FOOD PREPARATION & NUTRITION
Department Vision
‘Learning how to cook is a crucial life skill.’
We strive to equip students to be able to become independent problem solvers. Instilling a love of cooking into pupils will open a door to one of the great expressions of human creativity and mental happiness.
In Food Preparation and Nutrition, we emphasise the cross-curricular links with science and the need to understand the function of ingredients and the reactions that are occurring. We cross-over with Physical Education and discuss health eating and the nutritional value of the foods we consume. As well as investigating the environmental issues and impacts of farming on a global scale, linking with Geography.
We promote better literacy in our research, analysing and evaluating to embed elevated technical vocabulary.
Year 7
Key Stage 3:
Being able to prepare and cook nutritious meals is a life skill which we want all students to be able to feel confident in completing by the time they leave SLS.
The key concepts that we are developing are:
Health and safety
Nutrition
Food Science
Evaluation and Analysis
Problem solving and independence.
Producing Expert Chefs with confidence in the following skills:
Knife skills
Weighing
Heat control
Following a recipe
Sensory Properties
Each year, students will have 2 rotations of Food which will alternate with Engineering. For example, your child may have Engineering cycle A and C, and Food cycle B and D.
Year 7
| Cycle 1 | PastryHealth, safety, and hygiene |
| Cycle 2 | AerationFunction of ingredientsFood science |
Year 8
| Cycle 1 | Packaging and the law |
| Cycle 2 | Food and its influence on our cultures, traditions, and beliefs |
Year 9
| Cycle 1 | Main Meals and Nutritional value of our foods. |
| Cycle 2 | Main Meals and nutritional value of our foods. |
Year 10 & 11
Key Stage 4:
Having gained competence from practice in KS3 of our core sills and concepts. In Keys Stage 4 pupils will continue to build on their expert chef skills. We will introduce planning, preparation and presentation skills whilst cooking. Increasing their knowledge and understanding of the key topics. Working on pupil’s exam technique, investigation, and research skills as well as their ability to evaluate and record data.
Key Stage 4 is a two-year journey that sees students prepare for the OCR Food Preparation and Nutrition GCSE.
Year 10
| TERM 1 | Food safety standards Bacteria and moulds Nutrition Function of ingredients Cooking Processes Cooking Skills |
| TERM 2 | Target audience Intolerances and allergies Culture Religion Beliefs Cooking Processes Cooking Skills |
| TERM 3 | Farming/Sustainable Farming and Environmental issues Selective breeding and genetically modified food Future of farming Cooking Processes Cooking Skills |
| TERM 4 | Packaging and the law Medical issuesManufacturing ProcessesCooking ProcessesCooking Skills |
| TERM 5 | Preparation and practice of NEA 1 |
| TERM 6 | Preparation and practice of NEA 2 |
Year 11
| TERM 1 | Retrieval practice and exam techniques from previous learning.NEA 1 – Science investigation.Learners are required through practical experimentation to investigate and evaluate an understanding of the working characteristics, functional and chemical properties of ingredients and use the findings of that investigation to achieve a particular result with respect to the preparation and cooking of food.Pupils will complete their; research and investigate the task released by the exam. Plan and prepare methods for recording evidence of their practical work. Produce clear Predictions and Hypothesis. |
| TERM 2 | Retrieval practice and exam techniques from previous learning.NEA 1 – Science investigation.Run a range of science investigations with food. Record the data results as star profiles, comparison charts, graphs, rating scales or sensory analysis via taste testing.Produce accurate analysis and evaluation of results explain how the Hypothesis was proven or disproven. |
| TERM 3 | Retrieval practice and exam techniques from previous learning.NEA 2 – Food Preparation TaskResearch and investigation task released by the Exam Board. Review and research recipes and select recipes appropriate to the task and pupils’ skill level.Develop and adjust recipes.Justify choice of dishes relating to the taskAnalysis dishes considering the cost and nutritional value of the dishes. |
| TERM 4 | Retrieval practice and exam techniques from previous learning.NEA 2 – Food Preparation TaskProduce a dove tail time plan.Complete a 3 hour cook of 3 dishes in exam conditions, which demonstrate high level cooking skills and presentation skills. Show pupils can consider all the Food safety standards.Produce accurate analysis and evaluation of dishes |
| TERM 5 | Retrieval practice and exam techniques from previous learning.Revision of exam. |
Advice For Parents & Carers
Each cycle we share the recipes we are cooking in lesson, as well as pushing pupils’ abilities with challenge dishes. These dishes are linked and building on the skills we have been focusing on, within lessons. These are posted on SLS Microsoft 360 – Teams. Pupils can access and share with us photos of what they have created, we love to see successful and unsuccessful dishes. Opening a dialog of the function of ingredients, key processes and the science reactions taking place. As well as the importance of resilience and learning from our mistakes.
Some of my favourite places for recipes are:
Preppy Kitchen, great recipes with YouTube step by steps- Sweet & Savory Dessert, Drink and Baking Recipes: Preppy Kitchen
Cupcake Jemma, again great recipes and ideas with YouTube clips – Cupcake Jemma Recipes – Latest Videos
BBC Good food, All recipes and Jus Rol.
Tv shows like the Great British Bake Off, which also has amazing recipes of ‘higher skills’ – Recipes – The Great British Bake Off | The Great British Bake Off
The departmental Knowledge Organisers that are published each learning cycle are an invaluable tool in preparing students for their end of cycle assessments.
In addition, the following websites are invaluable to students. We encourage you to support your child to use them for independent studies:
GCSE Bitesize – GCSE Home Economics: Food and Nutrition (CCEA) – BBC Bitesize
Love food, love science – What is Love Food Love Science? | IFST
Revision books
Clear Revision – PG online – AQA GCSE Food Preparation and Nutrition
CGP – GCSE AQA Food Preparation and Nutrition – Revision and Practice
