks and food processors. The room has an interactive white board, two computers, nutritional analysis software, internet access and a colour printer. The school library is a valuable resource housing a good range of books and further access to ICT.

Extra-curricular Activities

Students can enjoy Food Preparation and Nutrition activities outside of lessons through a range of clubs, we offer:

  • House Bake Off Competition – offering the opportunity to make  a range of baked products similar to those seen on the popular TV programme ‘The Great British Bake Off’ featuring Paul Hollywood and Mary Berry.
  • Let’s Get Cooking Club – opportunity to make festive items, develop culinary skills, explore foods from other cultures and have fun exploring with food ingredients.
Staffing

The Technology and Arts Faculty team consists of nine teaching staff supported by technicians. All staff are very supportive and enjoy working together.

All staff contribute to the planning of courses and the writing of schemes of work. We aim to use our enthusiasm to motivate students and high expectations lead to success at all levels.